11 Ways to Make Salsa with Tomatoes and Tomatillos

Oh, if you’re anything like me, you’ve got a garden full of tomatoes and tomatillos, or you just love that fresh taste! This roundup of 11 ways to make salsa is perfect for summer gatherings or taco nights. Let’s dive into these vibrant, easy recipes.

Fresh Pico de Gallo with Tomatoes and Tomatillos

A vibrant, chunky salsa that's a staple in Mexican cuisine, this fresh pico de gallo combines juicy tomatoes and tangy tomatillos with crisp onion and cilantro. It's perfect for scooping with chips or topping tacos.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 4 ripe Roma tomatoes, seeded and diced
• 3 fresh tomatillos, husked and diced
• 1/2 cup white onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 jalapeño pepper, seeded and minced
• 1/2 teaspoon kosher salt

Instructions

1. Core the Roma tomatoes and remove seeds with a spoon. Dice them into 1/4-inch cubes for even texture.
2. Husk the tomatillos, rinse off the sticky residue, and dice into 1/4-inch cubes. Tip: Use firm tomatillos for best texture.
3. Finely dice the white onion and mince the jalapeño. For less heat, remove the ribs and seeds completely.
4. In a medium bowl, combine the diced tomatoes, tomatillos, onion, cilantro, and jalapeño.
5. Add the fresh lime juice and kosher salt. Stir gently to combine. Tip: Let the mixture rest for 10 minutes at room temperature to allow flavors to meld.
6. Taste and adjust salt or lime if needed. Serve immediately or refrigerate for up to 2 days.

You'll love the bright, tangy crunch from the tomatillos balanced by sweet tomatoes and a whisper of heat. Serve with grilled fish, as a topping for carne asada, or simply with warm tortilla chips for a crowd-pleasing appetizer.

Roasted Tomatillo and Tomato Salsa Verde

Charred tomatillos and tomatoes form the backbone of this tangy salsa verde. The broiler brings out their natural sweetness and adds a smoky depth.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 lb tomatillos, husked and rinsed
• 2 medium Roma tomatoes
• 4 cloves garlic, peeled
• 1/2 medium white onion, quartered
• 1/2 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tsp kosher salt
• 1 tbsp olive oil

Instructions

1. Preheat broiler to high with rack 6 inches from heat.
2. Place tomatillos, tomatoes, garlic, and onion on a baking sheet. Drizzle with olive oil and toss to coat evenly for consistent charring.
3. Broil for 5-7 minutes, turning halfway, until vegetables are charred and softened. Watch closely to prevent burning; charring adds smoky depth.
4. Transfer charred vegetables to a blender. Add cilantro, lime juice, and salt.
5. Blend until smooth but slightly chunky, pulsing a few times if a chunkier texture is desired.
6. Taste and adjust salt or lime juice as needed. Let cool before serving.

With its bright acidity and smoky undertones, this salsa verde pairs beautifully with grilled meats or as a dip for tortilla chips. It also elevates tacos and eggs with a fresh kick.

Smoky Chipotle Salsa with Tomatoes and Tomatillos

Looking for a bold, smoky salsa that's perfect for tacos or chips? This chipotle salsa uses fire-roasted tomatoes and tomatillos for deep flavor. Ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 4 Roma tomatoes (about 1 lb)
• 4 tomatillos, husked and rinsed
• 2 chipotle peppers in adobo sauce, seeded if desired
• 2 garlic cloves, peeled
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat the broiler on high with a rack about 6 inches from the heat source.
2. Place the Roma tomatoes and tomatillos on a rimmed baking sheet. Drizzle with the extra-virgin olive oil and toss gently to coat.
3. Broil the vegetables for 10–12 minutes, turning once halfway through, until the skins are charred and blistered in spots. For extra smokiness, leave them under the broiler an additional 2 minutes.
4. Remove the baking sheet from the oven and let the vegetables cool for 5 minutes until safe to handle.
5. Transfer the charred tomatoes and tomatillos along with any accumulated juices to a blender. Add the chipotle peppers, garlic cloves, ground cumin, and kosher salt.
6. Blend on low speed for 15 seconds, then increase to medium and blend for 20–30 seconds for a smooth salsa. For a chunkier texture, pulse 5–6 times instead.
7. Taste and adjust seasoning—add more salt or cumin if needed. For less heat, use only one chipotle pepper or remove all seeds.
8. Scrape the salsa into a serving bowl. Let it rest for 10 minutes at room temperature to allow flavors to meld, or serve immediately.

Rustic and bold, this salsa delivers a deep smoky kick that pairs brilliantly with grilled meats or simply with tortilla chips. The balance of tangy tomatillos and sweet tomatoes makes it a versatile condiment for any meal.

Grilled Tomato and Tomatillo Salsa

Rustic, smoky-sweet salsa comes together quickly on the grill. Charred tomatoes and tomatillos form the base, amplified by blistered onion and jalapeño. Bold and versatile.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Salsa

• 1 pound Roma tomatoes
• 1/2 pound tomatillos, husked and rinsed
• 1 medium white onion, cut into 1/2-inch rounds
• 2 jalapeño peppers
• 3 cloves garlic, unpeeled
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 2 tablespoons olive oil

Instructions

1. Preheat a gas or charcoal grill to medium-high heat (450°F). Ensure grates are clean and lightly oiled to prevent sticking.
2. Brush the tomatoes, tomatillos, onion rounds, jalapeños, and garlic cloves with olive oil. This helps char evenly and prevents drying.
3. Grill the tomatoes and tomatillos for 4–5 minutes per side, until skins are blistered and slightly blackened. Rotate carefully with tongs.
4. Grill the onion rounds and jalapeños for 3–4 minutes per side. For less heat, remove jalapeño seeds and membranes before grilling. Flip once charred.
5. Grill the garlic cloves for 2 minutes per side, turning once, until skins are browned and cloves are soft. Let all vegetables cool slightly on a plate.
6. Remove the charred skins from the tomatoes, tomatillos, and garlic. Discard stems from jalapeños (keep seeds if you like extra heat).
7. Combine the grilled vegetables, cilantro, lime juice, salt, and cumin in a blender or food processor. Pulse to your preferred consistency — chunky for rustic, smooth for a finer salsa.
8. Taste and adjust salt or lime juice if needed. Let the salsa rest at room temperature for 15 minutes before serving to allow flavors to meld.

Finish with fresh cilantro. Vibrant, smoky, and tangy with a lingering char. Perfect on meats, tacos, or with chips.

Mango Tomato Salsa with Tomatillos

Upgrade your salsa game with this fresh Mango Tomato Salsa. Sweet mango and tangy tomatillos pair with ripe tomatoes and red onion. A squeeze of lime and fresh cilantro make it pop. It is a perfect summer side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 2 ripe mangoes, peeled and diced into 1/2-inch cubes
• 2 medium Roma tomatoes, seeded and diced
• 4 tomatillos, husked, rinsed, and diced
• 1/2 cup finely diced red onion
• 1 jalapeño pepper, seeded and minced
• 1/2 cup fresh cilantro, roughly chopped
• 2 tablespoons freshly squeezed lime juice
• 1/2 teaspoon kosher salt

Instructions

1. Dice the mangoes: use ripe but firm mangoes to ensure they hold their shape. Peel and cut into 1/2-inch cubes.
2. Seed and dice the Roma tomatoes; remove excess pulp to keep salsa from getting watery.
3. Husk the tomatillos, rinse off the sticky residue under warm water, then dice into 1/2-inch pieces.
4. Finely dice the red onion and mince the seeded jalapeño. For less heat, remove all white membranes.
5. Roughly chop the fresh cilantro, stems included for extra flavor.
6. Combine all prepared ingredients in a medium mixing bowl: mango, tomatoes, tomatillos, red onion, jalapeño, and cilantro.
7. Add the freshly squeezed lime juice and kosher salt. Stir gently to combine.
8. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld. Taste and adjust salt or lime if needed.

Great served with tortilla chips or as a topping for grilled chicken or fish. The sweet and tangy notes balance heat perfectly, making every bite refreshing. You can also spoon it over tacos for an instant upgrade.

Avocado Tomatillo Salsa with Tomatoes

Nothing beats the creamy tang of this avocado tomatillo salsa. It's a quick blend of fresh ingredients for a smooth, vibrant dip. Perfect for tacos or chips.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 0 minutes

Ingredients

For the Salsa

• 2 ripe Hass avocados, pitted and peeled
• 4 fresh tomatillos, husked and rinsed
• 2 Roma tomatoes, roughly chopped
• 2 cloves garlic, minced
• 3 tablespoons fresh lime juice
• 1 teaspoon sea salt

Instructions

1. Halve the avocados, remove the pits, and scoop the flesh into a medium bowl.
2. Husk the tomatillos, rinse under warm water to remove stickiness, and quarter them.
3. Roughly chop the Roma tomatoes into 1-inch pieces.
4. Mince the garlic cloves finely with a knife or press.
5. In a blender, combine the avocado, tomatillos, tomatoes, garlic, lime juice, and salt.
6. Pulse the blender in short bursts until the mixture is smooth but retains some texture. Scrape down the sides with a spatula as needed. For a chunkier salsa, pulse only 3–4 times.
7. Taste the salsa and add up to 1/4 teaspoon more salt if needed, pulsing once to incorporate. Using ripe avocados ensures a creamy base; the lime juice brightens flavors and prevents browning.
8. Transfer to a serving bowl and let rest at room temperature for 10 minutes to allow flavors to meld. Serve immediately or refrigerate for up to 2 days.

Velvety and bright, this salsa enhances any dish. Try it on tacos, grilled fish, or simply with chips. Its flavor peaks within an hour of making.

Fire-Roasted Salsa with Tomatoes and Tomatillos

Pile on the smoky flavor with this fire-roasted salsa. Tomatoes and tomatillos get charred, then blended with garlic, onion, and cilantro. Perfect for tacos or chips.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 pound Roma tomatoes (about 4)
• 1/2 pound tomatillos, husked and rinsed (about 4)
• 1/2 medium white onion, cut into 1/2-inch-thick slices
• 4 cloves garlic, unpeeled
• 1/2 cup fresh cilantro leaves and tender stems
• 1 jalapeño pepper, stemmed and halved (optional, for heat)
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons kosher salt, plus more as needed
• 1 tablespoon fresh lime juice (from 1/2 lime)

Instructions

1. Preheat oven broiler to high with rack 4 inches from heat.
2. Arrange tomatoes, tomatillos, onion slices, and unpeeled garlic on a foil-lined rimmed baking sheet. Drizzle with olive oil and toss to coat.
3. Broil vegetables, turning once halfway through, until charred and soft, 10–12 minutes. For deeper smoky flavor, broil until blackened in spots.
4. Transfer garlic to a plate; let cool slightly, then peel.
5. Place charred vegetables (discard any liquid on sheet), peeled garlic, cilantro, jalapeño (if using), salt, and lime juice in a blender or food processor. Let cool 5 minutes to avoid steam buildup.
6. Pulse until salsa reaches desired consistency—chunky or smooth. Taste and adjust salt. For milder heat, remove jalapeño seeds before adding.
7. Let salsa cool to room temperature, then refrigerate in an airtight container until ready to serve. Flavor improves overnight.

Nothing beats the charred, tangy depth of this salsa. Serve it with warm tortilla chips or spoon over grilled fish. The leftovers—if any—get even better after a day in the fridge.

Spicy Habanero Salsa with Tomatoes and Tomatillos

This fiery salsa brings the heat with habanero peppers balanced by tangy tomatillos and ripe tomatoes. A quick roast intensifies flavors, delivering a bold, smoky depth.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Salsa

• 4 medium ripe tomatoes, roughly chopped
• 4 medium tomatillos, husked and rinsed, roughly chopped
• 2 habanero peppers, stemmed (seeds removed for less heat)
• 3 cloves garlic, peeled
• 1/4 cup fresh lime juice (from about 2 limes)
• 1/2 teaspoon fine sea salt
• 1/4 cup water, as needed for consistency

Instructions

1. Preheat the broiler to high and position a rack 4 inches from the heat source.
2. Arrange the chopped tomatoes, tomatillos, whole garlic cloves, and habanero peppers on a rimmed baking sheet. Broil for 8–10 minutes, until the skins are charred and blistered, rotating the sheet halfway through.
3. Remove the baking sheet from the oven and let the vegetables cool for 5 minutes to avoid steam burns when blending.
4. Transfer the roasted vegetables and any accumulated juices from the baking sheet to a blender. Add the lime juice and salt.
5. Blend on high until smooth, about 30 seconds. If the salsa is too thick, add water 1 tablespoon at a time until it reaches a pourable consistency.
6. Taste the salsa and adjust salt if needed, but note that flavors will meld as it sits. For a smoother texture, blend longer.

For a smoky twist, stir in a minced chipotle pepper in adobo. This salsa’s intense heat and bright acidity cut through rich meats or creamy dishes—perfect on tacos or grilled chicken.

Corn and Tomato Salsa with Tomatillos

Nothing says summer like a vibrant salsa. This corn and tomato version with tomatillos adds a tangy twist. Perfect for grill-outs.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Salsa

• 4 ears of corn, husked
• 2 medium ripe tomatoes, diced
• 4 tomatillos, husked and diced
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt

Instructions

1. Preheat grill to medium-high heat (400-450°F). Clean and oil grates to prevent sticking. (Tip: For a charcoal grill, wait until coals are ashed over.)
2. Place husked corn directly on grates. Grill, rotating every 2-3 minutes, until kernels are charred in spots and tender, about 10 minutes total. (Tip: Use a grill basket for easier handling if desired.)
3. Transfer corn to a cutting board; let cool 2-3 minutes. Stand each ear upright in a large bowl to catch kernels, then slice downward with a sharp knife. (Tip: A serrated knife works well for clean cuts.)
4. In a large bowl, combine grilled corn kernels, diced tomatoes, diced tomatillos, finely diced red onion, and chopped cilantro.
5. Drizzle with lime juice and olive oil; sprinkle with salt. Gently fold until evenly mixed.
6. Taste and adjust seasoning if needed. Let salsa rest at room temperature for at least 10 minutes before serving. (Tip: Resting allows the acidity to mellow and flavors to meld.)

Keep this salsa refrigerated for up to three days, though it's best fresh. Serve with tortilla chips or alongside grilled meats. The charred corn adds a smoky sweetness that balances the tangy tomatillos.

Black Bean and Tomato Salsa with Tomatillos

Often, the best salsas come from simple, fresh ingredients. This black bean and tomato salsa with tomatillos is hearty, bright, and perfect for any summer gathering. It’s a crowd-pleaser with minimal effort.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salsa

• 1 can (15 oz) black beans, drained and rinsed
• 2 cups diced tomatoes (about 3 medium)
• 1 cup diced tomatillos (about 4 medium, husked and rinsed)
• 1 cup corn kernels (fresh or frozen, thawed)
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup fresh lime juice (from 2 limes)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 jalapeño, seeded and minced (optional)

Instructions

1. In a large bowl, combine the drained black beans, diced tomatoes, diced tomatillos, and corn kernels. Tip: If using frozen corn, thaw and pat dry to avoid excess moisture.
2. Add the minced jalapeño if using. For extra heat, include the seeds from the jalapeño.
3. In a small bowl, whisk together the fresh lime juice, ground cumin, kosher salt, and black pepper until well combined.
4. Pour the lime dressing over the salsa and toss gently to coat all ingredients.
5. Fold in the finely chopped cilantro until evenly distributed throughout the salsa.
6. Let the salsa rest at room temperature for 15 minutes to allow the flavors to meld. Tip: For the best flavor, chill the salsa for at least one hour before serving.
7. Adjust seasoning by adding additional salt or lime juice in 1/4 teaspoon increments as needed.
8. Serve immediately or refrigerate. Serve with tortilla chips, as a topping for tacos, or alongside grilled chicken or fish.

Make this salsa ahead of time; it only gets better as it sits. The combination of creamy black beans, juicy tomatoes, and tangy tomatillos is unbeatable. Serve it with grilled fish or as a dip for crunchy tortilla chips.

Charred Tomatillo and Tomato Salsa

Make this charred tomatillo and tomato salsa for a bold, smoky twist on classic salsa. It's perfect for scooping or spooning over tacos.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 6 medium fresh tomatillos, husked and rinsed
• 2 large ripe Roma tomatoes
• 1/2 medium white onion, sliced into 1/4-inch rings
• 3 garlic cloves, unpeeled
• 2 fresh serrano chiles, stemmed
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil, for brushing

Instructions

1. Preheat a grill to high heat (450°F to 500°F) or set a broiler to high.
2. Brush the tomatillos, tomatoes, onion rings, garlic cloves, and serrano chiles lightly with vegetable oil.
3. Place the vegetables on the grill or on a baking sheet under the broiler.
4. Char the vegetables, turning occasionally, until skins are blackened and blistered: 5-7 minutes for tomatillos and tomatoes, 3-4 minutes for garlic and serranos (remove earlier to prevent burning), and 4-5 minutes for onion rings.
5. Transfer the charred vegetables to a plate and let cool until handling temperature, about 5 minutes.
6. Peel the garlic cloves and, if desired, remove the skins from the tomatoes (the skins add texture).
7. In a blender or food processor, combine the charred tomatillos, tomatoes, onion, peeled garlic, and serranos. For a chunkier salsa, pulse instead of pureeing continuously.
8. Add the lime juice and salt, then pulse to desired consistency.
9. Stir in the chopped cilantro after blending to preserve its vibrant color and flavor.
10. Taste and adjust seasoning with additional salt or lime juice if needed.
11. Transfer to a serving bowl and serve warm or at room temperature.

With its smoky depth and bright acidity, this salsa pairs beautifully with grilled meats or crispy tortilla chips. It also works as a sauce for enchiladas or a topping for huevos rancheros.

Conclusion

So there you have it – 11 delicious ways to turn fresh tomatoes and tomatillos into amazing salsas. Whether you like it smoky, tangy, or extra spicy, there’s something for everyone. Give a few a try and let me know which one becomes your new favorite in the comments! And if you loved this roundup, don’t forget to save it on Pinterest for later. Happy cooking!