Roasted Grilled Tomatillo Salsa Recipe

Name: Roasted Grilled Tomatillo Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatillo, whole with husk on; 2 jalapenos; 2 onions, cut each into 8 wedges, keeping the stem in tact so they hold together on the grill (medium); 1 bunch cilantro, washed and chop roughly; 1 teaspoon cumin; 1 lemon, juice of; 4 tablespoons rice vinegar or 4 tablespoons red wine vinegar or 4 tablespoons white vinegar; 1 teaspoon sea salt (or to taste); 1 teaspoon fresh ground pepper (or to taste); ½ teaspoon agave syrup (optional); 3 roma tomatoes, roughly chopped into large pieces; 3 garlic cloves, peeled and minced

Servings: persons

1 lb tomatillo, whole with husk on
2 jalapenos
2 onions, cut each into 8 wedges, keeping the stem in tact so they hold together on the grill (medium)
1 bunch cilantro, washed and chop roughly
1 teaspoon cumin
1 lemon, juice of
4 tablespoons rice vinegar or 4 tablespoons red wine vinegar or 4 tablespoons white vinegar
1 teaspoon sea salt (or to taste)
1 teaspoon fresh ground pepper (or to taste)
½ teaspoon agave syrup (optional)
3 roma tomatoes, roughly chopped into large pieces
3 garlic cloves, peeled and minced

1
Heat up grill on medium high, put tomatillos with husk, jalapenos, and onion wedges grilled until cooked through.
2
Turning once, about 8-10 minutes total.
3
Remove grilled vegetables and let cool.
4
Peel husk from tomatillos, saving the juice.
5
Roughly chopped grilled onions and jalapenos (note, if you don't want it hot, remove seeds and membranes and discard).
6
Put all ingredients into blender.
7
Pulsed until mixed and roughly chopped, but not puree.
8
Put in plastic tubs and serve with whatever you want.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb tomatillo, whole with husk on, 2 jalapenos, 2 onions, cut each into 8 wedges, keeping the stem in tact so they hold together on the grill (medium), 1 bunch cilantro, washed and chop roughly, and more.

Yes, Roasted Grilled Tomatillo Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Grilled Tomatillo Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions