Here’s a classic, authentic recipe:
🌶️ Salsa Quemada (Roasted Tomato & Tomatillo Salsa)
Servings: 2 cups
Prep Time: 10 minutes
Cook Time: 10–15 minutes
🧂 Ingredients
-
3 roma tomatoes
-
3 tomatillos, husked and rinsed
-
2–3 serrano or jalapeño chiles (adjust to spice preference)
-
2 garlic cloves, unpeeled
-
¼ white onion
-
1 tbsp olive oil (optional, for richness)
-
Salt, to taste
-
Fresh lime juice, to taste (about 1–2 tsp)
-
Optional: handful of cilantro
🔥 Instructions
1. Roast the Vegetables
Option 1 – Cast Iron Skillet (traditional method):
-
Heat a dry cast-iron skillet or comal over medium-high heat.
-
Add tomatoes, tomatillos, chiles, garlic, and onion directly to the pan.
-
Roast, turning occasionally, until skins are blistered and blackened (about 10–12 minutes).
Option 2 – Broiler:
-
Place ingredients on a baking sheet.
-
Broil on high for 6–8 minutes, turning halfway through, until charred.
2. Peel Garlic & Blend
-
Peel the roasted garlic cloves.
-
Add all roasted ingredients to a blender or molcajete.
-
Pulse until you reach your desired texture — smooth or chunky.
3. Season
-
Add salt, lime juice, and a drizzle of olive oil (optional).
-
Blend briefly to mix.
-
Taste and adjust seasoning — add more lime for brightness or salt to enhance flavor.
4. Serve
-
Serve warm, room temperature, or chilled with tortilla chips, tacos, grilled meats, or eggs.
🌟 Tips & Variations
-
Extra smoky: Roast over an open flame on a gas burner.
-
Spicier: Use more serranos or swap in a habanero (careful — it’s hot!).
-
Sweeter: Use more tomatoes and fewer tomatillos.
-
Chunkier texture: Mash with a molcajete instead of blending.
-
Storage: Keeps up to 5 days in the fridge; flavors deepen overnight.
Would you like me to include a “Salsa Quemada Verde” version (tomatillo-heavy and tangier, great for enchiladas verdes or chicken tacos)?
