Smoked Tomatillo Salsa
An easy tomatillo salsa verde using smoked tomatillos and made in the blender. A delicious topping for sausages, grilled chicken, or simply with chips.
Servings: 2 1/2 cups
Cost: $8
Ingredients
- 10-12 medium sized tomatillos, outer casing removed
- 1 lg shallot, diced (can also use red onion), about 1/2 cup total
- 1/4 cup apple cider vinegar *(may not use it all, see notes)
- 1 handful of cilantro, chopped (about 1/3 cup packed)
- 1 teaspoon salt
- freshly cracked pepper
- water as needed
Instructions
To Smoke the Tomatillos:
- Preheat smoker to 275 degrees Fahrenheit
- Rinse tomatillos, and cut in half. Place onto a sheet pan and lightly sprinkle 1 teaspoon salt and freshly cracked pepper over the tomatillos.
- Place tomatillos onto smoker for 90 minutes or until they look soft and roasted.
- Remove from smoker.
To make the Salsa Verde:
- Place the smoked tomatillos and any juices into a blender or mixer while still hot. Add diced shallots, apple cider vinegar (starting with 2 tablespoons), cilantro, 1 teaspoon salt and mix.
- For less acidity, add water until desired flavor, for more acidity add more apple cider vinegar in small quantities.
- Serve over your favorite meats, or as a dip with chips.
Notes
*Depending on how ripe and juicy your tomatillos are we like to add apple cider vinegar, 1-2 tablespoons at a time. If your tomatillos are really soft and juicy you may only need 1 or 2 tablespoons. Start small, and add 1 tablespoon at a time until you get to a consistency and flavor you like.
*Salsa may thicken up after sitting in the fridge overnight. Just warm up again and add a tablespoon at a time of water or apple cider vinegar.
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