Spicy Roasted Tomato and Tomatillo Salsa

Growing up, my family always made fresh salsas to complement our meals. In Latin culture, there’s a salsa for just about every traditional dish—pozole, enchiladas, tostadas—you name it! We take our salsa seriously. Each salsa has a specific purpose, and pairing it correctly is key.

This Spicy Tomato and Tomatillo Salsa is one that my dad whipped up for a family carne asada. Carne asada, which translates to “grilled meat” in Spanish, is what we call a barbecue. This salsa was made to accompany the grilled meat my dad prepared that day. However, since I don’t eat meat, I paired this salsa with my potato-filled tacos, and it was delicious. I just had to snag this recipe from my dad. 

If you’re not a fan of spicy foods, don’t worry. You can skip the Serrano peppers and still enjoy a salsa bursting with flavor. The roasted tomatoes and tomatillos, combined with fresh herbs, will satisfy your salsa cravings.

Ingredients:

• 4 Roma tomatoes
• 5 tomatillos
• 1-3 Serrano peppers (depending on your desired heat level)
• 3 garlic cloves
• 1/4 white onion
• Handful of cilantro
• 3/4 tsp sea salt

Optional Garnish:

• Red onion, chopped 
• Cilantro, minced 

Instructions

• Preheat the oven to 425°F (220°C). If you’re using an air fryer, there’s no need to preheat.
• Line a baking sheet with parchment paper and arrange the tomatoes, tomatillos, and serrano peppers on it. Place the baking sheet in the preheated oven and roast for 30-45 minutes, or until the skins appear wilted and slightly charred. If using an air fryer, reduce the roasting time to 15-20 minutes.
• To a blender or food processor, add the roasted tomatoes, tomatillos, Serrano peppers, along with the garlic cloves, onion, cilantro, and sea salt. Pulse-blend until you reach a chunky salsa consistency.
• Serve the salsa in a bowl and add in the optional red onion and cilantro. Enjoy it with your favorite chips, in tacos, alongside roasted vegetables, or even as a salad dressing for a taco salad! 

Serves 4