Sweet Roasted Salsa with Tomatoes and Tomatillos

Posted on 31 August 2015

Roasted salsa is ready

There are as many ways to make a delicious salsa as there are opportunities to enjoy it. I spent years sticking to a salsa recipe that allowed me to make a batch as quickly as possible, without a great deal of effort.

When I read in a cookbook about how to roast vegetables under a broiler, I fell in love with the process of making roasted salsa. Blackened skins from tomatoes and tomatillos add texture, depth of flavor, and beautiful specks of color to every bite.

Vegetables for roasted salsa under the broiler

Pairing tomatoes with tomatillos in this recipe blends a common red salsa flavor with the hint of smokiness and substance that tomatillos provide. Placing all the vegetables under a broiler brings out the sweetness of each and infuses all the flavors together. Vinegar is an essential ingredient that complements and completes the recipe.

Kids love the roasted salsa

This salsa is at its finest when served warm and fresh, but it will store just fine in the refrigerator. Leftovers can be eaten cold, or warmed up slowly in a saucepan. Because of this salsa’s unique and hearty flavor, it can also be:

  • Added to pasta sauce or meat sauce
  • Drizzled over enchiladas, tacos, or fajitas
  • Mixed with scrambled eggs
  • Used as a marinade for flank steak or skirt steak

Roasted tomato and tomatillo salsa

Sweet Roasted Salsa with Tomatoes and Tomatillos

serves about 6 people

    • 8-10 medium to large fresh tomatoes
    • 6-8 tomatillos, husked
    • 2 jalapeño peppers for mostly-mild salsa (3-4 jalapeños for medium), stem removed and sliced in half lengthwise
    • 1 small sweet yellow onion, quartered and sautéed
    • 5-6 cloves garlic, sautéed
    • ¼ cup fresh cilantro, roughly chopped
    • 3 tablespoons De Nigris White Eagle Balsamic Vinegar
    • 1 tablespoon raw sugar
    • 3-4 teaspoons salt, or to taste
    • 1-2 teaspoons pepper


  1. Turn oven broiler on to high heat, 500°. Brush broiler pan generously with olive oil.
  1. Slightly slice off tops and bottoms of tomatoes and tomatillos to remove stems and so each will sit level on a broiler pan.
  1. Place broiler pan with vegetables on an oven rack close to the top broiler.
  1. Broil the vegetables 8 to 10 minutes, checking occasionally. The top third or so of the tomatoes and tomatillos should be partially blackened with wrinkling skins. When this happens it’s time to turn them over.
  1. With tongs, gently turn the vegetables over and broil on other side 8 to 10 minutes. The insides will be very soft.
  1. Place broiled and sautéed vegetables—all juices and skins included—into a food processor and pulse several times until foods are fully chopped and blended. Add in the rest of the ingredients including the balsamic vinegar.
  1. Add mixture to a bowl and stir slowly with a whisk or whisk attachment on a blender.
  1. Add salt if needed after tasting and serve warm.
  1. Wait until salsa has cooled to store in refrigerator.

* If you find your salsa batch is too spicy for your tastes after mixing with a whisk (step 7), chop one to two fresh, non roasted tomatoes to the food processor and mix into the batch.

by The Women Bloggers De Nigris blogger Rhonda Franz of Captain Mom