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.

Source: EatingWell Magazine, May/June 2015


Recipe Summary test

50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • 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.

  • Meanwhile, mash garlic and salt on a cutting board with a fork to form a paste.

  • 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 Facts

1/4 cup
40 calories; protein 1.2g; carbohydrates 7.3g; dietary fiber 2.3g; sugars 4.5g; fat 1.2g; saturated fat 0.2g; vitamin a iu 229.5IU; vitamin c 13.7mg; folate 8.1mcg; calcium 11.8mg; iron 0.8mg; magnesium 23.6mg; potassium 316.5mg; sodium 186.1mg; thiamin 0.1mg.

1 1/2 vegetable