Smoked Tomato-and-Tomatillo Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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You can actually smoke without using an outdoor grill with the simple technique we've used here. This unusual and versatile salsa is great with tortilla chips, as a filling for a wrap, or a topping for any grilled meat. Ingredients:
3/4 pound tomatillos (7 large) |
1/2 cup hickory wood chips |
2 cups halved cherry tomatoes (3/4 pound) |
1/4 cup chopped fresh cilantro |
2 tablespoons chopped shallots |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon freshly ground black pepper |
1 jalapeño pepper, halved and seeded |
1 garlic clove, peeled |
Directions:
1. Discard husks and stems from tomatillos, and cut each in half. Set aside. Line a Dutch oven with foil, and add hickory chips. Heat chips, covered, over medium-high heat for 10 minutes or until chips begin to smoke. Arrange tomatillos and tomatoes in a vegetable steamer. Place tomatillo mixture in foil-lined pan. Cover and smoke 10 minutes. Remove tomatillo mixture from pan, and cool to room temperature.
2. Place tomatillo mixture, cilantro, and remaining ingredients in a food processor. Process until finely chopped.
3. Note: Store in an airtight container in the refrigerator up to 1 week; serve with a slotted spoon.
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