Grilled Tomatillo Salsa

Grilled Tomatillo Salsa

2 Reviews
From: EatingWell Magazine, Summer 2004

Tomatillos are delicious raw, but they take on a sweet, smoky flavor when cooked on the grill. This quick salsa makes a great topping for grilled meats and fish and it's excellent with eggs and corn tortillas. If you like, add some diced avocado just before serving.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound tomatillos, husked and rinsed (see Ingredient note)
  • 1 small red onion, cut into ½-inch-thick slices
  • 2 jalapeno peppers
  • 1 tablespoon lime juice
  • 1 tablespoon rice vinegar, or cider vinegar
  • 2 teaspoons dark brown sugar
  • ⅛ teaspoon salt, or to taste


  • Active

  • Ready In

  1. Preheat grill.
  2. Grill tomatillos, onion slices and jalapenos, turning occasionally, until soft and a bit charred, 10 to 15 minutes. Remove vegetables as they are ready. Let cool for about 10 minutes.
  3. Peel, seed and stem the jalapenos. Place the tomatillos, onions, jalapenos, lime juice, vinegar, brown sugar and salt in a food processor. Pulse until the mixture is well blended but still has a chunky texture. Serve warm or chilled.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days.
  • Ingredient Note: Tomatillos look like small green tomatoes covered by a parchment-like husk. Often found in salsas and salads, they can be used raw but cooking enhances the flavor and softens the tough outer skin. Look for them near the tomatoes in markets.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 55 calories; 1 g fat(0 g sat); 3 g fiber; 11 g carbohydrates; 1 g protein; 14 mcg folate; 0 mg cholesterol; 8 g sugars; 2 g added sugars; 207 IU vitamin A; 24 mg vitamin C; 15 mg calcium; 1 mg iron; 75 mg sodium; 354 mg potassium
  • Nutrition Bonus: Vitamin C (40% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable

Reviews 2

April 09, 2013
profile image
By: EatingWell User
Raw tomatillos? I think it is asking for gastric problems if one eats tomatillos without cooking them. Although not tomatoes, tomatillos are from the tomato familly. Too many green tomatoes cause the same problem. Plus, I can think of much better things to put on my steaks and fish. And why use vinegar and lime juice? This makes no sense. Cons: Too much sugar
July 16, 2010
profile image
By: EatingWell User
Nice recipe. I usually roast them in a hot dry pan. But raw? I don't agree. They need to at least be boiled before they are edible, IMHO. Here in NE PA it appears to be a good year for tomatillos. Last year I got them in September. This year I'll be picking the first this weekend.
More Reviews