Grilled Salsa Verde

5 from 1 reviews




  1. Heat your grill
  2. Drizzle a little olive oil over the tomatillos, jalapeno, and red onion slices along with a sprinkle of salt
  3. Grill the vegetables until they are charred and softened
  4. Add the tomatillos and red onion to a food processor
  5. Slice the jalapeno in half and remove all ribs and seeds. Add the jalapeno according to these heat levels:
  6. Spicy – entire jalapeno. Medium – 1/4 to 1/2 jalapeno. If you want mild salsa leave out the jalapeno entirely.
  7. To the tomatillos, red onion, and jalapeno, add the lime juice, cilantro, and the minced garlic
  8. Blend until everything is pureed to the consistency you desire
  9. Taste and add salt
  10. Let this sit in the fridge for at least a few hours so it completely cools down and the flavors can meld together (it will get a bit less spicy as it sits in the fridge, too)