The beauty of this salsa lies in its simplicity: a handful of ingredients transformed by fire and patience. Once roasted, the vegetables are blended into a thick, vibrant sauce speckled with charred bits that give each bite texture and warmth. The flavor is earthy, tangy, slightly sweet, and smoky all at once — the perfect balance that defines traditional Mexican cooking. Serve it warm or chilled, spooned over carne asada, scrambled eggs, enchiladas, or fresh tortilla chips.
With its bold, rustic essence and irresistible aroma, Salsa Quemada isn’t just a condiment — it’s a tribute to the heart of Mexican kitchens, where fire, flavor, and tradition come together in every dish.
Ingredients:
- 4 medium ripe tomatoes
- 3 tomatillos, husked and rinsed
- 2 jalapeños or serrano chiles (adjust to taste)
- ½ small onion, peeled
- 2 garlic cloves, unpeeled
- ¼ cup chopped cilantro
- Juice of ½ lime
- ½ tsp salt (or to taste)
- 1 tbsp olive oil (optional, for richness)
Instructions:
- Roast the vegetables: Place tomatoes, tomatillos, chiles, onion, and garlic on a hot griddle or cast-iron skillet. Roast until blistered and blackened on all sides, about 10–12 minutes. You can also broil them in the oven.
- Peel and blend: Peel the garlic and add all roasted ingredients to a blender or food processor. Add cilantro, lime juice, and salt. Blend to your preferred consistency — smooth or chunky.
- Simmer for flavor (optional): For a deeper taste, heat olive oil in a small pan and simmer the salsa for 5 minutes to meld flavors.
- Serve: Enjoy warm or chilled with tacos, grilled meats, eggs, or fresh tortilla chips.