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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.

Source: EatingWell Magazine, Summer 2004




Ingredient Checklist


Instructions Checklist
  • Preheat grill.

  • 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.

  • 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 Facts

1/2 cup
55 calories; protein 1.4g; carbohydrates 11.3g; dietary fiber 2.7g; sugars 7.8g; fat 1.2g; saturated fat 0.2g; vitamin a iu 207IU; vitamin c 24mg; folate 13.6mcg; calcium 15.3mg; iron 0.8mg; magnesium 26mg; potassium 354.3mg; sodium 75.4mg; thiamin 0.1mg; added sugar 2g.

2 vegetable