Grilled Tomatillo Salsa Verde

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Grilled tomatillo salsa verde is made with tomatillos, jalapeños, onions, and garlic grilled over an open flame. The tender grilled vegetables are combined with fresh lime juice and cilantro for a bright and flavorful addition to any Mexican or Tex-Mex meal! 

Cooking veggies on the grill is super easy and results in the best flavor. You can grill them on the grate of your pellet smoker. The open flame creates a nice char, adding a smoked flavor to the salsa. So fire up your grill, grab a margarita, and dig into this mouthwatering salsa verde. 

Homemade salsa verde is so much better than what you can buy at the store. Nothing beats the fresh salsa flavor. The flavor is bright, crisp, and delicious. It tastes just like what you can find at an authentic Mexican restaurant and is the perfect addition to Cinco de Mayo, 4th of July, or any dinner. 

Serve the salsa with tortilla chips or use it on chicken enchiladas, tacos, leftover turkey enchiladas, burrito bowls, and more!

Why You’ll Love Grilled Tomatillo Salsa Verde

Grilling the vegetables over an open flame adds robust flavor with a hint of smokiness. While fresh tomatillos are acidic, grilling or roasting brings out their natural sweetness. Grilling jalapeños also helps to cut the heat. 

Using a grill or smoker is the best way to get the sweet smoky flavor that you’ll love. After grilling the vegetables, everything comes together in just 5 minutes. 

The flavor of green salsa tastes like a medium smoky salsa. It’s mellow but packed with flavor. With this recipe you can easily adjust the spiciness to fit your taste. 

What Are Tomatillos?

Tomatillos are the star ingredient for this recipe. If you’ve never cooked with tomatillos, I’m sure that you have eaten them before. Tomatillos are the main ingredient in traditional salsa verde.

Tomatillos are a small, green, and round fruit that looks like a small tomato. They are not the same as green tomatoes, which are simply an unripe version of a regular tomato. Unlike tomatoes, tomatillos are covered in a husk that must be removed before use. The husk protects the fruit and allows you to store them in the fridge for a while.

Although they are not the same as tomatoes, they are part of the nightshade family and can be used in any way that you use tomatoes. They are about the size of limes and are native to Mexico. 

Tomatillos are slightly more acidic and less sweet than tomatoes which makes them the perfect ingredient for salsa. If you want to add a slightly more tart or acidic flavor to meals, you can slice them and serve the raw tomatillos over salads, burrito bowls, and more. 

Cooking tomatillos is where the magic happens. Grilling, stewing, or smoking tomatillos results in a milder flavor. The cooking process tones down the acidity and tartness to create incredible results. 

Salsa Verde Ingredients

• Tomatillos: You can generally find them at your local grocery store with the husks still intact. Choose tomatillos that have a dry husk that has no signs of tearing. They should be firm but not rock-hard. If they are too squishy, it means that they are overripe. Choose tomatillos that are similar in size so they roast evenly. 
• Onion: Yellow or white onions are the best choice, but you can use whatever kind you have available. Even a red onion will work. 
• Jalapeño Pepper: Roasting the jalapenos adds a subtle kick of heat, but you can remove the seeds before making the salsa. Other chile peppers, like serrano peppers, are also a good substitute, but they will make the salsa spicier. 
• Garlic: Use fresh garlic cloves. Roasting them adds a robust taste to the salsa. 
• Cilantro: Fresh cilantro is a must for salsa verde. If you’re not a fan of cilantro, you can omit it and the salsa will still taste great. 
• Limes: Fresh lime juice is a classic ingredient in salsa. Adjust to taste, if desired.
• Oil: I add a small amount of oil to grill the garlic. Choose an oil that has a high smoke point, like canola, grapeseed, or avocado oil. 
• Salt: Helps bring out the flavor of the other ingredients. You can adjust to taste. 

How to Prepare Tomatillos

This juicy little fruit is easy to prepare. You will want to remove the husks on the tomatillos before grilling to help create that nice charred texture.

Simply remove the papery husks by hand by gently peeling them off the fruit. They should come off easily, but you will have a sticky residue left on the tomatillos. 

Wash the tomatillos with water until the sticky stuff is completely removed. Dry them with a clean towel before using. 

Grilling the Vegetables

To add the smoky flavor to salsa verde, you must first grill all of the vegetables. I keep all of the vegetables whole except for the onion which is quartered. You will also want to peel and smash the garlic to help release the flavor. 

Place the garlic on a piece of aluminum foil and fold in the edges to make a boat. This creates a mini baking pan for the garlic so it doesn’t fall through the grill grate. 

Then place all of the vegetables and the garlic boat on a baking rack or grilling basket placed directly on the grate. Grill the vegetables until they develop color and are charred.

If you cook the vegetables longer or develop a darker char, then the vegetables will be softer and have a more mild flavor.

How to Make Grilled Salsa Verde

Once you grill the veggies, let them cool for a minute or two. Then transfer everything to a high speed blender or food processor. Add the cilantro, lime juice, and salt. 

Pulse the blender or food processor until you reach your desired consistency. You want to pulse instead of puree to ensure you achieve the right consistency for your taste. If you like chunky salsa, just pulse until you have big chunks of tomatillo. If you prefer a smooth salsa, continue to pulse until it’s completely smooth.

Taste and adjust your seasoning if desired – add more lime juice or salt. 

Let the salsa cool completely. The longer the salsa sits, the more the flavors will meld. 

Recipe Tips and Variations

• Clean the tomatillos: Peel and wash the tomatillos really well as they can be sticky. Don’t skip this step!
• Cook until charred: Cook the vegetables until you get a nice char on both sides. This will ensure that they are tender and juicy with a bit of smokiness. 
• Adjust the heat: When you make green salsa at home, you can easily adjust the heat and spiciness level. For low heat, remove the seeds from the jalapenos after roasting. If you like medium to hot heat, just toss the jalapenos with seeds into the food processor. If you want it really spicy, use a hotter pepper, like a serrano pepper. 
• Taste and adjust the seasoning: After you pulse the ingredients together, make sure to taste and adjust the seasonings, if needed. You can adjust the lime juice or salt.
• Be sure to grill the tomatillos enough: For the best tomatillo salsa, the tomatillos need to be fairly browned and soft. You definitely don’t want a bright neon green salsa when you’re done blending, because the flavor will be much too acidic.

Storage Instructions and Make Ahead

Transfer salsa verde to an airtight container or jar and store in the fridge for up to 4 days. Or you can transfer to freezer-safe containers and freeze for up to 2 months. Thaw in the fridge before serving.

Serve the grilled tomatillo salsa verde anytime. It tastes amazing on its own or served with tacos, enchiladas, and more. 

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