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Smoky Tomatillo Salsa

Smoky Tomatillo Salsa

For even smokier taste, add 1/4 teaspoon Spanish smoked paprika to this mixture. Serve with tortilla chips, grilled chicken, or pork.

Cooking Light JUNE 2007

  • Yield: 7 servings (serving size: about 1/3 cup)


  • 2 garlic cloves
  • 2 jalapeño peppers
  • 1 green bell pepper, halved and seeded
  • 1 pound tomatillos, husks and stems removed
  • Cooking spray
  • 1 cup coarsely chopped onion
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons chopped green onions
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt


Prepare grill.

Thread garlic cloves onto a 6-inch skewer. Arrange skewer, peppers, and tomatillos on a grill rack coated with cooking spray; grill 8 minutes or until blackened, turning frequently. Remove seeds from jalapeño peppers. Combine garlic, peppers, tomatillos, onion, and remaining ingredients in a food processor; process until finely chopped.

Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 15%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.2g
  • Carbohydrate: 8.6g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 171mg
  • Calcium: 19mg

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Smoky Tomatillo Salsa recipe