Smoked Tomato-and-Tomatillo Salsa

Photo: Randy Mayor
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.

Yield:

3 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

October 1999