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
- 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
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.
*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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