Smoked Salsa Verde

This smoked salsa verde brings a bold, rustic twist to the classic Mexican favorite. Fresh tomatillos, jalapeños, and garlic are roasted over open flame until blistered and smoky, then blended with cilantro, lime juice, and a touch of sea salt for a perfect balance of tangy, spicy, and charred flavors. The gentle smokiness deepens the bright acidity of the tomatillos, creating a salsa that’s vibrant yet earthy — ideal for drizzling over tacos, grilled meats, or simply scooping up with a handful of tortilla chips.

Here's What You'll Need to Make Smoked Salsa Verde

Ingredients:

• 2 lbs tomatillos, husked and rinsed

• 3–4 jalapeños (mix 2 green + 1 red)

• 1 serrano pepper

• 1 poblano pepper

• 1 white onion, halved

• 6 garlic cloves, unpeeled

• 1 lime (zested and juiced)

• ½ bunch cilantro, rough-chopped

• 1 tbsp olive oil

• 1 Tbsp Kick’N Cajun Seasoning

• Salt to taste (start with ½ tsp)

• • 1–2 tsp diced roasted avocado or green apple (optional for texture/brightness)

• • 1 tsp neutral oil (optional for silky finish)

How to Smoked Salsa Verde - Mexican Inspired Cuisine

1. Smoke Preheat smoker to 225–250°F with applewood . Place tomatillos, peppers, onion, apple, and garlic on a grill mesh or foil tray.Lightly oil and season. Smoke 45–60 minutes, rotating halfway, until softened and blistered.

2. Sear Move smoked veggies to high heat on your grill.Char for 30–60 seconds per side for deep color and caramelization.

3. Blend Peel garlic, then blend all smoked veggies with lime juice, zest, cilantro, honey or chili sauce, and salt. Pulse until smooth but rustic.Adjust seasoning, add optional roasted avocado or apple for brightness, and finish with a drizzle of neutral oil.

4. Serve Let rest 10 minutes for flavors to bloom.Serve at room temp with chips, tacos, or grilled meats.