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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

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