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Smoked Salsa Verde
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5 from 1 vote

Smoked Salsa Verde

Get ready to make my absolute favorite Smoked Salsa Verde. it's a fun way to add a genuine smoky flavor to all your foods, even when you don't have a smoker.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Sauce
Cuisine: American, Mexican
Servings: 4 people
Author: Derek Wolf

Ingredients

Smoked Salsa Verde Ingredients

  • 5-6 Tomatillos husks removed
  • 1 White Onions quartered
  • 2-3 Jalapeno Peppers
  • 2-3 Garlic Cloves
  • 1/2 cup Chopped Cilantro
  • ¼ cup Chopped Green Onions
  • 2 Limes juiced
  • ¼ cup Water
  • Kosher Salt to taste
  • 1 tbsp Vegetable Oil

Instructions

  • Preheat your grill to high heat temperature (around 400F).
  • Add your tomatillos, onion and jalapenos to the grill to char until blackened. Pull off once done.
  • Add all the ingredients (but the cilantro and green onion) to a food processor and blend until the consistency that you like. Mix in the green onion and cilantro at the end.
  • Add the salsa to a mason jar along with a smoldering coal from the fire (ideally white hot). Cover quickly to encapsulate the smoke, then set to the side to marinate for 20-30 minutes.

Video

Notes

What kind of charcoal should I use to put into the salsa for the smoke?
For the best smoky flavor, I recommend using Cowboy charcoal. It burns hot and clean, giving your salsa a great smoky taste without any unwanted chemicals or flavors. Just make sure to use a small, smoldering piece to avoid overpowering the salsa.

Nutrition

Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 130mg | Potassium: 236mg | Fiber: 3g | Sugar: 4g | Vitamin A: 391IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg