Line your skillet with foil and heat over high. Turn on your kitchen fan—things are about to get deliciously smoky.

Step 2: Roast the Vegetables
Add tomatillos, tomatoes, garlic, and chiles directly to the foil-lined skillet.

Garlic will roast first (8–10 min), remove when soft and blackened.

Chiles and tomatillos will soften and blister in 12–15 minutes.

Tomatoes need the longest—remove after 20–25 minutes once charred and collapsing.

Step 3: Let Them Steam
Wrap tomatoes and tomatillos in foil and let them cool and steam—this enhances their sweetness and flavor.

Step 4: Blend
Peel garlic and stem (and optionally deseed) the chiles. Add everything, including the juices, to your blender:

Tomatoes

Tomatillos

Garlic

Chiles

Onion

Salt

Pulse until mostly smooth but still textured.

Step 5: Finish with Cilantro
Add cilantro and pulse just once or twice. Taste and adjust seasoning if needed.

Serving Suggestions
Serve with tortilla chips as a vibrant appetizer

Drizzle over grilled steak, chicken, or fish

Stir into rice, beans, or soup for a smoky twist

Top off your breakfast eggs or enchiladas

Storage Tips
Store in a sealed container in the refrigerator for up to 5 days

Freeze in portions for up to 2 months—great for meal prep

Tips for the Best Salsa Quemada
Want more kick? Use both serrano and jalapeño with seeds.

Prefer it milder? Deseed the chiles or use just one.

No food processor? A traditional molcajete (stone mortar and pestle) adds rustic texture.

Add a squeeze of lime for extra brightness just before serving.