Grilled Tomatillo Salsa Verde


  • 1 pound tomatillos
  • 1 pound poblano chilies
  • 1 yellow onion
  • 8 jalapeno peppers, stemmed
  • 6 garlic cloves
  • 1/3 cup cilantro
  • 1 1/2 Tbs freshly squeezed lime juice
  • 1 tsp sherry vinegar
  • 1 tsp molasses


Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until soft and skins are slightly blackened. Grill poblanos until skins are evenly charred. Place in a plastic bag and seal. Set aside. Peel onion and slice into thick rounds. Grill until soft and slightly blackened. Peel grilled chilies. Place all ingredients in a food processor; pulse until salsa is mostly smooth, but still a bit chunky. Serve with tortilla chips for dipping or as part of a Mexican meal. Makes 4 cups.