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.
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
How to Make It
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.