1lgshallot, diced (can also use red onion), about 1/2 cup total
1/4cupapple cider vinegar *(may not use it all, see notes)
1handful of cilantro, chopped (about 1/3 cup packed)
freshly cracked pepper
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.Vindulge readers get an exclusive 25% off discount with Blendtec Blenders by adding the code VINDULGE at check out. Take advantage of this amazing blender for all your sauce and product needs!