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Grilled Tomatillo Salsa

Colin Clark

Yield: Yields 1-1/2 cups

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it’s time to eat.


  • 10 medium tomatillos, husked and washed
  • 1/2 cup chopped white onion
  • 1/4 cup fresh lime juice
  • 1 medim clove garlic, crushed
  • 1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  • Kosher salt
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped scallions

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 30
  • Fat Calories (kcal): 5
  • Fat (g): .5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 140
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 1


  • Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.
  • In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.
  • Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.


Rate or Review

Reviews (2 reviews)

  • user-2645865 | 04/04/2014

    Love this - super easy and has a delicious lime-y flavor. It's my boyfriend's favorite :) Sometimes I'll add a dash or two of cumin. Delish!!!

  • highheat | 08/22/2012

    Fussy eaters loved the sweet/sour taste. Tomatillo has a very interesting taste after it is barbequed which you will recognize if you eat in Mexican restaurants..

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