Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

Salsa Quemada (Roasted Tomato and Tomatillo Salsa)

There’s something magical about the scent of vegetables charring in a hot skillet—it instantly transports me to my grandmother’s kitchen in Mexico. She called it salsa quemada, which means “burnt” or “charred” salsa, but don’t let the name fool you. This traditional recipe offers bold, smoky depth with a hint of sweetness and heat, perfect for elevating any dish.

Whether you’re enjoying summer tacos in the backyard or spicing up a cozy winter stew, this salsa quemada recipe is a versatile, flavor-packed essential.

Ingredients (Serves 8)
6 medium tomatillos, husked, rinsed, and dried

3 medium Roma tomatoes, rinsed and dried

2 to 3 large garlic cloves, unpeeled

1 or 2 large serrano or jalapeño chiles, stems on

¼ white onion, diced

1 teaspoon kosher salt

1 tablespoon fresh cilantro, minced

Equipment
Cast-iron skillet or heavy-bottomed pan

Aluminum foil

Tongs

Food processor or blender

Oven mitts

Instructions
Step 1: Heat the Skillet
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