Homemade Tomatillo and Tomato Salsa

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    Give the classic salsa a twist with this easy and flavorful homemade tomatillo and tomato salsa! It's ridiculously easy to make and will be the new star on your table!

    My doctor emailed me yesterday to tell me the results of my blood test last week and apparently my vitamin D level is “severely low” so she sent a prescription to the pharmacy. I’m assuming she sent vitamin D supplements? And in that case, I feel like I can just buy a big vitamin D supplement jar at Costco?

    Probably going to have to check into that but that makes me sad about our generation and having low vitamin D. We’re mostly all desk job folks so of course our vitamin D levels are going to be low! I mean, I know I can get it from eating foods with high vitamin D levels but I also think to cure my vitamin D level shortage is to go on a long beach holiday for 3 months.

    Give the classic salsa a twist with this easy and flavorful homemade tomatillo and tomato salsa! It's ridiculously easy to make and will be the new star on your table!

    Now this homemade tomatillo and tomato salsa is basically like having a party in the sun. Whenever I make salsas or any kind of dips for that matter, I just think of having a pool party or a picnic. It’s the ultimate snack and goes great with everything else you have on the table.

    I switched up the classic salsa by adding tomatillos in this. I love cooking with tomatillos and it’s actually something I feel like I should do more. They’re such an underrated vegetable and should totally be utilized more in dishes. Case in point: my homemade salsa verde is one of our favs!

    This homemade tomatillo and tomato salsa is ridiculously easy to make; you literally throw everything in the food processor, turn it on, and it’s done! Grab some tortilla chips, beers, and get ready to snack!

    4 from 1 vote

    Homemade Tomatillo and Tomato Salsa

    Give the classic salsa a twist with this easy and flavorful homemade tomatillo and tomato salsa! 
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 6 -8
    Calories: 46kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 8 tomatillos, removed from husks, washed, and halved
    • 2: 15 ounce cans diced tomatoes
    • Juice of one lime
    • Handful of parsley leaves, or cilantro if you prefer
    • Salt and pepper, to taste


    • Preheat oven to 400 degrees Fahrenheit.
    • Put tomatillo halves onto a baking sheet and drizzle with olive oil and season with salt.
    • Roast in the oven for 15 minutes, or until tomatillos are softened and blistered. Let cool for 10 minutes.
    • Place the roasted tomatillos, diced tomatoes, lime juice, parsley leaves, salt and pepper into the bowl of a food processor and carefully pulse until you get the desired consistency of salsa that you like.
    • Dump into a bowl and serve with tortilla chips!


    Nutrition Facts
    Homemade Tomatillo and Tomato Salsa
    Amount Per Serving (1 serving)
    Calories 46
    % Daily Value*
    Carbohydrates 9g3%
    Fiber 3g12%
    Sugar 4g4%
    Protein 1g2%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate. 


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    Recipe Rating


  • Jenny Flake says:

    What a great looking salsa Julie! Mmm!

  • Kevin @ Closet Cooking says:

    Homemade salsa is the best!

  • Heather Christo says:

    My Vitamin D is rock bottom, I have to take crazy amounts of the supplement. It’s also where we live- I don’t think of DC as super sunny outside of Summer? God knows Seattle isn’t. This salsa looks like I could eat the whole bowl!

    • Julie says:

      Yeah so I just read what she gave me. I have to take a 5000mg supplement once a week. 5000mg!!! Geeeeez! Haha…and yeah, DC to me is like 50/50 so a good balance but I’m RARELY outside since I have a desk job and am in the kitchen allll the time! #struggle

      • Mildred says:

        I have to take 5000 every day

  • dixya | food, pleasure, and health says:

    i have been demanding to have my desk moved somewhere outside, preferably by the beach for a long time to not have vitamin D. it hasnt happened yet and i know im low too :(

    • Julie says:

      Haha, that would be the perfect spot for a desk!

  • Meagan says:

    Hi Julie,

    I am a registered dietitian (also in DC) and Vit D deficiency is VERY common! If you are below 20, we recommend a 1x per week prescription dose (50,000IU) for 12-16 weeks. After you have had this rechecked you should take an over the counter of 1,000-2,000IU per day to maintain your stores. I hope this is helpful and love your site/book!

    • Julie says:

      Hi Meagan, thanks for taking the time to explain! That’s exactly what the prescription is for. She said once a week and it’s the 50,000IU. Crazy how much it is but I guess when I’m deficient, I need it :) thanks again!

  • Karen says:

    I take 10,000 IU of Vitamin D a day and I’m fine. It’s almost impossible to overdose on Vitamin D. Btw, I also take Magnesium and Fish oil and I’ve never felt better. Salsa looks yummy!

    • Julie says:

      Well that’s good to know you can’t overdose on it, haha! I was getting slightly worried. Thank you!!

  • naomi says:

    I would smother this on everything. I love full flavored salsas like this.

  • Judy D. says:

    I faithfully try and lay out in my backyard for 20 mins. each day to get some sun. (This was a suggestion by my doctor.) I think Vitamin D deficiency is quite common..

    Regarding the salsa, did you not add any chilies on purpose? I usually like some ‘heat’ in my salsa..

    • Julie says:

      Yeah, I think I heard it is definitely quite common! And regarding the salsa, yes, I didn’t add any chilies on purpose. If you want some heat, feel free to add your favorites or use some cayenne powder!

  • Gaby Dalkin says:

    I could definitely eat this whole bowl in one sitting. Pass the chips!

  • Margaret Macer says:

    I have truly loved reading everyones comments. You all sound so lovely and caring.. Julie, I shall definitely make your salsa, it sounds so yummy !!! I shall ‘spice’ it up a little more (spices are good for weight control !) I too take Vit D, Magnesium and Fish Oils and Spirulina. I live in the UK

    • Julie says:

      Aw thank you, Margaret!

  • Laura says:

    Could I add fresh tomatoes instead of canned tomatoes? If so, how much would you recommend?

    • Julie says:

      Yes, definitely! I would say about 3 1/2 – 4 cups of freshly diced tomatoes.

  • Lori Dominguez says:

    Can this recipe be canned

    • Julie says:

      Yes, I believe it can be.

  • Elanore Semin says:

    This was great! I added some red onion and serrano pepper, which gave it a nice spice.

  • Moena says:

    Can you can (preserve) this homemade tomatillo & tomato salsa?

    • Julie says:

      I don’t have much experience with canning so I would use your best judgement on this.

  • Steve Rogers says:

    Sorry to say this recipe disappointed me. It tastes plain and very bland. Not spicy in the slightest. The canned tomatoes are overpowering. Definitely need jalapeños, garlic, and onions.

    • Julie says:

      Thanks for the feedback! This was definitely a mild salsa; I didn’t claim it as spicy! If you ever make it again and want to make it to your own tastes, feel free to add in all those delicious you ingredients you mentioned. I bet it’d be delicious!

  • Paul A House says:

    I ask for Tomato and Tomatillo Salsa canning recipe and this what i got…Very disappointed in this site

    • Julie Wampler says:

      It’s not my fault Google gave you the wrong results. You can’t blame my site for not having the recipe you want. 🙄

  • Bryan says:

    I used fresh tomato’s and onion from my garden was excellent.

  • Victoria M Flavin says:

    I made the recipe with fresh tomatoes and added some hot peppers and onions and garlic. It tastes pretty good but I like it a little more chunky. I guess I will do a little less on the food processor.

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