Smoked Tomatillo Salsa

4.74 from 15 votes

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.

Prep Time1 30

Making the Salsa5

Total Time1 35

Course: Appetizer

Cuisine: Salsa

Servings: 1/2 cups

Author: Mary Cressler

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
¼ 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:

Prep: Preheat smoker to 275 degrees Fahrenheit using a fruit wood. Rinse tomatillos, and cut in half. Place onto a sheet pan and lightly sprinkle 1 teaspoon salt and freshly cracked pepper over the tomatillos.
Smoke: Place tomatillos onto smoker for 90 minutes or until they look soft and roasted. Remove from smoker and place in a Tupperware container to retain the juices.

To make the Salsa Verde:

Blend: 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.
Add Water: 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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