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.

Recipe by Cooking Light October 1999

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Randy Mayor

Recipe Summary

Yield:
3 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

16 calories; calories from fat 17%; fat 0.3g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.7g; carbohydrates 3.5g; fiber 0.7g; cholesterol 0mg; iron 0.4mg; sodium 105mg; calcium 9mg.
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