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Charred Tomatillo Salsa

  • Yield: About 2 cups


  • 1 1/2 pounds tomatillos, husks removed, rinsed
  • 1 onion, peeled and halved
  • 1 to 2 serrano chiles (to taste)
  • 2 cloves garlic (in their skins)
  • 2 tablespoons roughly chopped cilantro (leaves and tender stems ok) plus 1 tablespoon finely chopped leaves
  • Kosher salt, to taste


  • Heat a grill to high or preheat a broiler. Place the tomatillos, onion, chiles, and garlic cloves directly onto the grill grates (or on a foil-lined baking pan about 4-inches from the broiler unit) and grill/broil, turning occasionally, until well-charred, usually about 6 to 10 minutes. 

    As the vegetables are finished charring, transfer them to a blender (garlic cloves should slip right out of their skins).  Add the roughly chopped cilantro and blend to roughly puree – you don’t want the salsa to be completely smooth. 

    Season to taste with salt and add the finely chopped cilantro. 

Recipe Details