How long does it take to make Chunky Charred Salsa?

About 27 minutes in total: 15 minutes of prep and 12 minutes of cooking.

How many servings does this Chunky Charred Salsa recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Chunky Charred Salsa recipe come from?

It was shared by therangosss on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Chunky Charred Salsa – 27-Minute Recipe

Name: Chunky Charred Salsa – 27-Minute Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 tomatoes; green tomatoes; 6 tomatillos; 0.25 white onion; 3 garlic; 3 fresh peppers; 2 dry chilis; 1 tsp olive oil; 1 tsp salt; 1 tbsp caldo de pollo; 1 red onion; 0.5 cilantro; 4 green onions; 2 lime; to taste pepper; a pinch pinch of salt; lime wedges; tortilla chips

A vibrant, chunky salsa that balances smoky char with fresh herbs and a zesty lime kick. The combination of tomatoes, tomatillos, and a mix of fresh and dried peppers gives it a bold, spicy flavor that’s perfect for a family gathering or a casual snack.

Recipe by therangosss· Structured by ReelsMeals

From: TikTok(view original)

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Prep Time

15 min

Cook Time

12 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

27 min estimated total time for 4 servings.

Explore related saves

Dinner Mexican Spicy Family-friendly

Ingredients

6 tomatoes
green tomatoes
6 tomatillos
0.25 white onion
3 garlic
3 fresh peppers
2 dry chilis
1 tsp olive oil
1 tsp salt
1 tbsp caldo de pollo
1 red onion
0.5 cilantro
4 green onions
2 lime
to taste pepper
a pinch pinch of salt

Lime wedges

lime wedges

Tortilla chips

tortilla chips

Instructions

1
Heat a medium skillet over medium-high heat until very hot.
2
Add the tomatoes, green tomatoes, tomatillos, quarter of a white onion, garlic cloves, fresh peppers, and dry chilis to the skillet.
3
Char the vegetables, stirring constantly, until they are darkened and slightly blackened on all sides; this should take about 10 minutes.
4
If you prefer a milder salsa, use only one pepper instead of the three listed.
5
Transfer the charred mixture to a blender or food processor.
6
Add olive oil, salt, pepper, and one tablespoon of caldo de pollo to the blender.
7
Pulse the mixture until it reaches a chunky consistency; do not blend it into a puree.
8
Add the raw ingredients: chopped red onion, chopped cilantro, chopped green onions, and lime juice.
9
Stir the salsa well and taste; if needed, add a pinch of salt to adjust flavor.
10
Taste the salsa to check seasoning.
11
Serve immediately with tortilla chips and lime wedges, or store in the refrigerator for up to 3 days.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Preheat the skillet fully

Heat the skillet over medium‑high until it is very hot before adding any vegetables.

Stir constantly while charing

Keep the vegetables moving as they char.

Pulse only to a chunky texture

Blend the charred mixture just until chunky; avoid processing into a puree.

Add fresh ingredients after blending

Stir in the chopped red onion, cilantro, green onions, and lime juice after the salsa is pulsed.

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