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This Grilled Salsa Verde is not your average salsa verde. Grilled tomatillos, pasilla peppers and jalapeño with added sweetness from pineapple, this  is a salsa so full of flavor you’ll find it hard to put down the tortilla chips.
Grilled salsa verde ready to dip chips into
This salsa has some many uses, in addition to dipping tortilla chips into. Earlier this week, I made shredded chicken baked taquitos. Most recently, I used it in grilled beef stuffed poblano peppers by mixing it with the ground beef. So good!
Dipping a melted cheesy taquito into salsa is a requirement, but regular tomato salsa, meh, it’s not exciting enough, I wanted something sweeter.  So as I was grabbing the cilantro in the produce department, tomatillos caught my eye.
I have never cooked with tomatillos before and now is a great time to try. Ok, so there’s 2 green components of the salsa verde, what about the rest of the ingredients? Well, jalapeño, of course and next to the jalapeño’s were pasilla peppers, great.
Grilled peppers and tomatillos fresh off the grill

How do you make salsa verde?

Just throwing all these ingredients into the food processor to whip up the salsa just did not sound exciting enough in the flavor department. It’s still grilling season, why don’t I grill the ingredients? Perfect! They grill up really quickly on a hot grill.
I got a great char on the pasilla and jalapeño peppers, and let them cool in a bowl covered with plastic wrap and the skins just peel right off using a paper towel.
Vibrant green grilled salsa verde in a white bowl with blue corn chips and cilantro
After blending everything in the food processor, I tasted the salsa and it was missing a little sweetness. After looking through the pantry I had a small can of crushed pineapple and let me tell you, what a fantastic flavor combination.
The tomatillos don’t need to be grilled, but the flavor difference must be night and day. I can’t say because I only tasted them grilled and that works for me.

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Yield: 4 -6

Grilled Salsa Verde

This grilled salsa verde is not your average salsa verde. Grilled tomatillos, pasilla peppers and jalapeño with added sweetness from pineapple. This  is a salsa so full of flavor you'll find it hard to put down the tortilla chips.

This grilled salsa verde is not your average salsa verde. Grilled tomatillos, pasilla peppers and jalapeño with added sweetness from pineapple. This  is a salsa so full of flavor you'll find it hard to put down the tortilla chips.

Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes

Ingredients

  • 2 pasilla peppers
  • 6 medium tomatillos, husks removed, rinsed cut into quarters
  • 1 medium jalapeño
  • 1/2 cup fresh cilantro
  • 1 small can crushed pineapple
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Preheat outdoor grill.
  2. Grill the pasilla peppers and jalapeño until the skin is blackened.
  3. Put the roasted peppers in a glass bowl and cover with plastic wrap for 30 minutes.
  4. Grill the tomatillos for 3 minutes per side , set them aside.
  5. When the peppers are cooled, using a paper towel rub them to remove the skin and roughly chop.
  6. Add all the ingredients to a blender and blend until puréed.

Nutrition Information

Yield

1
Amount Per Serving Calories 30Sodium 148mgCarbohydrates 6gFiber 2gSugar 3gProtein 1g
© Culinary Ginger
Cuisine: Mexican / Category: Appetizers
Dipping a shredded chicken baked taquito into a bowl of salsa verde