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Roasted Tomatillo, Tomato, and Chile Salsa: A Fiery Embrace of Summer’s Bounty

The memory of my grandmother’s kitchen, on a sweltering August afternoon, always brings this salsa to mind. The air, thick with the scent of ripe tomatoes and roasting poblanos, was her symphony of late summer. She’d carefully arrange the vibrant tomatillos and blushing tomatoes on her well-worn baking sheets, a ritual that promised a treasure trove of flavor. That smoky, tangy essence, the vibrant green of cilantro, and the kiss of lime were the very soul of her cooking, a taste of pure, unadulterated sunshine captured in a jar.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes (plus cooling and processing time)
Servings: Approximately 6-8
Yield: 10 (8-ounce) jars
Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

To capture that authentic, deeply roasted flavor, we’ll gather the following:

2 lbs tomatillos, papery husks and stems removed, rinsed (halve the larger tomatillos)
2 lbs tomatoes, cut in half
1/2 lb onion, peeled and cut into 1-inch chunks (approximately 8 ounces)
2 chipotle chiles in adobo
2 tablespoons adobo sauce (from the can of chipotles)
2 ounces jalapeno chilies (your choice of heat, seeded if you prefer less spice, cut in half) OR 2 ounces serrano chilies (your choice of heat, seeded if you prefer less spice, cut in half)
1 bulb of garlic, separate the cloves
1 cup roughly chopped fresh cilantro
1/2 cup fresh lime juice
1/2 cup vinegar, 5% acidity (essential for safe canning)
2 teaspoons sugar
2 teaspoons pickling salt (to taste)
1 teaspoon ground cumin

Equipment Needed

Two large rimmed baking sheets
Blender or food processor
Large pot
Canning jars with lids and bands
Water bath canner (or a large stockpot that can accommodate your jars)
Jar lifter
Funnel (optional, but helpful for filling jars)
Ladle
Clean towels
A folded towel for cooling

Instructions

Creating this vibrant salsa is a multi-step process that culminates in a truly rewarding flavor. Let’s embark on this culinary journey:

Prepare Your Jars: Begin by sterilizing your canning jars. This is crucial for safe preservation. You can do this by running them through a hot dishwasher cycle or by submerging them in boiling water for at least 10 minutes. Keep the jars hot in hot water or in the dishwasher while you prepare the salsa ingredients.
Roast the Vegetables: On two large rimmed baking sheets, arrange the tomatillos, tomatoes, onion chunks, fresh chilies, and garlic cloves in a single layer. This ensures even roasting and charring. Place the baking sheets into a preheated oven and roast for 25 to 35 minutes. You’re looking for them to be charred in spots, with the tomatillos and tomatoes becoming soft, collapsed, and visibly leaking their juices. The garlic should be tender and fragrant.
Cool and Blend: Once roasted, carefully remove the baking sheets from the oven and allow the vegetables to cool slightly. This makes them easier to handle. Peel the roasted garlic cloves.
Combine and Puree: Transfer the peeled garlic cloves into your blender or food processor. Add the cilantro, the roasted tomatillos, tomatoes, and onions. Also, add the chipotle chiles in adobo and the adobo sauce. Blend this mixture to your desired consistency – some prefer a chunky salsa, while others enjoy it smoother.
Simmer and Season: Pour the blended salsa into a large pot. Stir in the fresh lime juice, vinegar (these are vital for achieving the correct pH for safe canning), sugar, pickling salt (adjust to your taste), and ground cumin.
Boil and Simmer: Bring the mixture in the pot to a rolling boil. Once boiling, reduce the heat and allow it to simmer for 10 minutes. This allows the flavors to meld and the salsa to thicken slightly.
Jar the Hot Salsa: Carefully ladle the hot salsa into your sterilized, hot jars. Ensure you leave a 1/2 inch headspace at the top of each jar. This headspace is essential for creating a proper seal.
Remove Air Bubbles and Check Headspace: Use a non-metallic utensil (like a plastic spatula or chopstick) to gently remove any air bubbles trapped in the jars. Re-measure the headspace; if needed, add more salsa to meet the recommended 1/2 inch.
Wipe Rims and Apply Lids: Wipe the rim of each jar clean with a damp cloth. This ensures a good seal. Center a new, clean lid on each jar and apply the band. Tighten the band until it is fingertip tight. Do not overtighten.
Process in Water Bath: Place the filled jars into your water bath canner. Ensure the water level covers the jars by at least 1 inch. Bring the water to a rolling boil. Once boiling, process the jars for 5 minutes (at sea level). If you live at higher altitudes, add an additional minute for every 1,000 feet above sea level.
Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them upright on a folded towel. Leave them undisturbed for 12 hours. After about an hour, you should be able to check if the jars have sealed by pressing down on the center of the lid. If the lid flexes and can be pressed down, it has not sealed. These jars should be refrigerated immediately and consumed first.
Store: Once the jars have cooled and sealed, store them in a cool, dark place.

Expert Tips & Tricks

Roasting is Key: Don’t shy away from charring the vegetables. That smoky, slightly bitter edge is what elevates this salsa from good to exceptional. It’s the foundation of its deep, complex flavor.
Chili Heat Control: For milder salsa, be sure to seed the jalapenos or serranos before roasting. Removing the membranes and seeds significantly reduces the capsaicinoids that provide the heat.
Vinegar and Lime Juice: These are not just for flavor; they are critical for ensuring the salsa’s pH is low enough for safe water bath canning. Do not reduce these amounts.
Consistency is Personal: The blending step is where you truly make this salsa your own. Pulse for a chunkier texture, or blend longer for a smoother, more refined consistency.
Salt to Taste: While 2 teaspoons of pickling salt is a good starting point, don’t be afraid to taste and adjust the saltiness after the initial simmer, before jarring.

Serving & Storage Suggestions

This Roasted Tomatillo, Tomato, and Chile Salsa is incredibly versatile. It’s a showstopper served fresh with warm tortilla chips. It’s also a fantastic accompaniment to grilled meats, fish tacos, enchiladas, or even as a vibrant topping for scrambled eggs. Store sealed jars in a cool, dark place for up to a year. Once opened, refrigerate and consume within 2-3 weeks. Unsealed jars should always be refrigerated immediately and consumed within 2-3 weeks.

Nutritional Information

(Please note: This is an estimated nutritional breakdown per 8-ounce serving and can vary based on specific ingredient brands and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	70.8 kcal
Calories from Fat
Total Fat	1.2 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	474.1 mg	19%
Total Carbohydrate	14.5 g	4%
Dietary Fiber	3.5 g	13%
Sugars	8.3 g	33%
Protein	2.3 g	4%

Variations & Substitutions

For Extra Smokiness: Add an additional one or two smoked chipotle peppers for an even deeper, more complex smoky profile.
Spicier Kick: If you love heat, leave the seeds in your jalapenos or serranos, or even add a habanero pepper during the roasting phase.
Sweetness Adjustment: The sugar is there to balance the acidity of the tomatoes and vinegar. Adjust this to your preference, but remember it also plays a role in preservation.
Herb Variations: While cilantro is traditional, a small amount of fresh oregano or epazote (if you can find it!) can add an interesting regional twist.

FAQs

Q: Why are lime juice and vinegar important for this salsa recipe?
A: They are crucial for lowering the pH of the salsa to 4.6 or below, which is necessary for safe canning without a pressure canner.

Q: How can I tell if my jars have sealed properly?
A: After the cooling period, the center of the lid should be concave and should not flex when pressed. You might also hear a distinct “ping” sound as the jars cool, indicating a seal.

Q: Can I make this salsa without canning it?
A: Absolutely! If you plan to consume it within a week or two, simply let it cool completely, store it in airtight containers in the refrigerator, and enjoy.

Q: My salsa seems too thick. What can I do?
A: If your salsa is too thick before jarring, you can thin it slightly with a touch more lime juice or vinegar, ensuring you maintain the correct pH balance.

Q: What’s the best way to store unsealed jars?
A: Unsealed jars should be stored in the refrigerator and consumed within 2-3 weeks for best quality and safety.

Final Thoughts

This Roasted Tomatillo, Tomato, and Chile Salsa is more than just a condiment; it’s a vibrant celebration of summer’s abundance, a testament to the transformative power of heat and time. Its complex layers of smoky, tangy, and slightly sweet flavors will awaken your palate and transport you to sun-drenched kitchens. I encourage you to gather your ingredients, embrace the roasting process, and create this delicious salsa. It’s a recipe that begs to be shared, so serve it generously, savor every bite, and perhaps pair it with a crisp, refreshing margarita or a cold Mexican lager. Happy cooking, and even happier eating!

Roasted Tomatillo, Tomato N Chile Salsa Recipe