Line your skillet with foil and heat over high. Turn on your kitchen fan—things are about to get deliciously smoky.
Step 2: Roast the Vegetables
Add tomatillos, tomatoes, garlic, and chiles directly to the foil-lined skillet.
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Garlic will roast first (8–10 min), remove when soft and blackened.
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Chiles and tomatillos will soften and blister in 12–15 minutes.
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Tomatoes need the longest—remove after 20–25 minutes once charred and collapsing.
Step 3: Let Them Steam
Wrap tomatoes and tomatillos in foil and let them cool and steam—this enhances their sweetness and flavor.
Step 4: Blend
Peel garlic and stem (and optionally deseed) the chiles. Add everything, including the juices, to your blender:
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Tomatoes
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Tomatillos
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Garlic
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Chiles
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Onion
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Salt
Pulse until mostly smooth but still textured.
Step 5: Finish with Cilantro
Add cilantro and pulse just once or twice. Taste and adjust seasoning if needed.
Serving Suggestions
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Serve with tortilla chips as a vibrant appetizer
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Drizzle over grilled steak, chicken, or fish
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Stir into rice, beans, or soup for a smoky twist
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Top off your breakfast eggs or enchiladas
Storage Tips
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Store in a sealed container in the refrigerator for up to 5 days
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Freeze in portions for up to 2 months—great for meal prep
Tips for the Best Salsa Quemada
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Want more kick? Use both serrano and jalapeño with seeds.
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Prefer it milder? Deseed the chiles or use just one.
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No food processor? A traditional molcajete (stone mortar and pestle) adds rustic texture.
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Add a squeeze of lime for extra brightness just before serving.
