Grilled Tomatillo-Chipotle Salsa (Salsa de Tomatillo Asado con Chile Chipotle)

Grilled Tomatillo-Chipotle Salsa (Salsa de Tomatillo Asado con Chile Chipotle)

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From: EatingWell Magazine, May/June 2015

In this healthy salsa recipe, tomatillos are softened on the grill and slightly charred for smoky flavor. To vary the heat in this salsa recipe, use 1 teaspoon of chipotle powder for mild and up to 3 for a little kick in the pants. Serve with grilled chicken, steak and fish or use as sauce for tacos, enchiladas or tostadas.

Ingredients 8 servings

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  • 2 pounds tomatillos (about 20), husks removed, rinsed
  • 4 medium cloves garlic, finely chopped
  • 1¼ teaspoons kosher salt
  • 1-3 teaspoons chipotle chile powder (see Tips)


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  1. Preheat grill to medium.
  2. Oil the grill rack (see Tips). Grill tomatillos, starting with the stem end down and turning once, until blackened on both sides and slightly deflated, 15 to 25 minutes total, depending on size. Let cool to room temperature, about 10 minutes.
  3. Meanwhile, mash garlic and salt on a cutting board with a fork to form a paste.
  4. Transfer the tomatillos to a food processor or blender. Pulse to a very coarse puree. Add the garlic paste and chile powder to taste; pulse once or twice to combine.
  • Make Ahead Tip: Hold at room temperature for up to 2 hours or refrigerate for up to 3 days.
  • Chipotle peppers are dried, smoked jalapeño peppers. Look for ground chipotle chile powder with other specialty spices in large supermarkets.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 39 calories; 1 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 1 g protein; 8 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 229 IU vitamin A; 14 mg vitamin C; 12 mg calcium; 1 mg iron; 186 mg sodium; 316 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable

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