Grilled Tomatillo Salsa with Chipotle Peppers

Grilled Tomatillo Salsa with Chipotle Peppers
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:



Marinating the tomatillos after grilling them pushes the flavor of grilled tomatillo salsa with chipotle peppers to its full potential. You can also make this dish cold. When making tomatillo salsa cold, roughly chop all the ingredients except the cilantro 12-24 hours ahead of time and let them marinate. Add the cilantro and serve the salsa as-is, or puree it to the desired thickness first.


  • 6 tomatillos, rinsed, cored and halved crosswise
  • 3 cloves garlic, peeled
  • 1 small white onion, halved
  • 1 chipotle pepper in adobo sauce
  • Vegetable oil, as needed
  • ½ cup wood chips (optional)
  • 1 ½ Tbsp. lime juice
  • Kosher salt
  • 2 tsp. sugar
  • ½ cup cilantro, freshly chopped


  1. Heat the grill to medium-high heat. Scoop the seeds out of the tomatillos; just remove as many seeds as you can without scraping out the flesh of the vegetable.
  2. Skewer the garlic cloves and onion halves on separate skewers. Coat the tomatillos, garlic and onion with vegetable oil.
  3. Scatter the wood chips over the coals or add them to the smoker box (when using a gas grill). Lay the salsa vegetables cut-side down on the grill. Close the grill lid.
  4. Grill the salsa vegetables until charred and softened, about 3 minutes on each side. Remove the vegetables from the grill.
  5. Roughly chop or process the salsa vegetables until coarsely chopped. Transfer the salsa to a shallow dish.
  6. Toss the vegetables with the lime juice, kosher salt and sugar. Cover the dish and let the salsa marinate for 2-24 hours.
  7. Stir the cilantro into the salsa. Taste the salsa and adjust the seasoning as needed with salt. For a smoother salsa, puree it to the desired texture. Refrigerate any leftovers.
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