Authentic Chunky Roasted Salsa with Tomatoes, Tomatillos, Garlic and Chiles de Arbol

by Dorothy Reinhold on April 30, 2020

Print This Post Print This Post Authentic Mexican chunky tomato salsa has roasted tomatillos, onions and garlic, along with heat from chiles de arbol. Use it on everything! |

Authentic Mexican Chunky Roasted Salsa has roasted tomatillos, onions and garlic, along with heat from chiles de arbol, to flavor the tomatoes. Use it on everything!

Today’s authentic Mexican Chunky Roasted Salsa comes to me via a family recipe from John and Veronica Galanis. He works with my husband, and there is no better gift to a coworker than to present your family’s heirloom recipe — your pride and joy — to a new colleague.

We are all the lucky recipients of his gift today. His chunky roasted salsa is so fresh tasting, so perfectly spiced, so incredibly good (shall we say even shockingly delicious?), that you might end up using it on everything.

In fact, he advises, “In real Mexican kitchens, salsas are used to garnish all food, from eggs, to meats, to poultry and fish, or anything you wish to use them on (including chips). For quick meals, you can always add any kind of homemade salsa to cooked meat dishes and simmer. Enjoy.” We did enjoy, John and Veronica, we did! 

Authentic Chunky Roasted Salsa recipe on

How to make Authentic Chunky Roasted Salsa

Onion garlic and tomatillos ready for the oven on ShockinglyDelicious.com1. Get the vegetables ready to roast on a dry baking sheet.

Onions garlic and tomatillos broiled and ready for salsa on ShockinglyDelicious.com2. They’ll emerge a little bit charred after broiling.

Toasting chiles de arbol for salsa on ShockinglyDelicious.com3. Toast the chiles de arbol in a dry skillet.

Grinding the vegetables for salsa4. Grind them all up with tomatoes and spices in a food processor or blender! The picture above shows the rough texture you want. (I ground them using a different appliance, but you can use a food processor or blender to do it.)

What to use Authentic Chunky Roasted Salsa On

1. Scrambled or fried eggs

2. Meats. For quick meals, you can always add any kind of homemade salsa to cooked meat dishes and simmer.

3. Poultry — roast chicken, slow-cooked chicken, Chicken Tinga

4. Fish — poached, pan fried, lightly grilled…however you want to cook it.

5. With corn chips, of course!

I could see making vats of this stuff during the high summer months of tomato season. Instead of leaving a bag of zucchini on your neighbor’s doorstep, how about a jar of this incredible salsa?

Authentic Chunky Roasted Salsa

Prep Time: 15 minutes

Total Time: 30 minutes

Yield: Makes 2-3 cups

Authentic Chunky Roasted Salsa

Authentic Mexican chunky tomato salsa has roasted tomatillos, onions and garlic, along with heat from chiles de arbol. Use it on everything!


  • 6-10 tomatillos
  • 1 smallish onion (or ½ a larger onion), peeled
  • 3 cloves garlic, peeled
  • 4 dried chiles de arbol {original recipe recommends 10-15 chiles}
  • 3 ripe medium tomatoes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt (or more, to taste)
  • 2 tablespoons finely chopped fresh cilantro


  1. Prepare the tomatillos, onions and garlic: Remove husks from tomatillos and wash the tomatillos thoroughly with warm water (they might feel sticky). Cut onion into chunks
  2. Place tomatillos, onion chunks and whole garlic cloves on a dry baking sheet. Heat the oven broiler, and broil the vegetables, making sure you flip the tomatillos on all sides to roast the outside. You might need to use a tongs to flip the garlic cloves, as well. Watch broiling carefully; do not walk away or you might return to a burned pan of vegetables. It will take several minutes to broil the vegetables; the tomatillos will soften, collapse and lose some of their liquid. Remove pan from oven and set aside on a heat-proof surface.
  3. Prepare the chiles: Once you are finished broiling the vegetables, remove the stems of the chiles (Dorothy’s note: I cut them off with my kitchen shears). Heat a dry skillet on medium high and add the chiles, tossing and roasting until they turn brown; this will take a minute or 2. (The chiles will give off a fragrance and oils, so cover your nose and try not to cough.) You may adjust the amount of chiles for a medium to high heat, as you please. (Dorothy’s note: I used 4 for plenty of good heat; the original recipe calls for 10-15, which will make it quite hot.)
  4. Prepare the tomatoes: Cut the tomatoes into quarters.
  5. To use a blender: Put tomatillos, onion, garlic and chiles in blender and pulse a few times. Add tomatoes and cumin and whirl or pulse until it is chopped to a texture you like (perhaps 15-30 seconds). Some people like it chunky, some like it smoother. Pour the mixture into a serving dish and gently stir in the cumin, salt and chopped cilantro. The salsa may still be warm if you serve it immediately (this is fine!).
  6. Makes 2-3 cups.


Recipe source: John and Veronica Galanis’ heirloom recipe they call Roasted Tomatoes and Garlic con Chiles de Arbol.

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Authentic Mexican Chunky Roasted Salsa on

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This post was originally published July 7, 2016 and has been refreshed and republished today.

This post may contain affiliate/referral links. It is a way for this site to earn advertising fees (at no cost to you) by advertising or linking to certain products and/or services that I approve and prefer.

{ 31 comments… read them below or add one }

Amy Stafford July 10, 2016 at 6:29 pm

This is the way salsa should be made! YUM!


Dorothy Reinhold July 10, 2016 at 6:54 pm

Oh yeah, I am a believer!


Joanie @ ZagLeft July 10, 2016 at 1:47 pm

Dorothy, this salsa looks so fresh and delicious. How nice of your friend to share his family recipe and thank you for sharing it. Can’t wait to try it.


Angie | Big Bear's Wife July 10, 2016 at 7:15 am

I wish that I had a big bowl of this and some chips right now! My brother would love this too!!


Renee - Kudos Kitchen July 10, 2016 at 7:14 am

The additional flavor you get from roasting the ingredients first must be astounding. Of course, shockingly delicious is also another way to describe it. LOL This looks wonderfully tasty!


Dorothy Reinhold July 10, 2016 at 12:08 pm

The roasting really adds a LOT! And the cumin and cilantro undertone is also key.


Amanda | The Chunky Chef July 9, 2016 at 6:47 pm

Roasting the ingredients makes for a GREAT salsa! Definitely trying this one 🙂


Dorothy Reinhold July 9, 2016 at 9:35 pm

Oh yeahhhh, roasting gives deeper flavor to it, definitely! Hope you like it!


Krista July 9, 2016 at 9:37 am

This looks delicious! I am going to have to make it!


Sheena July 9, 2016 at 9:35 am

This totally looks like my kind of salsa! I’ll have to look into getting one of those saucemakers!


carrie @ frugal foodie mama July 9, 2016 at 8:35 am

I just love a good homemade salsa! This one looks and sounds absolutely delicious. 🙂


Patricia @ Grab a Plate July 8, 2016 at 7:20 pm

This looks so fresh and tasty! I loooove tomatillos! Can’t wait to give this a try – pinning 🙂


Cookin Canuck July 8, 2016 at 3:01 pm

What a wonderful gift to be given this recipe! Salsas with roasted tomatillos are absolutely my favorite – bookmarking this.


Dorothy Reinhold July 8, 2016 at 4:36 pm

I really do feel like it is a stupendous gift!


Marlynn @ UrbanBlissLife July 8, 2016 at 12:15 pm

I love salsa on my eggs and just had that yesterday! This salsa looks fabulous.


Dorothy Reinhold July 8, 2016 at 12:56 pm

Salsa really dressed up plain eggs nicely!


Jeanne @JollyTomato July 8, 2016 at 10:56 am

This is a must-make recipe – and in fact, we just got some chiles de arbol, so we are all set! The only drawback is that salsa would last probably no more than three minutes at our house with our salsa lovers. We’ll have to make at least a gallon!


Dorothy Reinhold July 8, 2016 at 11:33 am

You are right. It isn’t going to last long! It’s a seriously tasty recipe. You can amp the heat up or down, as you like.


Amanda @ Cookie Named Desire July 8, 2016 at 10:22 am

This salsa is all I want this summer!


Dorothy Reinhold July 8, 2016 at 11:33 am

I spooned it over a store-bought tamale last night. I had it on my quesadillas. I intend to put it on steak this weekend. It goes on EVERYTHING!


SallyBR July 8, 2016 at 8:09 am

Oh, my…. that is one good looking salsa! The gadget is interesting, but if I bring one more gadget home my beloved husband will have a fit. Seriously. But I love the recipe, tomatillos rule!


Dorothy Reinhold July 8, 2016 at 10:14 am

Tomatillos DO rule!


eat good 4 life July 8, 2016 at 5:42 am

Nothing beats homemade salsa. So much better than store bought!!


Dorothy Reinhold July 8, 2016 at 7:28 am

Eat Good,
It is shockingly how much better it is!


Kristen Chidsey July 8, 2016 at 4:44 am

I used to make fresh salsa with my mom and aunt every summer–can’t wait to try this!


Kimberly @ The Daring Gourmet July 7, 2016 at 9:36 pm

That salsa looks absolutely perfect, like the best stuff you find in the best Mexican restaurants!


Dorothy Reinhold July 8, 2016 at 7:28 am

Thanks! It does rank right up there with the best salsa I’ve ever had at great Mexican places.


Meg @ With Salt and Wit July 7, 2016 at 7:10 pm

I love trying new salsa recipes! I can’t wait to try this one!


Sheila @ Life, Love, and Good Food July 7, 2016 at 5:49 pm

So authentic! Sounds delicious – I love tomatillos in salsa!


Kacey @ The Cookie Writer July 7, 2016 at 4:13 pm

We love salsa on our eggs! Never realized that was the norm, but hey, I am now even more excited to whip up a batch!


Dorothy Reinhold July 7, 2016 at 5:41 pm

Yep, it IS the norm! Now you have to figure out something else so you can be an outlier. 🙂


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