Two Grilled Summer Salsas (made at the same time)

In Southern California its not hard to find good salsa, but when there is an abundance of tomatoes and tomatillos from the garden that need to be used, how I could not make my own?

I love using the grill to make salsa since it really helps to add awesome charred bits, and I really like the less watery consistency with a more concentrated flavor. Plus there is so little cleanup and you get to use the grill! It always makes me feel like an empowered lady. 

Have fun!


Two Grilled Summer Salsas (made at the same time)
Yields 8
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Cook Time
10 min
Total Time
20 min
Cook Time
10 min
Total Time
20 min
  1. 1 Tbsp kosher salt
  2. 1 tsp fresh ground pepper
  3. 2 Tbsp olive oil
  4. 1.5 lbs tomatillos, husks removed
  5. 1.5 lbs tomatoes
  6. 1 white onion, peeled and halfed lengthwise
  7. 1 head garlic
  8. 3 jalapenos
  9. 3 large limes
  10. 1 bunch cilantro
  11. 8-10 green onions
  12. 2 ears corn
  13. water
  1. Preheat grill to 500 degrees.
  2. Toss tomatoes, tomatillos, onion, garlic, and jalapeno with olive oil and sprinkled with kosher salt and pepper. Put on grill with the corn as well.
  3. Grill for 4-5 minutes and turn ingredients. Grill another 2-3 minutes and remove from grill. (Note if smaller tomatoes or tomatillos start to explode then remove from grill before other ingredients).
  4. Separate tomatillos from tomatoes into two different bowls. Put half of the grilled onion, garlic cloves (peeled) in bowls as well. Put two jalapenos (remove stems) in the tomatiilo bowl, and one in the tomato bowl.
  5. Using a food processor, pulse together ingredients in the tomato bowl until ingredients are a fine dice. Add juice of 1.5 limes, half of the cilantro and half of the green onions. Pulse again to combine and herbs are a fine chop. Season with salt if necessary. Remove kernels from ears of corn and add to salsa as well. Put in containers and set in fridge.
  6. Combine ingredients in tomatillo bowl using the food processor as well, following the same directions as with the tomato salsa besides the addition of the corn, and add 1/2 cup of water to 1.5 cups of water to thin out salsa to your liking after the addition of the herbs.
  1. Remove seeds on jalapeno for a less spicy salsa.
  2. Tomatillo salsa tends to thicken up a bit, hence the addition of the water.
  3. To just make one of the salsas, just use half the amount of ingredients and don't add the tomatillos or the tomatoes/corn.
The Sea Salt