Smoked Grilled Salsas Recipe

Grilled tomatillo salsa and chips

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

Salsa Verde 1

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

Corn Salsa 1


Grilled Salsa Verde

1. Remove husks from tomatillos and place on pre-heated grill
2. Grill tomatillos until charred (about 5 minutes, turning halfway through)
3. Combine tomatillos, jalapeno & cilantro in food processor until a coarse puree
4. Stir in white onion & salt and serve!

Salsa Verde 3

Grilled Corn Salsa

1. Leave husk on corn and grill on pre-heated grill until well charred
2. Remove husk and silk and replace corn on grill for another 3-5 minutes lightly charring the corn itself
3. Cut corn off cob
4. Combine corn kernels and remaining ingredients in a bowl, season to taste with salt & pepper

Corn Salsa 4


By Lena Clayton