Grilled tomatillo salsa and chips

Smoked Grilled Salsas Recipe

I love to make salsa. Especially when the winter starts to kick in, I guess it reminds me of those long gone summer days when I had my Bradley Smoker running almost every day. You can make salsas from almost everything. Grilling the ingredients first gives it a great smoky spin to the fresh flavours that will impress almost everyone. Try any of these salsas and I’m sure you’ll agree!


Grilled Salsa Verde:

6 Tomatillos

1 Jalapeno pepper

2 Tbsp fresh cilantro, roughly chopped

¼ White onion, minced

¼ Tsp salt

Grilled Corn Salsa:

2 Ears of corn

¼ Onion, minced

2 Tomatoes; seeded & diced

1 Jalapeno pepper; minced (& seeded if you want a milder salsa)

Juice & zest of 1 lime

¼ Cup fresh cilantro; chopped

Salt & pepper


Grilled Salsa Verde:

Remove husks from tomatillos and place on the pre-heated grill.

Grill tomatillos until charred (about 5 minutes, turning halfway through).

Combine tomatillos, jalapeno & cilantro in the food processor until a coarse puree.

Stir in white onion & salt and serve!

Grilled Corn Salsa:

Leave the husk on corn and grill on the pre-heated grill until well charred.

Remove husk and silk and replace corn on the grill for another 3-5 minutes lightly charring the corn itself.

Cut corn off the cob.

Combine corn kernels and remaining ingredients in a bowl, season to taste with salt & pepper.


By Lena Clayton