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.
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.
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
- 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.
- 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.
- 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).
- 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.
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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.
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 Tomatillo Salsa Verde Recipe
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.
Chrisy says
This was a good base recipe. I added equal parts vinegar and lime juice. I also added a jalapeno and minced garlic. Instead of salt I used tony’s creole seasoning. This was very good! I need to research if I need more acid to can this as I would love to preserve this. It would be awesome for enchiladas, dips or with a little more heat and acid even a hot sauce! Thank you for the recipe!
Danielle says
Delicious! Can it be frozen?
Sean Martin says
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.
E says
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
Sean Martin says
Nice touch with the spice!!! Thanks for the feedback 🙂
Armando says
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.
Mary says
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!!!
Vickie says
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?
Vickie says
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?
Mary says
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!
Dusty says
What flavor of wood did you use for smoking?
Mary says
We use oak for the tomatillo salsa 🙂
AiPing | Curious Nut says
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!
Mary says
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!!!
Skye says
It’s such a pretty color! In addition to looking very tasty. 🙂
Mary says
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 🙂
grace says
delicious! the consistency looks perfect, i love the hue, and i imagine that it tastes just amazing!
Mary says
Thank you!! And it is pretty amazing! Especially on those sausages. Gaaahhhh!!!