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This Salsa Quemada — meaning “burnt salsa” in Spanish — gets its name from the smoky, charred flavor of fire-roasted ingredients. Each bite delivers the perfect balance of spice, tang, and depth, making it a must-have for any Mexican-inspired meal. It’s simple, vibrant, and packed with authentic flavor that pairs beautifully with tacos, grilled meats, or just a bowl of crispy tortilla chips.
Why You’ll Love This Salsa Quemada Recipe
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Rich, smoky flavor from roasted tomatoes and tomatillos
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Ready in just 35 minutes
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Naturally vegan and gluten-free
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Works for both summer parties and cozy winter meals
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Delicious with tacos, meats, chips, or eggs
Ingredients (Serves 8)
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6 medium tomatillos, husked, rinsed, and dried
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3 medium Roma tomatoes, rinsed and dried
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2 to 3 large garlic cloves, unpeeled
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1 or 2 large serrano or jalapeño chiles, stems on
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1/4 white onion, diced
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1 teaspoon kosher salt
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1 tablespoon fresh cilantro, minced
Instructions
1. Roast the Vegetables
Heat a cast-iron skillet, griddle, or comal over medium-high heat. Place the tomatillos, tomatoes, garlic, and chiles directly on the hot surface. Roast, turning occasionally, until the skins are blackened and blistered on all sides—about 10–15 minutes.
2. Peel and Prep
Remove from the heat and let cool slightly. Peel the garlic cloves and remove the stems from the chiles (for less heat, remove the seeds as well).
3. Blend the Salsa
Add the roasted tomatillos, tomatoes, garlic, and chiles to a blender or food processor. Toss in the diced onion, salt, and cilantro. Pulse until the salsa reaches your desired consistency — smooth or slightly chunky.
4. Adjust and Serve
Taste and adjust seasoning with more salt if needed. For extra smokiness, you can mix in a few drops of lime juice or charred chile oil. Serve warm or chilled with tacos, grilled meats, eggs, or tortilla chips.
Chef’s Tip
Store leftover salsa in an airtight container in the refrigerator for up to 5 days — the flavors intensify beautifully overnight.
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