Grilled-Tomatillo Salsa Verde


Lightly charring the vegetables before pureeing them gives this salsa verde an alluring smokiness; fresh cilantro and tart lime juice added at the end make all the flavors pop. More Salsa Recipes

Grilled-Tomatillo Salsa Verde
Photo: © Helene Dujardin
Total Time:
25 mins
2 cups


  • 1 pound tomatillos, husked and halved

  • 2 jalapeños, halved and seeded

  • 1 small onion, sliced 1/2 inch thick

  • 2 garlic cloves, unpeeled

  • 1/4 cup vegetable oil

  • 1/4 cup cilantro leaves

  • 2 tablespoons fresh lime juice

  • Salt and freshly ground pepper


  1. Preheat a grill pan. In a bowl, toss the tomatillos, jalapeños, onion and garlic with 2 tablespoons of the oil. Grill over high heat, turning occasionally, until the vegetables are slightly softened and charred in spots, 5 minutes. Let cool slightly, then transfer to a food processor. Pulse until coarsely chopped. Add the cilantro, lime juice and the remaining 2 tablespoons of oil and pulse until chunky. Season with salt and pepper and serve warm or at room temperature.

Make Ahead

The salsa can be refrigerated for up to 3 days.

Serve With

Fish, shellfish, chicken, steak.

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