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.

How to Make It

Step 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.

Step 2

Place tomatillo mixture, cilantro, and remaining ingredients in a food processor. Process until finely chopped.

Step 3

Note: Store in an airtight container in the refrigerator up to 1 week; serve with a slotted spoon.

Ratings & Reviews