Smoked Tomato-and-Tomatillo Salsa
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.
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- Calories: 16
- Calories from fat: 17%
- Fat: 0.3g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.1g
- Protein: 0.7g
- Carbohydrate: 3.5g
- Fiber: 0.7g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 105mg
- Calcium: 9mg
- 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
- 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.
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