This salsa combines two of my favorite recipes, Roasted Salsa Verde and Roasted Tomato Salsa, into one that is tangy, sweet, smoky and has a little bit of heat. I think it’s a perfect combination.
The first time I had this salsa was in a Mexican restaurant in Napa, California called Ceilito Lindo. I loved the unique taste of their salsa and at first couldn’t figure out why. As I kept eating it I finally realized the flavor that was hidden in the salsa was corn tortillas. The tortillas really added an intense corn flavor. While we were there having dinner one night I asked the waitress if they added corn tortillas to their salsa and she was shocked that I asked that question. She said “Yes, we do! But it’s our secret ingredient.” I told her that this inside information was safe with me. I had never planned on giving up their secret, but now that Cielito Lindo has closed it doors, I feel it’s okay to share.
I have made this salsa with and without the corn tortillas and it’s great either way. I do prefer the addition of the tortillas for the extra flavor it adds. Either way, I know you will love this salsa as much as I do.
Roasted Tomatillo Tomato Salsa
Print recipeIngredients
- 1 Pound Tomatillos (husks removed, washed & cut in half)
- 1 Pound Tomatoes (cored and cut in half)
- 1 Medium Sweet Onion (cut into large pieces)
- 4 Cloves Garlic (peeled)
- 3 to 4 Whole Dried Red Chipotle Peppers (stemmed & seeded)
- 1 Teaspoon Salt
- 1 1/2 Tablespoons Fresh Lime Juice
- 1/4 Cup Cilantro (finely chopped)
- 1 Corn Tortilla (optional)
Directions
|
Remove paper husk and wash off sticky coating from tomatillos. Turn broiler on and heat the oven for 10 - 15 minutes. Cover a baking sheet with aluminum foil and place the garlic cloves and chipotle chile peppers on the baking sheet. Cover garlic cloves & chipotle chile peppers with the onions, tomatillos, and tomato halves. Place under broiler for 20 to 25 minutes. |  |
|
Once the tomatillos, tomatoes and onions are nicely charred, remove from oven and allow to cool. |  |
|
OPTIONAL STEP: If you are going to add the corn tortilla to this recipe, preheat a skillet to medium high heat and cook the tortilla for two minutes on each side. Add corn tortilla to food processor and blend until finely chopped. |  |
|
Place the cooled tomatillos, tomatoes, onion, garlic, chipotle chile peppers, and their juices into the food processor. Add salt, lime juice and cilantro and begin to blend. |  |
|
Blend until smooth. Store salsa in the refrigerator until you are ready to serve. |  |
