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!

Grilled Tomatillo Salsa

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  • Prep Time


  • Total Time


  • Servings



  • 1

    med yellow onion cut into ½ slices

  • Extra Virgin Olive Oil

  • 10

    tomatillos about ½ lb total husked and rinsed

  • 1

    small Jalapeno chile pepper

  • ¼

    cup lightly packed cilantro leaves and stems

  • 1

    med garlic clove

  • 2

    TBSP tsp light brown sugar

  • ½

    tsp kosher salt

  • ½

    tsp white pepper


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!


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