Roasted Salsa

Salsas & Basics
Mexican Sides & Mains

Roasted salsa has become a staple in Mexican restaurants all over the world. So much so that if you sat down at a Mexican restaurant and didn’t get served chips and salsa as an appetizer, you’d be shocked! Salsa is not only amazing when served with chips, but when added to nearly any Mexican dish like tacos, tostadas, taquitos, and so much more.

Salsa is the Spanish word for sauce, but this sauce predates the Spaniards by many centuries. It is said that the Aztecs were the first to domesticate this sauce and create what we know today as “salsa”. I love that this sauce can be made specific to your own taste. If you prefer  making your salsas spicier, use more chiles, and if not, use less. Once you start making your salsas at home, you can get a better feel for what flavors stand out most to you, what you want more of, and how you can alter your recipe the next time you make it!

I personally LOVE roasted salsa! I always have multiple kinds of salsas in my fridge at a time and roasted salsa is one of them. It has such great flavor and brings out the flavor of whatever dish you choose to add it to. This recipe is simple, easy and so delicious. Definitely one of my favorite go-to's.








  • 8-9 tomatillos, husk removed 
  • 1 large Roma tomato (or 2 small)
  • 1 large garlic clove (or 2 small)
  • 8-12 chile de árbol 
  • 1 tsp vinegar (such as white vinegar or ACV)
  • Pinch of salt 


  • Pan or cast iron
  • Blender or food processor




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  1. In a pan or cast iron over medium heat, roast ingredients until charred on both sides. The Chile de árbol will char VERY quickly, like 5 seconds on each side. Remove the Chile de árbol then keep an eye on the garlic as it will be done in about 30 seconds on each side! The tomatillos and tomatoes will take 2-3 minutes on each side. 
  2. Add the ingredients to a blender, but WAIT to blend until the tomatillos are cooled all the way, about 15-25 minutes. *Special tip from my tia that ensures that the tomatillos in the salsa will not be overly acidic.*
  3. Once cooled, add a good pinch of salt and vinegar and blend until smooth. Taste and add more salt if needed.
  4. Store in fridge for up 1-2 weeks!


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