There’s something timeless about a salsa roasted over open flame—smoky, bold, and unapologetically fresh. This Roasted Tomatillo Salsa recipe by Chef Johan Magnusson of Big Swede BBQ captures that essence with a deep, fire-kissed flavor that can only come from real grilling. Using the Summerset grill’s intense heat and direct flame, tomatillos, peppers, onions, garlic, and tomatoes develop a beautiful char, layering in that rich, earthy depth you simply can’t get from a pan.

Once roasted, the ingredients come together in a single pot—infused with chipotle, cumin, and chicken broth—and then blended smooth for a salsa that’s equal parts smoky and vibrant. The heat builds gently from the jalapeños and Fresno peppers, balanced by the bright pop of tomatillo and the signature punch of Big Swede BBQ’s Badass Texas Boost rub. For an extra layer of control, use your Summerset side burner to simmer everything together before blending, keeping the prep entirely outdoors and the cleanup minimal.

This salsa delivers backyard flavor with depth and character in every bite. It is perfect for dipping, topping, or gifting.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media. You can also order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Roasted Tomatillo Salsa Ingredients

  • 10 Tomatillos
  • 1 Yellow Onion
  • 2 Fresno Peppers
  • 12 Jalapenos
  • 2 Caribe Peppers
  • 2 Whole Garlic Bulbs
  • 5 Roma Tomatoes
  • 2 Tbs Big Swede BBQ Badass Texas Boost or your favorite SPG rub
  • 1 bunch Cilantro, chopped
  • 1 Tbs Cumin
  • 3 cups Chicken Broth
  • 1/2 Can Chipotle Peppers in Adobo Sauce

Roasted Tomatillo Salsa Directions

  1. Preheat your Summerset grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 450°F. Turn off all the knobs except one.
  2. Roast all the vegetables over the hot zone. When the vegetables have a good char and are cooked through, move them to the warm side of the grill. Some of the vegetables will cook faster than others. Continue until all the vegetables have a good char and are cooked through.
  3. Let the roasted vegetables cool for a couple of minutes. Then peel the garlic bulbs and remove some of the charred skin from the peppers. Place all the roasted vegetables in a large stock pot together with the cumin, chipotle peppers in adobo sauce, cilantro, and chicken broth. Season the pot with the Big Swede BBQ Badass Texas Boost, or your favorite SPG rub.
  4. Mix with an immersion blender until smooth. Add salt or pepper if needed. Serve with Tortilla Chips.

From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com