Grilled Tomatillo Salsa with Green Chiles

You Will Need:

  • Cilantro 3 Tbsp, chopped
  • Parsley, 1 Tbsp, chopped
  • Tomatillos, 6 each, washed
  • Red Onion, 1 each, peeled and quartered
  • Lime Juice, 1 Tbsp
  • Honey, 1Tbsp
  • Salt, 1 tsp
  • Pepper, 1 tsp
  • Garlic, 1 clove, finely chopped
  • Vegetable Oil, ½ cup
  • Green Chiles such as Poblanos, 2 each
Recipe Serves: 6 as an Appetizer


1. Preheat grill or indoor grill pan over high heat
2. Use 1 Tbsp of oil to brush tomatillos, chile peppers, and onions. Grill until peppers are charred on the outside and onions have softened. Place in a bowl and cover with plastic wrap so the peppers steam; let sit 10 minutes, then peel the peppers and chop along with tomatillos and onions.
3. In a food processor combine chopped grilled vegetables, honey, cilantro, parsley, salt, pepper, lime juice, and oil. Pulse until smooth, then transfer to a serving bowl, cover, and chill for 1 hour. Serve cold with tortilla chips or as an accompaniment to tacos.

Recipes and Pictures by Chef Katie Reineberg