Salsa Quemada
Looking for a bold and smoky Mexican salsa recipe that packs real flavor? This Salsa Quemada is a traditional roasted tomato and tomatillo salsa that’s rich, spicy, and super easy to make. Perfect for tacos, chips, grilled meats, or spooned over your favorite dishes!
Ingredients for Roasted Salsa:
4 medium Roma tomatoes
4 tomatillos, husked and rinsed
2–4 serrano or jalapeño peppers (adjust to taste)
3 garlic cloves, unpeeled
1/4 medium white onion
1/4 cup fresh chopped cilantro
1–2 tsp salt (to taste)
Juice of 1 lime (optional, for brightness)
How to Make Salsa Quemada (Step-by-Step):
Step 1: Char the Vegetables
On a dry skillet, comal, or grill, roast the tomatoes, tomatillos, chilies, garlic, and onion over medium-high heat. Cook until everything is deeply charred and blistered—about 8–10 minutes, turning occasionally.
Tip: Garlic should be soft and tomatoes slightly collapsed.
Step 2: Blend the Salsa
Peel the roasted garlic and remove stems from the chilies.
Add all the roasted vegetables to a blender with cilantro and salt.
Blend until your desired consistency rustic and chunky or smooth and silky.
Optional: Add lime juice for a fresh, citrusy twist.
Step 3: Taste and Adjust
Taste your homemade salsa and adjust the salt or spice level as needed. Add extra chilies if you like it extra hot and spicy!
Chef’s Tip for Maximum Flavor:
Roast your ingredients over an open flame or outdoor grill for a smokier, fire-roasted flavor. Add a pinch of ground cumin for an earthy depth that brings out the roasted goodness.
Perfect For:
Street tacos
Nachos and chips
Grilled chicken or steak
Breakfast burritos
Mexican rice bowls
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