Looking for a bold, flavorful salsa verde that’s easy to make and full of smoky depth? This grilled salsa verde recipe brings out the best in fresh tomatillos, jalapeños, onions, and garlic by charring them first—either on a grill, grill pan, or under the broiler. The result is a vibrant, tangy Mexican green salsa that’s perfect on everything from breakfast eggs and tacos to roasted vegetables and tortilla chips.
Whether you’re planning a taco night or just want to upgrade your condiment game, this easy tomatillo salsa verde is a go-to favorite. It’s quick, customizable, and keeps well in the fridge—ideal for meal prep or entertaining.
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Smoky Grilled Salsa Verde (Mexican Green Sauce)
This traditional salsa verde recipe gets its signature bright, tangy flavor from fresh tomatillos, jalapeños, and onions—but what sets it apart is a quick char on the grill. Grilling the vegetables adds a smoky depth that elevates this classic Mexican green salsa, bringing out the natural sweetness of the ingredients. Once blended, it’s a bold, versatile sauce perfect for spooning over eggs, drizzling on roasted vegetables or grilled meats, or serving as a zesty dip for tortilla chips. Whether you’re prepping for taco night or upgrading your brunch game, this grilled tomatillo salsa is a keeper.
- Yield: about 2.5 cups/600 ml
Ingredients
2 Tbsp extra-virgin olive oil
1 lb [455 g] tomatillos
4 cloves of garlic with their paper on
2 small [each about 150 g] white or yellow onions,
1 to 2 green chillies such as jalapeno or serrano
1/2 cup [about 100 g] packed fresh cilantro leaves and stems
1/4 cup [60 ml] fresh lime juice
Instructions
- Clean the grates of a grill and brush the grill with a little extra-virgin olive oil. Set the heat to medium-high.
- Dehusk and rinse the tomatillos, pat them dry with a clean kitchen towel, and place them in a large bowl.
- Add garlic with their paper on, the onions, and the jalapeños, drizzle the olive oil, and toss to coat well. If you prefer to skip the bowl, brush the vegetables with the oil. Grill the vegetables on the hot grill for about 8 minutes, till they all develop char marks, and the tomatillos turn a light dull green and are just about ready to burst. You might need to pull the chiles and the garlic off the grill as they cook quicker than the rest. Let the vegetables sit until they’re cool enough to handle. Peel off and discard the skins and stalks from the onions, garlic, and chillies.
- Place all the roasted vegetables in the bowl of a food processor. Add the cilantro leaves and stems along with the lime juice. Pulse for a few seconds till it turns slightly chunky. Taste and season with salt. I sometimes add a pinch of sugar depending on how sour the salsa tastes. Store the salsa verde in the refrigerator in an airtight container for up to 4 days or freeze for up to 1 month.
Notes
- You can make this hotter by adding a hotter, fresh green chile.
- If you don’t own a grill, you can use your oven. Broil the vegetables with the oil on a baking sheet until the vegetables start to char, about 10 minutes. Another option is to char the vegetables in a dry cast-iron skillet over medium heat.