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.
Smoked Tomatillo Salsa Verde Recipe
Smoked Tomatillo Salsa
Ingredients
- 10-12 medium sized tomatillos, outer casing removed
- 1 lg shallot, diced (can also use red onion), about 1/2 cup total
- 1/4 cup apple cider vinegar *(may not use it all, see notes)
- 1 handful of cilantro, chopped (about 1/3 cup packed)
- 1 teaspoon salt
- freshly cracked pepper
- water as needed
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
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.
Serving in a mason jar also makes for a great presentation for a gift.
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.
delicious! the consistency looks perfect, i love the hue, and i imagine that it tastes just amazing!
Thank you!! And it is pretty amazing! Especially on those sausages. Gaaahhhh!!!
It’s such a pretty color! In addition to looking very tasty. 🙂
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 🙂
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!
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!!!
What flavor of wood did you use for smoking?
We use oak for the tomatillo salsa 🙂
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?
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!
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?
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.
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!!!