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