Roasted Tomatillo & Tomato Salsa

This roasted tomatillo tomato salsa recipe is my go to when I want big, smoky taqueria style flavor without standing over a stove. You toss tomatillos, tomatoes, and peppers on a pan, roast until they soften and get a little toasty, then blitz everything into a bright, punchy salsa with cilantro and lime. It is fresh, a little smoky, and super delicious with chips.

In addition to serving with tacos, this salsa is also great spooned over bowls. I do this a lot when I am already making something like my One-Pot Turkey Enchilada Rice and Beans and want an extra fresh topping option on the table.

Ingredients you'll need for this Salsa recipe

Whole Serving Shortcuts

• Pre peeled garlic (if you keep it on hand)
• Container of lightly dried cilantro

Fresh Whole Foods

• tomatillos
• cherry or grape tomatoes, sliced in half
• poblano peppers
• jalapeño peppers
• red onion
• small lime

Pantry Staples

• olive oil 
• Red pepper flakes
• Sea salt 
• cumin (optional)

Substitutions and Variations

• Make it mild: Remove seeds and ribs from the jalapeños.
• Make it hotter: Keep the seeds, add extra red pepper flakes, or toss in an extra jalapeño at the blending step.
• No Poblano peppers: Use more jalapeño peppers, or use green bell pepper for mild, but it will be less smoky.
• No tomatillos: The flavor will be different, but you can do all tomatoes plus extra lime. 

If you are already doing a quick dinner like my Cilantro Lime Chicken with Rice, this salsa is the perfect condiment, especially if you want something fresh on the table.

Preheat, Prep. And Roast: Preheat the oven to 375°F, while the oven is preheating remove husks from the  tomatillos,  rinse off the sticky residue, and pat dry with a paper towel. Slice the tomatillos and tomatoes and place on a shallow roasting pan.  

Slice the poblanos and 3 of the jalapeños and add peppers to the pan with the tomatillos and tomatoes. If you want a milder salsa remove the seeds. Chop the red onions and add to the pan along with the garlic cloves.

Drizzle the veggies with 1 tablespoon of olive oil, toss to coat. Place in preheated oven and roast for 20-25 minutes. Ingredients should be soft, but not overly cooked and falling apart and mushy. Remove from oven and allow to cool 5 to 10 minutes to prevent steam from building up when you blend.

Blend, Season, and Serve: Transfer the roasted veggies to the food processor or blender. Add the remaining jalapeños, cumin if you are adding the cumin, lime juice, salt, and red pepper flakes, pulse 10 to 20 seconds. Stop and check the texture. Pulse again if you want it smoother.

Transfer the salsa to a bowl and add the cilantro.  Stir to combine.

Taste and add more seasonings as needed. Serve right away, or store in the fridge until ready to serve.

Whole Serving Shortcuts + Fresh Whole Foods Twist

This is a perfect example of how a few smart shortcuts can make a fresh recipe feel effortless. The oven creates the deep flavor, and the blender finishes the job in seconds.

• Use pre peeled garlic to skip the garlic peels and sticky fingers 
• Roast everything on one pan for easy cleanup
• Finish with cilantro and lime for amazing fresh flavor 
• Blend in short bursts so you control the texture, chunky or smooth

Celeste Cook Smart Tips

• Spread the veggies: Spread veggies on a large shallow pan so ingredients roast instead of steaming.
• Don't overcook: For the best flavor, let the veggies get soft with a little browning, but do not overcook them until they become mushy.
• Pulse the blender: Make sure you pulse 10 to 20 seconds at a time, then check. You can always blend more, but you cannot un-blend.
• Don't forget the salt: Salt is not optional. Start small, then add more until the flavors pop.

Make Ahead Meal Prep Tips

• Make the salsa up to 4 days ahead. The flavors actually get better after a night in the fridge.
• Roast the veggies, cool, and store them in the fridge for up to 2 days before blending.

Ways to Serve and Make it a Complete Meal

• Taco night: Spoon over chicken, steak, or black bean tacos with shredded cabbage and queso fresco.
• Bowl meal: Use brown rice or cauliflower rice as a base, add the protein of your choice, like grilled chicken or ground turkey, chicken, or beef, fire roasted corn, top with salsa, and serve with crispy tortilla chips.
• Eggs: Spoon over scrambled eggs or an omelet.
• Dinner shortcut: Use this salsa as a sauce for baked chicken. And serve over rice.

For a fun mix of flavors on the table I highly recommend pairing it with myBaked Chipotle Chicken Taquitos. They're crispy, a little spicy, and basically built for dunking, so the salsa turns into the finishing touch that makes the whole plate feel like a mini taco night.

Storage, Reheat and Leftover Remix

Storage

• Store salsa in an airtight container in the fridge for up to 4 days.

Reheat

• Salsa is best cold or room temp, but you can warm it gently in a small saucepan if using as a sauce.

Leftover Remix

Here are a few Leftover Remix ideas to use up any leftover salsa.

• Stir into taco soup or chili for instant flavor.
• Use as a quick marinade for chicken or pork.
• Spoon over roasted veggies for an easy upgrade.

Troubleshooting

• Too spicy: Blend in extra roasted tomato, add more lime, and add a pinch of sugar if needed.
• Too tart: Add a little more roasted tomato and a pinch more salt.
• Too flat: Add more salt first, then lime, then cumin.
• Too thick: Add a tablespoon or two of the pan juices or water and pulse.
• Too smooth: Next time, pulse in shorter bursts. For now, stir in chopped fresh tomato for texture.

If you make this Roasted Tomatillo Tomato Salsa, I hope it becomes one of those staples you keep in the fridge to save dinner at the last minute. Spoon it over tacos, swirl it into rice bowls, or add it to eggs and suddenly Tuesday feels way more exciting. For more quick, flavor forward ideas, check out my Low Carb Asian Style Ground Meat Lettuce Wraps, and if you are in the mood for a cozy pasta night, my Creamy One-Pot Vegetarian Pasta is another easy favorite.