Fire up your Traeger or your favorite pellet smoker — today we’re making a generous batch of Smoked Tomatillo Salsa that delivers bright, smoky flavor. Fresh tomatillos and vine-ripened tomatoes meet the simplicity of wood-fired cooking to create a salsa that’s vibrant, tangy, and just the right amount of heat. This recipe is perfect for dipping with chips, topping tacos or burritos, or stirring into scrambled eggs for a smoky morning kick.
Smoked Tomatillo Salsa Recipe
Fresh, homemade salsa tastes completely different from the jarred versions at the grocery store. Many commercial salsas are cooked and processed for shelf stability, which alters their flavor and texture. This smoked tomatillo salsa stays bright and fresh while gaining a pleasant wood-smoke note from the smoker.
Note: this recipe is not shelf stable or suitable for home canning. It keeps for about a week in the refrigerator and freezes well if you want to save extra. The recipe is flexible — increase tomatoes for sweetness, add extra garlic for punch, or swap in spicier chiles to raise the heat.
Browse more of my Traeger recipes in the Traeger Recipes collection.
Recipe Shopping List
You probably have most of these on hand. For the exact amounts, see the ingredient list in the recipe card below.
- Tomatillos
- Roma tomatoes
- Yellow onions
- Garlic
- Jalapeño peppers
- Limes
- Salt
- Cilantro
How To Make This Recipe
Here’s a quick overview of the process. The full recipe with quantities follows in the recipe card below.
- Preheat: Start your smoker and set it to 175°F.
- Prep: Wash and trim the vegetables. Arrange them on a lined baking sheet.
- Smoke: Smoke the vegetables for about 30 minutes to add a subtle smoky layer.
- Finish: Increase the heat to 325°F and roast for an additional 30 minutes to soften and char edges.
- Blend: Place the cooled vegetables in a blender and pulse until you reach the texture you like. Work in batches if needed.
- Chill: Cover and refrigerate the salsa for at least four hours to let the flavors meld.
- Serve: Enjoy with chips, over tacos, or as a condiment for grilled meats and vegetables.
Recipe FAQ
Yes. The salsa improves after a day or two in the fridge as the flavors meld. It will keep well for 4–6 days refrigerated. If you need to store it longer, freeze in airtight containers.
Store leftover salsa in a sealed container in the refrigerator for up to a week. For longer storage, portion into freezer-safe containers or bags and freeze for several months. Thaw in the refrigerator before serving.
Yes. Add extra garlic or swap jalapeños for serranos to increase heat. Stir in a splash of vinegar for extra brightness, or roast a poblano for depth. Fresh cilantro added after blending keeps its herbal flavor bright.
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Smoked Tomatillo Salsa
Yield: 12 servings
This easy smoked salsa uses fresh tomatillos and tomatoes for a bright, tangy base with a subtle wood-smoke aroma. It’s an ideal make-ahead condiment for parties or weeknight tacos.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
- 15 tomatillos, husked and rinsed
- 5 roma tomatoes
- 2 medium yellow onions
- 8 cloves garlic
- 4 jalapeño peppers (adjust to taste)
- 3 limes, juiced
- 1 tablespoon salt (start with less and adjust)
- Fresh cilantro, to taste
Instructions
- Preheat your smoker to 175°F and line a baking sheet with parchment or lightly oil it.
- Arrange the tomatillos, tomatoes, onions, garlic, and jalapeños on the sheet.
- Smoke the vegetables for about 30 minutes to pick up smoke flavor.
- Raise the smoker/grill temperature to 325°F and continue roasting the vegetables another 25–30 minutes, until softened and slightly charred.
- Allow the vegetables to cool slightly, then transfer to a blender. Add lime juice and salt. Pulse until you reach your desired texture. Blend in cilantro to taste.
- Taste and adjust salt, lime, or heat. Chill covered for several hours for best flavor before serving.
Notes & Tips
- For extra heat, keep the jalapeño seeds or substitute serranos.
- If your blender is small, blend in batches to avoid overflow.
- To keep the salsa bright, add fresh cilantro and lime juice after blending rather than before long storage.
Nutrition (per serving, estimate)
- Calories: 35
- Total Fat: 1 g
- Sodium: 532 mg
- Carbohydrates: 8 g (Fiber 2 g, Sugar 4 g)
- Protein: 1 g
Nutrition data provided here is only an estimate.
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