Grilled Tomatillo Salsa

Posted July 1, 2012 by TiAn
Recipe adapted from Everyday Food, April 2012.



  • 1 1/2 pounds tomatillos
  • 1 medium white onion {halved}
  • 3 jalepenos
  • 3 clove garlic
  • 3 tablespoons fresh lime juice
  • coarse salt and ground pepper
  • 1/4 cup chopped cilantro
  • 8 ounce jar of chopped green chilies


  1. Heat your grill at medium heat. Place the tomatillos, onion, jalapenos, and garlic in a single layer on a rimmed grill tray {or try to line them on the grill in a way that they won’t fall through}.
  2. Check and rotate the grill tray often and flip the vegetables frequently.  Grill until the vegetables are blistered and slightly softened, about 10 to 15 minutes {garlic may need to be removed earlier if it is browning too quickly}.
  3. Remove the garlic skins and any charred vegetable bits and pulse with the vegetables in a food processor until coarsely pureed.   Add the lime juice, green chilies, cilantro, and season with salt and pepper.  Pulse again to combine.
  4. Transfer salsa to a bowl and enjoy!  {Refrigerate, up to 3 days, or freeze, up to 3 months.}

If you prefer less heat, use fewer jalapenos or just remove the insides.


  • Ryan

    Sounds awesome! Do I have some competition for my crown at next years salsa contest? ;) Ill definitely have to try this one out! – Ryan

  • Ha! I highly doubt you’ll have any competition since I clearly have no confidence in my salsa abilities. I was shocked at how much people liked this! :)