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Zucchini Salsa Verde Recipe


Zucchini Salsa Verde

Spice up your BBQ with this flavor-filled side. Made with grilled zucchini, tomatillos, and a big kick of jalapeño, this salsa is perfect with tortilla chips or as a topping for a piece of meat.

See all salsa recipes.


  • 1 large sweet onion, quartered
  • 2 poblano peppers, seeded and cut into 1-inch pieces
  • 2 medium zucchini, cut into 1-inch pieces
  • 4 tomatillos, husks removed and quartered
  • 3 jalapeños, halved and seeded
  • 2 tablespoons canola oil
  • 2 tablespoons lime juice
  • 1 tablespoon Louisiana-style hot sauce
  • 1 ½ teaspoons grated lime zest
  • ¼ teaspoon salt
  • 2 teaspoons honey (optional)


Prepare a grill. 

In a large bowl, combine the first 6 ingredients. Toss the mixture together to thoroughly coat the vegetables with oil. Transfer to a grill wok or basket. Grill the vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally.

Cool slightly, so the vegetables are cooled enough to be handled. Chop the vegetables into pea-sized pieces, and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt, and honey, if desired.