Smoked Tomatillo Salsa Verde

4.74 from 15 votes
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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
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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…

fresh tomatillos on a smoker

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 as green chile peppers like Anaheim, Hatch, or Poblanos.

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.

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.

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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

We have several ideas below – you can also make our fire roasted Hatch Green Chile Salsa with tomatillos if you want to grill.

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.

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. 

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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Smoked Tomatillo Salsa
4.74 from 15 votes

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.
Prep: 1 hour 30 minutes
Making the Salsa: 5 minutes
Total: 1 hour 35 minutes
Servings: 2 1/2 cups
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Ingredients 

  • 10-12 medium sized tomatillos, outer casing removed
  • 1 lg shallot, diced (can also use red onion), about 1/2 cup total
  • ¼ 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:

  • Prep: Preheat smoker to 275 degrees Fahrenheit using a fruit wood. Rinse tomatillos, and cut in half. Place onto a sheet pan and lightly sprinkle 1 teaspoon salt and freshly cracked pepper over the tomatillos.
  • Smoke: Place tomatillos onto smoker for 90 minutes or until they look soft and roasted. Remove from smoker and place in a Tupperware container to retain the juices.

To make the Salsa Verde:

  • Blend: 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.
  • Add Water: 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
 

Nutrition

Calories: 61kcal | Carbohydrates: 10g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1166mg | Potassium: 485mg | Fiber: 3g | Sugar: 7g | Vitamin A: 261IU | Vitamin C: 20mg | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 1 hour 30 minutes
Making the Salsa: 5 minutes
Total Time: 1 hour 35 minutes
Course: Appetizer
Cuisine: Salsa
Servings: 2 1/2 cups
Calories: 61
Keyword: smoked salsa verde, smoked tomatillo salsa
Like this recipe? Leave a comment below!


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About Mary


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

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19 Comments

  1. 4 stars
    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!

    1. 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.

  2. 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 jalapeรฑos to the smoker for heat and itโ€™s the best

  3. 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.

    1. 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!!!

  4. 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?

  5. 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?

    1. 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!

  6. 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!

    1. 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 ๐Ÿ˜‰
      I love them now. Love love love!!!

    1. 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 ๐Ÿ™‚