Grilled Tomatillo Recipes

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The rich, earthy flavor of roasted tomatillo salsa, also known as green salsa or salsa verde, comes from grilling fresh tomatillos, onions, garlic, and jalapenos until they are charred and soft.

In this straightforward salsa recipe, the vegetables are roasted and caramelized to bring out their natural sugars and produce an amazing depth of flavor.

This homemade fresh green salsa can be made spicy by leaving in the jalapeo seeds and can be made with or without cilantro, depending on your preferences.

In addition to being a fantastic topping for chicken enchiladas, chicken tacos, nachos, and carnitas, tomatillo salsa also makes a fantastic appetizer dip.

I couldn’t help but buy a bag of tomatillos, or Mexican husk tomatoes, when we recently visited Nashville, and I couldn’t wait to get home and make Roasted Tomatillo Salsa.

You’ve probably heard the expression “You say to-may-to, I say to-mah-to,” but thanks to my daughter, I was gently informed there is only one correct way to pronounce “tomatillo”: to-ma-tee-yo! Kids!

I grill tomatillo halves until they’re completely soft, then pulse them together with some garlic, chiles, cilantro, and water. After adding in chopped onion, I adjust the seasoning with sugar and salt, and so quickly a beautiful and fresh salsa with a complex mix of tart, sweet, and spicy is ready to go.
  1. Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.
  2. Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor.

Roasted Tomatillo and Chipotle Salsa

Grilled Tomatillo Salsa 🔗

Here’s a refreshing twist on the usual tomato-based salsa: a savory blend of grilled tomatillos, onion and pepper. Grilling the vegetables gives the salsa a smoky undertone.

Ingredients:

  • 1 pound (about 14) tomatillos
  • 1/2 small jalapeño
  • 1 small yellow onion, cut in half
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh cilantro, coarsely chopped

Instruction:

  1. Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.
  2. Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor. Add the lime juice, salt, sugar, cumin, and cilantro. Pulse the mixture until salsa is formed, about 8 pulses. Serve with warm tortilla chips.

FAQ

Do you peel tomatillos before grilling?

The husks are inedible, so removal is necessary; you should leave the actual green skin of the fruit intact. When you’re ready to use the tomatillos, just peel the husk away using your fingers.

What’s the best way to cook a tomatillo?

To grill tomatillos, all you need to do is husk them and place them on a hot grill until they are just starting to char.

How do you get the bitterness out of tomatillos?

By concentrating their flavors and bringing out their natural sugars, roasting the tomatillos reduces their bitterness and acidity, giving you a rich, complex, slightly smoky-tasting salsa. Roasting only takes 5-7 minutes!

Is it better to roast or boil tomatillos?

The tomatillos can be prepared in three different ways: by boiling, roasting in the oven, or browning on the stovetop. Roasting in the oven or browning on the stovetop will result in more flavor, but all three methods work.

What goes well with tomatillos?

In spite of the fact that tomatillos play the lead in salsa verde, these green beauties can be used in a variety of dishes, including salads, hot dogs, pork, and even eggs, to add a little acidity and sweetness.

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