Grilled Salsa Verde

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I do not always go all in on the spicy factor – but this time I did. This is an all in spicy salsa – no joke. With the serrano peppers and jalapenos both incorporated you get all the heat. But it’s worth it! The flavor is out of this world good. By grilling or roasting the veggies you get an amazing smoky flavor. Grilled Salsa Verde is perfect for your tacos, burritos, and nachos, if you can handle it.

Grilled Salsa Verde

If you are not familiar with tomatillos, you are going to love them. While the name literally means little tomato – they are not tomatoes. You cannot use them interchangeably. When you are picking tomatillos, you want a fully papery husk as well as a firm – do not pick a soft tomatillo. Also do not remove the husk until you are ready to use them, it’s like a little protective coat for them.

Grilled Salsa Verde

As I have said – this salsa is !@#$ SPICY – because I do not remove any of the seeds or ribs from the peppers. If you want to have the amazing flavors without having all the heat, definitely remove some of the seeds and ribs before grilling them. You want to let the green onions really char to get those smoky bites in your salsa.

Grilled Salsa Verde

This can be use in so many applications. If you want to make it with full heat but use it with less heat – turn it into a creamy heat by adding some heavy cream in a jack cheese sauce. You can also use sour cream to tone it done a bit on some tacos or taquitos.

Grilled Salsa Verde

Now Let’s Get Cookin’!


Grilled Salsa Verde

Add the smokiness of grilling to a spicy salsa verde – trust me it has a kick!
Course Salsa, Sauce
Cuisine American, Mexican, Tex-Mex
Keyword jalapeno, salsa, salsa verde, serrano, tomatillos
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 cup


  • 1 Grill
  • 1 Food Processor


  • 4 Medium Tomatillos husks removed
  • 3 Serrano Chilies stem removed
  • 2 Jalapenos stem removed
  • 5 Green Onions
  • 4 tbsp Oil
  • 6 Garlic Cloves
  • ½ cup White Vinegar
  • 1 bunch Cilantro stems removed
  • 3 Medium Limes zest & Juice
  • ½ cup Honey


  • Preheat grill (with grill basket) or griddle to medium-high heat
  • In a bowl, combine tomatillos, serrano chilies, jalapenos, green onions and oil. Once grill basket/griddle is hot, put veggies on. Cook for 5 minutes and turn. The repeat 3 times. Remove from heat.
  • Add garlic, cilantro, honey, vinegar lime juice and zest to food processor. Add grilled veggies. Puree until smooth.
  • Transfer to jar and cover. Chill in refrigerator until ready to serve (up to 7 days)

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:


Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:


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Published by Estelle Forrest

I am a lot of things – wife, mother, daughter, sister, niece, friend, business owner, volunteer, and a home chef. I have lived in the Pacific Northwest for most of my adult life and plan to stay forever – while traveling a lot. I am currently running a General Contracting business with my husband out of our home. Between us we have 6 kids in our blended family, 4 of which live with us full-time. We are a highly active family during the week – sports, bands, dance classes – as well as on the weekend – camping, hiking, car shows, and concerts. We like to go go go, but when it comes to dinnertime, we mostly like to dine-in! I love to create things with my hands and have probably tried almost every craft out there at least once or twice. Cooking is a huge part of my life. No matter what anyone says – you can taste the difference in the food if it was made with love. Some of the simplest meals can be elevated so much when they are cooked with care. Pouring love into the meals I create brings a feeling of fulfillment and satisfaction, not only to me, but to the people I care about.

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