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Smoked Tomato-and-Tomatillo Salsa

Photo: Randy Mayor
Yield 3 cups (serving size: 1/4 cup)
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

Nutrition Information

  • calories 16
  • caloriesfromfat 17 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 3.5 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 105 mg
  • calcium 9 mg

How to Make It

  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.