Charred Tomatillo & Orange Salsa

Grilling the veggies gives this salsa a deeper flavor and a hint of smokiness. Charring the orange balances out its sweetness.
Publish date:
tomatillo orange salsa

Recipe by Claudette Zepeda-Wilkins

Start to Finish: 30 minutes

Servings: Makes 2 cups


  • 2 tomatillos, husked and rinsed 

  • 1 large Roma tomato 

  • 1 small onion, halved 

  • 1/2 orange, peeled and halved 

  • 1 small serrano chile 

  • 2 tsp. grapeseed or vegetable oil 

  • 2 tbsp. finely chopped fresh cilantro 

  • 1 lime, juiced (about 2 tbsp.) 


Heat a grill to medium-high. In a large bowl, toss the tomatillos, tomato, onion, orange quarters, chile, and oil. Grill until charred in spots, 5 to 8 minutes for the orange quarters and chile and 8 to 10 minutes for the tomatillos, tomato, and onion. Transfer to a cutting board. Coarsely chop. Transfer to a food processor and pulse to desired consistency. Pour into a bowl. Mix in the cilantro and lime juice. Let cool. Season the salsa with salt.