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Charred tomato salasa with tomatillo, garlic and cilantro.
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Charred Tomato and Tomatillo Salsa

Smoky charred tomato and tomatillo salsa made with fresh ingredients, guajillo chilies, and cilantro. Perfect with tacos, grilled meats, or chips
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Condiment, Side Dish
Cuisine: Mexican
Keyword: charred tomatillo salsa, charred tomato salsa, tomato tomatillo salsa
Servings: 2 cups
Calories: 81kcal
Author: Samantha Ferraro

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
US Customary - Metric

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.

Nutrition

Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 18mg | Potassium: 805mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3226IU | Vitamin C: 50mg | Calcium: 42mg | Iron: 1mg