Roasted Tomatillo and Tomato Salsa- Bold with flavor and so easy to make and that's a good thing, because your guest will fall in love with this salas.
Chop, Roast, Mix, Serve and by all means Enjoy!
I have to confess, I've been known to consume a bowl full of this for lunch on occasion. It's good stuff and oh so hard to resist. When you think about it, it's like having a bowl of soup. It's low fat, high fiber and filled with phytochemicals that help fight against cancer and you'll get your fill of vitamin A and C while consuming this tasty salsa.
Another great thing about this salsa, it's easy to make.
Chop and Roast.
Mix.
Save This Recipe!
We'll email this recipe to your inbox, so you can find it later! Plus get updates of more delicious quick and easy recipes.
Eat!
You may want to make several batches, it won't last long. Makes batches so you're never without or take along and add some Super to any Super Bowl Party!
Roasted Tomatillo & Tomato Salsa
Print RateSave This Recipe!
We'll email this recipe to your inbox, so you can find it later! Plus get updates of more delicious quick and easy recipes.
Ingredients
- 10 tomatillos
- 1 lb on-the-vine pearl tomatoes
- 2 large anaheim peppers chopped
- 5 jalapeno peppers
- 1 medium red onion chopped
- 1 cup grape tomatoes sliced in half
- 3 cloves of garlic
- 1 teaspoon cumin
- ½ teaspoon red pepper flakes or powder
- 2 tablespoons olive oil
- ⅔ cup cilantro leaves only
- juice of one small lime
- sea salt to taste
Instructions
- Preheat oven to 375.
- Slice tomatillos and pearl tomatoes in half and place on a large shallow roasting pan.
- Slice and remove seeds from the anaheim peppers and add to the tomatillos and tomatoes.
- Slice three of the jalapenos and remove seeds if you want a milder salsa, add to roasting pan.
- Add the chopped onions to the pan.
- Drizzle with 1 tablespoon of olive oil and toss to coat.
- Roast for 20 to 25 minutes, ingredients should be soft, but not overly cooked.
- Allow ingredients to cool slightly before transferring to food processor or blender.
- Slice remaining jalapenos and add to processor.
- Add remaining ingredients and process 10 to 20 seconds or until the salsa reaches a texture of your liking.
- Taste and add more seasoning if needed. This is the time to add more red pepper flakes or powder if you want a hotter salsa.
- Transfer to serving dish and serve.
Nutrition
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Roasted Tomatillo & Tomato Salsa.
Karen says
Can this be jarred and frozen? If canning how long do you process them for?
Celeste says
Karen this can certainly be jarred. I have yet to try putting in the freezer. If canning I would process 15 to 20 minutes. I hope this helps.
Steve Thomas says
Found your recipe after making my own, stove top. I laid an ample sprig of tarragon on the mix before stewing ingredients. Removed tarragon after ten minutes. Then added chopped fresh basil. Also put a quarter cup of red wine in at the start. No cumin or poblano but otherwise like your recipe. Uncovered the skillet after fifteen to twenty minutes to reduce liquid. I used it for huevos rancheros.
Celeste says
Hi Steve, I like your recipe and I think I'll give the basil a try the next time I make this. Sounds so delicious.
Mike says
Hi Celeste, This is a wonderful recipe! Thanks. Anaheim peppers were not handy, so I used poblano. And, my tomatoes were mostly Sunburst cherry tomatoes. Salsa came out with a nice golden color, and the flavor is perfectly tangy for this 4th of July. Planned to send a picture, but don't I am not on Instagram. Thanks again, and happy Independence Day.
Celeste says
I'm so glad that it turned out well for you. Enjoy and Happy 4th????????
Deep Web says
"Simple recipe. Very tasty. The whole family loves it. Added pesto to one. Delish!
Celeste says
Adding pesto sounds tasty. We love pesto in my house, it makes everything taste better. I'm glad that your family love it.
Michelle says
I made 6 jars of this and canned it. It's the best salsa I've tasted. I'm wondering if this recipe is safe for long term storage? So many recipes call for vinegar and this doesn't have any so I want to be sure it'll store properly.
Celeste says
I'm glad you are enjoying this recipe. This salas should last about a week to 10 day in the fridge. When I make it, it never last long I use it a lot in recipes. As far as canning goes, you may want to add a bit more lime juice, I would add 1/4 cup to give it the acid it needs for canning.Be sure to follow the correct canning methods for tomatoes. I'll have to give it a try. You may also experiment with freezing, however this may change the texture. I hope this helps.
Christie says
I love this salsa and have frozen it in glass jars. Just remember to leave a 1 inch of head space for expansion. I’d thaw it out and enjoy during the winter months. Yum! Thanks for a great recipe.
Denise says
Hi! Celeste, Visiting from Saturday Dishes party. I can't wait to try your salsa. My sister and I love those restaurant salsas with roasted flavors. I have never tried to make one at home. Thank you for sharing with us!
Celeste says
Hi Denise, Thanks for stopping by, I hope you like the salsa as much as I do!
Heidy@The McCallum's Shamrock Patch says
Thank you for joining us on #PureBlogLove last Thursday, we are pinning and sharing on our social media! Please join us Tonight at 8 PM EST- Monday Morning to celebrate!
Besos
H
Lou Lou Girls says
What a great post! Love it! Pinned and tweeted. We love to party with you, so I hope to see you tonight at 7 pm. That would be so awesome.
Happy Monday! Lou Lou Girls