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Grilled Tomatillo Salsa

Here's a refreshing twist on the usual tomato-based salsa: a savory blend of grilled tomatillos, onion and pepper. Grilling the vegetables gives the salsa a smoky undertone.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, September 1999


  • 1 pound (about 14) tomatillos
  • 1/2 small jalapeño
  • 1 small yellow onion, cut in half
  • 2 tablespoons olive oil
  • Juice of 1 lime
  • 1 teaspoon coarse salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 cup fresh cilantro, coarsely chopped


  1. Heat an outdoor or stove-top grill. Keeping them in their husks, brush the tomatillos, the jalapeno, and onion halves lightly with the olive oil. Grill the vegetables until soft, about 15 minutes.

  2. Remove the husks from the tomatillos. Place grilled vegetables into the bowl of a food processor. Add the lime juice, salt, sugar, cumin, and cilantro. Pulse the mixture until salsa is formed, about 8 pulses. Serve with warm tortilla chips.

Cook's Notes

When you grill the tomatillos in their husks they get cooked through but not charred. Adjust the salsa's heat with more or less jalapeno.

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