Menu Enter a recipe name, ingredient, keyword...

Grilled Tomatillo Salsa


Grilled Tomatillo Salsa

My good friend, Eric G, shared this recipe with me when he grilled chicken breast and vegatables and served them topped with this amazing salsa in a tortilla... (I did modify it a little by adding white pepper and 2 TBSP of light brown sugar) Try it with habnero or another chile instead of the jalepeno for a different taste!

Google Ads
Rate this recipe 5/5 (1 Votes)


  • 1 med yellow onion cut into 1/2 slices
  • Extra Virgin Olive Oil
  • 10 tomatillos about 1/2 lb total husked and rinsed
  • 1 small Jalapeno chile pepper
  • 1/4 cup lightly packed cilantro leaves and stems
  • 1 med garlic clove
  • 2 TBSP tsp light brown sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp white pepper


Servings 8
Preparation time 15mins
Cooking time 35mins


Step 1

Prepare a two zone fire for high heat.

Lightly brush the onion slices on both sides with oil. Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeno over direct high heat with the lid closed as much as possible, until lightly charred, 6 to 8 minutes, turning once or twice and swapping their positions as needed for even cooking. Be sure the tomatillos are completely soft as your remove them from the grill. Combine the onion slices, tomatillos, and jalapeno in a food processor along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings. Pour the salsa into a serving bowl.

TIP: Roast the Tomatillos whole and be careful because they will explode on the grill if you are not watching them. This is not a set fire and walk off grilling process

TIP2: Control the level of heat. If you want a less spicy version take out some of the seed and inner membrane if you want it less spicy, keep it in for spicier!


You'll also love

Review this recipe

Avocado & Roasted Tomatillo Salsa Guacamole with Roasted Tomatillos & Chipotle Peppers