Grilled Salsa Verde

This one recipe has altered my garden plan for next year.  It’s. That. Good. Salsa verde is my new obsession, and tomatillos are really easy to grow!


Tomatillos used to be one of those veggies that I’d never tried and didn’t know what to do with.  But that changed this spring with the production of Pumpkin Seed Chili Sauce.  And then I recently received some excess tomatillos from a family member’s garden. 


Tomatillos are usually used in green sauces.  Not being one to break with tradition (give me a break, I am still learning how tomatillos behave), I started looking for salsa verde recipes.  In the end, I didn’t use a recipe, but I did glean from my research that tomatillos needed to be cooked to soften up – no fresh salsa with these guys.  Cue grill.


Yup.  That’s right.  We’re starting to tread into non-traditional waters.  Grilled Salsa Verde!  The basic goal here is to char the outside of the tomatillos, and get them cooked enough on the inside to soften them up.  You can also use your broiler for this.  Keep an eye on them.  Flip if necessary.


Let them cool, then give them a good pulse in the food processor.


Add massive amounts of flavor by throwing in a serrano, some onion, and cilantro.  Lime juice and a bit of zest complete the palate.


Pulse in the food processor to desired consistency. 


Taste test!  Try a bite.  Panic because it’s super spicy and you’re taking it to a cookout with people who aren’t big fans of super spicy.  Run to the local market and get more tomatillos.  Repeat steps 1 and 2.  Is that just me?  That’s just me…I’m sure you had much better foresight than I did.


Serve it up at an outdoor gathering.  Brag about your dish’s locally sourced produce.  Sit around the campfire and drink beer until the mosquitoes become unbearable.  Be thankful for wonderful friends.

Grilled Salsa Verde

Grilled Salsa Verde

Grilled tomatillos add a smoky roasted flavor to this simple salsa verde recipe.


  • 1 lb tomatillos, husk-free and washed (roughly 2 - 3 cups)
  • 1 serrano pepper
  • 1 medium-sized onion
  • A handful of cilantro
  • Juice + zest from one lime
  • salt and pepper


  1. Put all the tomatillos on a skewer for easy grilling. Turn your grill up high and grill until just barely charred. Turn them over as needed. Broiler alternative: slice each tomatillo in half and put on a cookie sheet, skin side up. Broil until they start to char
  2. Let the tomatillos cool, then pulse in a food processor.
  3. Add in the onion, serrano, cilantro, lime, salt and pepper. Pulse to desired consistency
  4. Refrigerate for at least 24 hours before serving to let the flavors marry. Or don't, I'm not your mom.


2 comments to Grilled Salsa Verde

  • Caleb  says:

    My friend Javi’s recipe:

    A bunch of jalapenos, a lot of tomatillos. Roast it all on the grill. Blend. Salt to taste.

    We made some last summer that was 1 part jalapeno, 3 parts tomatillo. It turned out quite spicy, but very good. It doesn’t overwhelm me to eat it. I think salsa verde is underrated in most places. So, while I hate harvesting from 200 tomatillo plants, I continue to grow them with joy. I just think about the many gallons of delicious salsa that will result from my work.

    Thanks for the post!

    • Darcy  says:

      That sounds really great too! Yeah, it sounds easier to make small batches…until it’s mid-winter and you have a whole shelf full of green goodness 🙂

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