Smoky, vibrant, and packed with bold flavor, this charred tomato and tomatillo salsa is the one I make on repeat. It’s incredibly simple and always a hit!
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About This Recipe
This charred tomato and tomatillo salsa is smoky, bold and uses a handful of fresh ingredients. Juicy vine-ripe tomatoes, tart tomatillos, garlic and onion get a good char in a cast iron skillet before being blended together into the most flavorful salsa you'll make!
This is the salsa I make every summer (and honestly all year round) as soon as tomatoes and peppers are in season. I’ve made it so many times with different types of tomatoes and chilies, and it always works, just grab what you have, give everything a good char, and blend.
Try this salsa with grilled flank steak or Mexican-style grilled fish with a cold mango margarita on the side!
📋 Ingredients
- Tomatoes: Look for the ripest, most flavorful tomatoes you can find. Vine-ripe or Roma tomatoes are great year-round, especially when peak summer tomatoes aren’t in season.
- Tomatillos: These add a bright, slightly tangy flavor. Make sure to rinse off the sticky residue after removing the husks.
- Garlic cloves: Leave the peel on to help prevent the garlic from burning as it chars.
- Onion: You can use white or yellow onion here too. Charring it brings out a subtle sweetness.
- Jalapeño: For a mild-to-medium heat. If you love spice, feel free to add a second one or swap in a serrano.
- Dried guajillo chilies: Mild and fruity with a hint of smokiness. Toast them gently at the end to avoid burning.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Tomatoes: Use whatever you have, such as Roma, vine-ripe, heirloom, or beefsteak tomatoes.
- Onion: Yellow, white, or even red onion will work here. Red adds a slightly milder bite and great color.
- Chilies: Jalapeño is classic, but you can use serrano for more heat or even a mix of chilies if you want to play with flavor.
- No tomatillos? Leave them out, it’s still delicious as a tomato-only version.
- No grill? A dry cast iron skillet indoors works just as well.
⏲️ Instructions
Char the Vegetables: Add the tomatoes, tomatillos, garlic (with peel), onion, and jalapeño to a hot cast iron skillet or grill pan. Let everything get a deep char on all sides.
Toast the Guajillo Chilies: Once the veggies are charred, add the guajillo chilies and toast them just until fragrant, about 30 seconds per side. Keep a close eye so they don’t burn!
Blend the Salsa: Transfer everything to a blender or food processor. Remove the stems and seeds from the guajillo chilies, and peel the garlic. Add a splash of water to help it blend.
Finish and Serve: Pour the salsa into a bowl, stir in chopped cilantro, and serve right away or chill. It’s even better the next day!
📍 Recipe Tips
- Grill or stovetop: If you’re grilling, a charcoal grill gives an amazing smoky flavor. Indoors, use a cast iron skillet over medium-high heat and char everything on all sides.
- Toast the guajillo chilies separately: They burn fast, so add them last, just a few seconds per side until fragrant. Burnt guajillos cause a bitter salsa.
- Leave the garlic peel on: It protects the cloves from burning and slips off easily after charring.
- Adjust consistency: Some tomatoes are juicier than others. Pulse the salsa first and add water little by little until you reach your preferred texture.
- Storage: This keeps well in a mason jar in the fridge for up to a week, though honestly, it never lasts that long around here.
Serving Suggestions
This salsa is so versatile, it goes with just about everything! Here are a few of my favorites:
- Spoon it over grilled fish tacos.
- Serve with chicken tacos or chorizo breakfast tacos.
- Use it as a base for salsa verde eggs or shakshuka-style baked eggs.
- Pair with tortilla chips and a passion fruit margarita for the perfect happy hour.
More Salsa Recipes to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Charred Tomato and Tomatillo Salsa
LittleFerraroKitchen.com
Equipment
Ingredients
- 4 vine-ripe tomatoes
- 2 tomatillos husks removed and rinsed
- 3 –4 garlic cloves unpeeled
- ¼ yellow onion
- 1 jalapeño
- 2 dried guajillo chiles
- Salt to taste
- 2 –3 tablespoons chopped cilantro
- Up to ¼ cup water as needed
Instructions
- Heat your skillet over high heat, either on th grill or stove top.
- Add tomatoes, tomatillos, garlic (with peel), jalapeño, and onion to a cast iron skillet. Cook until deeply charred on all sides, turning occasionally.
- Toast the guajillo chiles in the last minute, just until fragrant and slightly darkened. Do not burn.
- Peel the garlic, remove stem from the jalapeño and remove the stems and seeds from the guajillo chili.
- Add all the ingredients to a food processor or blender with a good pinch of salt and start with a small splash of water. Blend until smooth or your desired texture, adding more water if needed.
- Stir in cilantro and serve warm or chilled.
Notes
- Grill or stovetop: If you’re grilling, a charcoal grill gives an amazing smoky flavor. Indoors, use a cast iron skillet over medium-high heat and char everything on all sides.
- Toast the guajillo chilies separately: They burn fast, so add them last, just a few seconds per side until fragrant. Burnt guajillos cause a bitter salsa.
- Leave the garlic peel on: It protects the cloves from burning and slips off easily after charring.
- Adjust consistency: Some tomatoes are juicier than others. Pulse the salsa first and add water little by little until you reach your preferred texture.
- Storage: This keeps well in a mason jar in the fridge for up to a week, though honestly, it never lasts that long around here.
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