Homemade Tomatillo and Tomato Salsa


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!

Homemade Tomatillo and Tomato Salsa
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Give the classic salsa a twist with this easy and flavorful homemade tomatillo and tomato salsa! 

Servings: 6 -8
  • 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
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Put tomatillo halves onto a baking sheet and drizzle with olive oil and season with salt.
  3. Roast in the oven for 15 minutes, or until tomatillos are softened and blistered. Let cool for 10 minutes.
  4. 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.
  5. Dump into a bowl and serve with tortilla chips!



Posted on April 28, 2016

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  1. 04/28/2016 at 8:39 am

    What a great looking salsa Julie! Mmm!

  2. 04/28/2016 at 9:30 am

    Homemade salsa is the best!

  3. 04/28/2016 at 10:56 am

    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
      04/28/2016 at 11:18 am

      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
        04/30/2016 at 12:02 pm

        I have to take 5000 every day

  4. 04/28/2016 at 12:01 pm

    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
      04/29/2016 at 7:23 am

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

  5. Meagan
    04/28/2016 at 4:23 pm

    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
      04/29/2016 at 7:25 am

      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!

  6. 04/28/2016 at 6:21 pm

    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
      04/29/2016 at 7:25 am

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

  7. 04/29/2016 at 1:19 am

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

  8. Judy D.
    04/29/2016 at 11:48 am

    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
      04/30/2016 at 8:01 am

      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!

  9. 04/29/2016 at 1:22 pm

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

  10. Margaret Macer
    05/01/2016 at 8:32 am

    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
      05/02/2016 at 7:54 am

      Aw thank you, Margaret!

  11. Laura
    05/03/2016 at 3:44 pm

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

    • Julie
      05/04/2016 at 7:23 am

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

  12. Lori Dominguez
    08/01/2016 at 12:09 am

    Can this recipe be canned

    • Julie
      08/01/2016 at 7:36 am

      Yes, I believe it can be.

  13. Elanore Semin
    07/18/2017 at 3:29 pm

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

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