Grilled Tomatillo Salsa Verde
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!
Servings: 3 cups
Equipment
- Blender
Ingredients
- 8 garlic cloves peeled and smashed
- 1 tablespoon oil canola, grapeseed, or avocado
- 11-12 tomatillos husked and rinsed
- 1 medium yellow onion quartered
- 2 jalapeños
- ½ bunch of cilantro leaves
- Juice of 1 lime
- 1 teaspoon salt plus more to taste
Instructions
- Prepare for grilling: Preheat the grill or smoker with your choice of wood pellets.
- Grill the vegetables: Place the garlic cloves in the middle of a piece of aluminum foil. Wrap the edges in to form a small boat. Drizzle the garlic with the oil. Place on a wire cooling rack or in a shallow grill basket.
- Add the tomatillos, onion, and jalapeños to the wire cooling rack with the garlic boat. Cook until the vegetables are charred, then flip and continue cooking until you get a nice char on both sides.
- Make the salsa: Add all of the roasted vegetables to a high-speed blender or food processor. You can remove the seeds of the jalapeno if you desire less heat before adding it to the blender. Pour in the leftover oil from the garlic.
- Add the cilantro, lime juice, and salt. Pulse until well combined and your desired consistency is reached. Leave chunks if you like it chunky or blend it completely smooth if you prefer. Taste and adjust the salt if needed.