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.
Place tomatillo mixture, cilantro, and remaining ingredients in a food processor. Process until finely chopped.
Note: Store in an airtight container in the refrigerator up to 1 week; serve with a slotted spoon.