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.

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