Smoked Salsa Verde
On September 30, 2024
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With sweet tomatillos and intensely spicy Serrano peppers all soaked in rich, smoky flavor, this Smoked Salsa Verde is a salsa lover’s dream.
Smoked Salsa Verde
This irresistible Smoked Salsa Verde is not for the faint of heart. The flavor explosion of bright, tangy tomatillos with the fiery kick of Serrano peppers almost don’t need a kiss of smoke from the pellet grill. But guess what? We’re giving them one anyway. Just 45 minutes to an hour on the smoker transforms these familiar ingredients into smoky little flavor bombs. Blend it all together with some lime juice a a kick of my bold and spicy Fiesta Rub, and you’ve got a truly one-of-a-kind salsa to share at your next big gathering or to drizzle on your favorite tacos. You don’t ned all day to smoke, just a couple fresh ingredients and about an hour. So, get that smoke rolling, grab your peppers, and let’s make some salsa.
What is salsa verde?
Salsa verde means “green sauce” in Spanish, and it’s a zesty, tangy condiment originating from Mexico. Unlike its red tomato-based relative, salsa verde gets its distinctive green color and tart flavor profile from a base of tomatillos. These small, green fruits are similar to tomatoes but have a unique taste all their own. While traditional salsa verde typically uses raw ingredients, but this smoked version takes things up a notch by infusing deep, smoky flavor in every bite.
Ingredients for Green Salsa
This Smoked Salsa Verde comes together with just a handful of fresh, flavorful ingredients. You’ll likely need to make a quick trip to the grocery store, but everything you need is fairly inexpensive. Here’s what you’ll need:
- 4 tomatillos (skins removed)
- 2 Serrano peppers (sliced in half)
- 2 cloves garlic
- ¼ yellow onion
- 1 Tablespoon avocado oil
- 1 cup cilantro
- 2 limes (for juice)
- 2 teaspoons Hey Grill Hey Fiesta Rub
If you don’t have any of my Fiesta Rub on hand, then you can make your own following the recipe here. You can also use any taco seasoning you like, if you prefer.
How Long to Smoke Vegetables
The smoking process for this salsa verde takes about 45-60 minutes at 225 degrees F. However, keep in mind that cooking times can vary based on your smoker and the size of your vegetables. The key is to look for visual cues rather than relying on time alone. You want your vegetables to be soft and slightly charred, with the tomatillos taking on a golden-green color. The peppers should be blistered and the onions should be translucent and caramelized around the edges. After that, you’re just a few minutes away from devouring this delicious salsa.
How to Make Salsa Verde on the Smoker
Alright, now that you know exactly what you need to make this smoked salsa, and how to smoke the ingredients perfectly, it’s time to get started. Fire up that smoker, then follow this easy instructions for one of the smokiest, most flavorful salsas ever:
- Preheat. Set your smoker or oven to 225 degrees F. I did this recipe on my Camp Chef Woodwind Pro, because I love that extra layer of smoky flavor. You can totally do this salsa in your oven as well, but you won’t get that deep smoke I think makes the dish.
- Smoke the vegetables. Place your prepped veggies in a grill basket or on a wire rack, and let the smoke work its way into everything. As everything slowly starts to cook, the aroma of sweet and smoky peppers and onions will fill the air. Once cooked, give everything a few minutes to cool.
- Prepare the salsa. Place all your smoked veggies in a blender or food processor, then add your fresh cilantro and lime juice. The combination of smoky and fresh elements creates a perfect balance of flavors. Blend to your desired consistency. I like this salsa smooth, but if you like a thicker, chunkier salsa, go easy here.
- Serve and enjoy. This salsa is ready to enjoy right away, so break out the chips and prepare for a deep, zesty bite.
Tips for Making Salsa Verde at Home
- Heat. I used Serrano peppers for this salsa because I love the added layer of heat, but it might be a little strong for sensitive eaters. If you want to lighten the heat, you can use jalapeños instead. Just make sure to remove the seeds.
- Let it rest. The smoke flavor of your salsa will intensify over 24 hours. I love to let it sit overnight, then enjoy it the next day.
- Texture. If you like your salsa on the chunky side, then only blend until you’re happy with the texture. I like my salsa verde smooth, but that’s the fun of making your own.
Ways to Use Your Smoked Salsa
The versatility of this Smoked Salsa Verde makes it perfect for enhancing the flavor of all kinds of dishes. Drizzle it over your Carne Asada or Shrimp Tacos for a zesty kick. It’s fantastic as a dip for chips or as a topping for nachos. Try it drizzled over scrambled eggs for a blast of heat at breakfast. The smoky base and rich flavors make this green salsa a perfect pairing for all your BBQ favorites.
Storing Your Salsa
This Smoked Salsa Verde not only stores easily, but it’s even better the next day. To store, place your salsa in an airtight container in the refrigerator, then use for 3-4 more days. The flavors continue to develop over time, and the smokiness intensifies a ton over the first 24 hours. For the best experience, I recommend making it a day ahead and letting it sit overnight. This allows the flavors to meld and deepen, resulting in an even more complex and delicious salsa. When you’re ready, this salsa can be served cool.
More Salsa Recipes
If you love salsa as much as me, then you’ll be thrilled to know I’ve got hundred of BBQ recipes, including some incredible ideas for salsa, available in the Hey Grill Hey App. Whether your family prefers their salsa more fruity, spicy, or smoky, there’s a salsa recipe waiting for you to make for them. Here are few of my favorites, so you can have some options to explore:
Simple Salsa Verde Recipe
Share this smoky, spicy, tangy Salsa Verde with the people you love, then tell me about the creative ways you use it in the comments section. If you loved this recipe as much as I did, then be sure to leave it a 5-star rating. And of course, make sure you tag @heygrillhey on Instagram and Facebook with any photos you snap of how you enjoyed your smoky salsa.
If you’re hungry for more grilling and smoking tips, then head over to my YouTube channel to see step-by-step tutorials for all the most popular Hey Grill Hey recipes. Remember, with a little guidance, you can become a backyard BBQ hero.
Smoked Salsa Verde
Ingredients
- 4 tomatillos skins removes
- 2 Serrano peppers sliced in half
- 2 cloves garlic
- ¼ yellow onion quartered
- 1 Tablespoon avocado oil
- 1 cup cilantro
- 2 limes for juice
Instructions
- Preheat. Preheat your smoker to 225 degrees F with your favorite hardwood.
- Smoke the vegetables. In a grill basket, add the tomatillos, Serranos, garlic, and onion. Drizzle with avocado oil and toss lightly to coat. Place the basket on the smoker and close the lid. Cook for 45-60 minutes, flipping the vegetables occasionally. Remove the smoked vegetables from the grill and set aside to cool.4 tomatillos, 2 Serrano peppers, 2 cloves garlic, ¼ yellow onion, 1 Tablespoon avocado oil
- Prepare the salsa. Transfer the roasted and cooled vegetables to a blender or food processor. Add in the fresh cilantro and lime juice. Pulse until desired consistency and add in the Fiesta Rub (or salt and pepper) to taste and transfer to a serving dish.1 cup cilantro, 2 limes
- Enjoy. This salsa is ready to be enjoyed right away, or you can store it in the fridge and serve it within 3-4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
