This fresh homemade roasted tomato and tomatillo salsa is super easy to make, tastes incredibly light, slightly sweet, and ridiculously delicious! It may just become your new all-time favorite. The unique flavors of the roasted sweet tomatoes combined with the slightly tart tomatillos make for the perfect combination.

Super fresh and bright, this salsa is different than any others you’ve probably had. Roasting the tomatoes, tomatillos and peppers brings out a slight smokiness and intensifies all of the flavors. A squeeze of fresh lime juice and a dash of salt adds the perfect finishing touch.

Plus it’s healthy and so easy to make. Roast all of the vegetables, throw them into the blender, and you have yourself the best homemade salsa in no time!

Make this salsa mild or spicy by adjusting how many jalapeno peppers you use. If you like your salsa on the milder side, start with 1 seeded jalapeno, enough to give it a good pepper flavor. If you like your salsa spicier, throw in a few whole jalapenos with seeds. Just make sure to taste after each addition.

This roasted tomato and tomatillo salsa tastes best chilled, so stick it in the refrigerator for a few hours so the flavors can really come together. If you can’t wait or prefer to eat it warm straight out of the blender, go right ahead!

Serve with your favorite gluten free tortilla chips or alongside any Mexican dish. You are sure to make this roasted tomato and tomatillo salsa again and again!

Make sure to tag @glutenless_apron on Instagram and comment below if you make this recipe. To pin this recipe and save it for later, click on the Pinterest button or any of the photos. Enjoy!

Roasted Tomato & Tomatillo Salsa (Gluten Free)

Author: Emily Chave
Diet: Gluten Free

Print Recipe

Description

Ingredients

(links below are the gluten free & celiac safe products I used in this recipe)

1 pound fresh tomatillos
1 pound vine-ripe tomatoes
1 green bell pepper
1 large white onion, quartered
6 garlic cloves, unpeeled
1 to 4 jalapeno peppers (depending on how spicy you like it)
2 tablespoons olive oil
kosher salt
juice from 1 fresh lime
½ cup fresh cilantro leaves

Instructions

Step 1

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Step 2

Remove the husks from the tomatillos and rinse under cold water to remove the stickiness. Place the tomatillos, tomatoes, bell pepper, onion, garlic, and jalapeño peppers on the baking sheet. Drizzle with olive oil and season generously with kosher salt, toss. Roast for 20 to 30 minutes or until the onions begin to carmelize.

Step 3

After the vegetables have roasted, remove the stem and seeds from the bell pepper and jalapeño peppers (unless you want it spicy) and peel the garlic. Place the roasted vegetables in a blender or food processor along with the lime juice and cilantro. For mild, start with one jalapeño pepper and add more if the salsa is not spicy enough for your liking. Pulse until all ingredients are finely chopped and the salsa is mostly smooth with no big chunks. Season with kosher salt.

Step 4

Serve with your favorite gluten free tortilla chips or alongside your favorite Mexican dish.