Smoky Tomatillo Salsa Verde Recipe

Find out how to make an easy and flavorful Smoked Tomatillo Salsa Verde using tomatillos roasted in a smoker or on the grill and finished quickly in a blender. This bright green salsa is excellent with chips and outstanding served over tacos, enchiladas, chicken, sausage, or seafood.

This salsa was one of the first recipes we served at our Ember and Vine events. We frequently offered it with smoked sausages and it proved to be a crowd favorite. Instead of bottling and selling a jar, we prefer to share the simple method so you can make it at home anytime. It’s versatile and pairs well with breakfast eggs, grilled meats, seafood, and more.

What is Salsa Verde?

Salsa verde literally means “green salsa.” Traditional Mexican salsa verde is typically made from tomatillos, which give it a tart, bright flavor and vivid green color. Common additions include cilantro, onion or shallot, and green chiles such as Anaheim, Hatch, or poblano. The smoked version below adds a pleasant smoky layer without overpowering the freshness.

Are Tomatillos the Same as Green Tomatoes?

No. While both belong to the nightshade family and can appear green, green tomatoes are simply unripe tomatoes. Tomatillos are a distinct plant that originated in Mexico. They are enclosed in a papery husk that should be removed before cooking and rinsed to remove sticky residue. Tomatillos have a naturally tart flavor that benefits from roasting or light smoking, which brings out sweetness and complexity.

How to Make Tomatillo Salsa Verde With a Smoked Twist

1. Prep the tomatillos: Remove and discard the outer paper-like husk. Rinse the fruit to remove sticky residue.
2. Halve the tomatillos: Cutting in half helps them roast evenly and releases juices that will enhance the salsa.
3. Smoke or roast: Arrange tomatillos on a sheet pan or foil. Smoke at about 275°F (135°C) for roughly 90 minutes, or until soft and lightly charred. If using a grill, roast until softened and a bit darker in color.
4. Blend the salsa: Place the hot tomatillos and any collected juices into a blender. Add diced shallot (or red onion), chopped cilantro, apple cider vinegar (start with a small amount), salt and freshly cracked pepper. Pulse to your desired texture.
5. Adjust consistency and acidity: If the salsa is too sharp, add small amounts of water to mellow acidity. If it needs more bite, add vinegar a tablespoon at a time. For extra balance, a pinch of sugar can enhance sweetness if desired.

This salsa is great as a chip dip and exceptional as a condiment for grilled chicken, fish tacos, sausages, flank steak, breakfast eggs, enchiladas, or chilaquiles. The mild sweetness and smokiness of the tomatillos pair beautifully with the bright, herbal notes of cilantro and the tang from apple cider vinegar.

If you prefer less vinegar, add it a tablespoon at a time until the flavor suits you. After refrigeration the salsa may thicken slightly; stir in a little warm water or more vinegar to return it to spoonable consistency.

When Can I Buy Tomatillos

Tomatillos are often freshest in late summer and early fall when they are in season regionally, but they are commonly available year-round in many grocery stores. Look for firm fruit with intact husks and a bright green color.

How to Serve Smoked Tomatillo Salsa

• With tortilla chips as a dip
• Over tacos or grilled fish
• As a sauce for grilled chicken or flank steak
• Use as a base for chicken enchiladas or for smoked chicken verde soup
• On breakfast dishes like chilaquiles or scrambled eggs
• As a topping for grilled sausages or seafood

How to Store Salsa Verde

Transfer the salsa to a clean glass jar with a lid and refrigerate. Properly stored, it will stay fresh for up to two weeks. If it thickens in the fridge, loosen with warm water or a splash of vinegar before serving.

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Smoked Tomatillo Salsa — Recipe

Ingredients

• 10–12 medium tomatillos, husked and rinsed
• 1 large shallot, diced (or red onion), about 1/2 cup
• 1/4 cup apple cider vinegar (start with less and adjust)
• 1 handful cilantro, chopped (about 1/3 cup packed)
• 1 teaspoon salt, plus more to taste
• Freshly cracked black pepper
• Water as needed to adjust consistency

Instructions

To Smoke the Tomatillos

1. Preheat smoker to 275°F using a mild fruit wood. Rinse and halve tomatillos. Place on a sheet pan and sprinkle with 1 teaspoon salt and freshly cracked pepper.
2. Smoke for about 90 minutes, or until the tomatillos are soft and lightly charred. Remove and transfer to a container to keep the juices.

To Make the Salsa Verde

1. While still warm, place the smoked tomatillos and their juices into a blender.
2. Add diced shallot, cilantro, and start with 2 tablespoons apple cider vinegar. Add 1 teaspoon salt and freshly cracked pepper.
3. Pulse to your preferred texture. If the salsa is too acidic, add water a tablespoon at a time to mellow it. If you want more bite, add vinegar a tablespoon at a time.
4. Serve immediately over meats or as a dip, or refrigerate to let flavors meld.

Notes

• Adjust vinegar slowly: add 1 tablespoon at a time until you reach the desired balance. Riper, juicier tomatillos may need less vinegar.
• The salsa can thicken in the fridge; warm gently and thin with water or vinegar as needed.

Nutrition (approx.)

Per serving (approximate): 61 kcal, 10 g carbs, 2 g protein, 2 g fat, 1166 mg sodium. Nutrition estimates are approximate and depend on exact ingredient quantities.

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