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    You are here: Home » Food and Drink » Smoked Tomatillo Salsa Verde

    Smoked Tomatillo Salsa Verde

    September 27, 2019 By Mary 17 Comments

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    Smoked Tomatillo Salsa Verde in a black bowl surrounded by chips and pinterest text
    Smoked Salsa Verde

    Find out how to make this super easy Smoked Tomatillo Salsa Verde using tomatillos roasted in the smoker or grill, and quickly made in the blender.

    This simple green salsa is fantastic with chips or served over tacos, enchiladas, chicken, sausage, or seafood.

    tomatillo salsa in a black bowl surrounded by chips

    This was one of the first recipes we started serving at our Ember and Vine catering events. We would serve it over smoked sausages and people ate em up (literally!). I can’t tell you how many people asked if we bottled the sauce to sell. 

    fresh tomatillos on a smoker

    Instead of selling a one time jar of salsa, we would rather empower our guests (and readers!) to learn how to make it. It’s so easy to make and is fantastic over everything from breakfast eggs to mixing into enchiladas! 

    But first let’s clear something up…

    What is Salsa Verde?

    Salsa Verde is “Green Salsa” literally translated. Typically salsa verde is a salsa made from tomatillos, which are green. Cilantro is often added to salsa verde as well.

    Are Tomatillos the same as Green Tomatoes?

    No. Both tomatoes and tomatillos are a plant of the nightshade family,  bearing spherical and green fruit. Green tomatoes are simply unripe tomatoes. Tomatillos, which originated in Mexico, are a different plant. They are covered with a sticky husk that you should remove before working with, and have a tart flavor. We find them best when roasted (and in this case smoked on the smoker or grill). These are what you find in your typical salsa verde.

    How to Make Tomatillo Salsa Verde With a Smoked Twist

    1. First prep those tomatillos. You’ll need to remove the outer paper-like husk, and discard them. Then give them a light rinse to wipe off some of the sticky residue. 
    2. Cut the tomatillos in half (this will maximize the flavor potential when cooking on the smoker. Place them on a baking sheet or over foil so that you can collect any juices that may flow out. 
    3. Then place them on the smoker set to around 275 degrees for about 90 minutes, or until they look soft and roasted (they will turn a darker color).
    4. Remove them from the smoker and place in the blender. Add some chopped shallots, apple cider vinegar, cilantro and some salt and pepper, and give them a few pulses to get to your desired consistency.

    Take advantage of 25% off most Blendtec blender purchases using the code VINDULGE at check out! (affiliate link)

    This salsa is not just a great dip for chips, it’s also an incredible marinade for chicken, and it’s great on top of tacos, grilled sausages, served over your breakfast eggs, or paired with flank steak.

    It’s incredibly versatile, and incredibly delicious.

    Tomatillo Salsa Verde in a black bowl served with chips

    The taste of this salsa is a bit different then the flavor profile you’ll find in most jarred Tomatillo Salsas (often called Salsa Verde). It’s a mix of sweet, savory, and smoky. We balance the smoky flavor of the tomatillos with apple cider vinegar to give it a nice bite. If you’re not a huge fan of vinegar, just go light on it and add it a tablespoon at a time until you get to the flavor you like. The tomatillos should be sweet enough on their own, but if you like you can always add a teaspoon of sugar just to bring out the flavor more.

    After about a day in the fridge the salsa may thicken up and look a little gelatinous. Just add a little warm water (or more vinegar) and mix up and it will go back to normal.

    When Can I Buy Tomatillos

    While late summer and early fall tend to be the common time when tomatillos ripen regionally, they are shipped all year round from various parts of the world. Tomatillos should be easy to find in most grocery stores.

    How to serve Smoked Tomatillo Salsa

    • With chips
    • Over tacos, like these Grilled Fish Tacos
    • Use in this amazing Smoked Chicken Verde Soup
    • Serve over Grilled Flank Steak
    • Use as a base for chicken enchiladas
    • Breakfast Chilaquiles (yes please!!)
    • Or as a topping for your favorite grilled sausage

    How to Store Salsa Verde

    Place in a glass mason jar with a lid and it will stay fresh for up to 2 weeks in the fridge.

    Smoked Salsa Verde in a mason jar
    Serving Tomatillo Salsa a mason jar also makes for a great presentation for a gift.

    Smoked Tomatillo Salsa Verde Recipe

    Smoked Tomatillo Salsa

    Smoked Tomatillo Salsa

    An easy tomatillo salsa verde using smoked tomatillos and made in the blender. A delicious topping for sausages, grilled chicken, or simply with chips.
    4.88 from 8 votes
    Print Pin Rate Save Saved!
    Prep Time: 1 hour 30 minutes
    Making the Salsa: 5 minutes
    Servings: 2 ½ cups
    Author: Mary Cressler | Vindulge
    Cost: $8

    Ingredients

    • 10-12 medium sized tomatillos, outer casing removed
    • 1 lg shallot, diced (can also use red onion), about ½ cup total
    • ¼ cup apple cider vinegar *(may not use it all, see notes)
    • 1 handful of cilantro, chopped (about ⅓ cup packed)
    • 1 teaspoon salt
    • freshly cracked pepper
    • water as needed
    Prevent your screen from going dark

    Instructions

    To Smoke the Tomatillos:

    • Preheat smoker to 275 degrees Fahrenheit
    • Rinse tomatillos, and cut in half. Place onto a sheet pan and lightly sprinkle 1 teaspoon salt and freshly cracked pepper over the tomatillos.
    • Place tomatillos onto smoker for 90 minutes or until they look soft and roasted.
    • Remove from smoker.

    To make the Salsa Verde:

    • Place the smoked tomatillos and any juices into a blender or mixer while still hot. Add diced shallots, apple cider vinegar (starting with 2 tablespoons), cilantro, 1 teaspoon salt and mix.
    • For less acidity, add water until desired flavor, for more acidity add more apple cider vinegar in small quantities.
    • Serve over your favorite meats, or as a dip with chips.

    Notes

    *Depending on how ripe and juicy your tomatillos are we like to add apple cider vinegar, 1-2 tablespoons at a time. If your tomatillos are really soft and juicy you may only need 1 or 2 tablespoons. Start small, and add 1 tablespoon at a time until you get to a consistency and flavor you like. 
    *Salsa may thicken up after sitting in the fridge overnight. Just warm up again and add a tablespoon at a time of water or apple cider vinegar.
    Vindulge readers get an exclusive 25% off discount with Blendtec Blenders by adding the code VINDULGE at check out. Take advantage of this amazing blender for all your sauce and product needs!
     
    Find the perfect wine pairing at the Vindulge Wine Shop
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge
    How to smoke tomatillos and made a fantastic smoked tomatillo salsa. It's sooo easy and everyone LOVES it! It's fantastic on pork sausages, chicken, or just simply with chips. This is a favorite recipe for our catering business!

    If you like this recipe we’d truly appreciate it if you would give this recipe a star review! And if you share any of your pics on Instagram use the hashtag #vindulge. We LOVE to see it when you cook our recipes. 

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    Reader Interactions

    Comments

    1. Danielle says

      July 27, 2021 at 9:27 pm

      Delicious! Can it be frozen?

      Reply
      • Sean Martin says

        July 28, 2021 at 10:37 am

        It can be frozen, but we recommend that you use a vacuum sealer of some type. Or you can roast the veggies, peel, and freeze and then you can thaw and make the salsa.

        Reply
    2. E says

      August 13, 2020 at 2:38 pm

      5 stars
      This recipe is incredible!!!! My boyfriend just got a Kamodo and grilling/smoking is his and my favorite quarantine activity! Tomatillos are stupid cheap and this salsa is amazing! We add 2 jalapeños to the smoker for heat and it’s the best

      Reply
      • Sean Martin says

        August 14, 2020 at 10:55 am

        Nice touch with the spice!!! Thanks for the feedback 🙂

        Reply
    3. Armando says

      October 31, 2017 at 5:19 pm

      I like this recipe except for the vinegar. My batch was too vinegary and I had to add a bit of sugar, water, and honey to partially save it. I also added a smoked pablano (no seeds). I recommend going lighter on the vinegar to start and adding to taste.

      Reply
      • Mary says

        November 29, 2017 at 9:16 am

        Armando that is great feedback and more important, we love that you improvised to get the flavor you were looking for. Love the poblano idea!!!

        Reply
    4. Vickie says

      October 19, 2017 at 9:58 pm

      I have another question. I know that vinegar is important as a preserving ingredient when canning. I only used half the amount called for and it tasted perfect. Would I need to add the full amount for proper preserving?

      Reply
    5. Vickie says

      October 19, 2017 at 9:49 pm

      5 stars
      I made 2 double batches of this salsa tonight and it is amazing! I was wondering if it can be home canned and if so, how? If you have suggestions, I would like to know how long to process both pints and 1/2 pints please and if anything else would need to be added for properly preserving it. Or would you recommend freezing it instead?

      Reply
      • Mary says

        October 24, 2017 at 7:27 pm

        Hi! So glad you like this!! Though I’m the worst person to ask canning questions to! It’s my goal one day to learn all about canning, but at this point I usually make it to freeze or refrigerate and eat within a few days. If you do experiment with canning please give me all your feedback so I know when I’m ready to venture into that area. Until then I usually just freeze extra. Wish I could be more help!

        Reply
    6. Dusty says

      May 16, 2016 at 9:23 am

      What flavor of wood did you use for smoking?

      Reply
      • Mary says

        May 16, 2016 at 11:49 am

        We use oak for the tomatillo salsa 🙂

        Reply
    7. AiPing | Curious Nut says

      November 10, 2015 at 12:31 pm

      Wow, how does one cook for 400 people? I can’t even cook for 10. :p The salsa looks delish. I’ve always thought that salsa verde was made from GREEN tomatoes… until a friend of mine told me about tomatillo. I need to try to make em!

      Reply
      • Mary says

        November 10, 2015 at 12:50 pm

        Ha!! 400 people is definitely A LOT! But we have a great team that helps out and works incredibly hard!
        For years I was also confused by tomatillos, even though my mom has cooked with them since I was a kid 😉
        I love them now. Love love love!!!

        Reply
    8. Skye says

      November 10, 2015 at 11:23 am

      It’s such a pretty color! In addition to looking very tasty. 🙂

      Reply
      • Mary says

        November 10, 2015 at 11:30 am

        Thanks so much!! I always worry about green as it often looks strange in photos. But it sure tastes delicious, so that’s what’s most important 🙂

        Reply
    9. grace says

      November 10, 2015 at 10:52 am

      delicious! the consistency looks perfect, i love the hue, and i imagine that it tastes just amazing!

      Reply
      • Mary says

        November 10, 2015 at 11:29 am

        Thank you!! And it is pretty amazing! Especially on those sausages. Gaaahhhh!!!

        Reply

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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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