A great alternative to traditional tomato salsa, this smoked tomatillo salsa has a complex fresh flavor with a hint of smoke. It is great with chips and can also work as a delicious sauce (similar to salsa verde) on top of enchiladas or burritos. The complexity comes from smoking most of the ingredients before combining them in a food processor with some fresh lime juice and cilantro. The tomatillos have a unique sweetness that lends it self well to balancing the smoke and spice.
Smoking the tomatillos allows them to slowly roast and release the water that is in them. Doing this also incorporates a subtle smoky flavor from the wood, I used a blend of hickory and apple. Depending on the wood you use you can really change the flavors to fit your preferences.
All in all this salsa is a great choice if you are looking to change things up from your everyday tomato salsa.
6
Cups10
minutes40
minutesIngredients
1 1/2 lbs 1 1/2 Fresh Tomatillos (Washed and Quartered)
1 1 Yellow Onion (Quartered)
3 3 Poblano Peppers
2 2 Bell Peppers
3 3 Jalapeno Peppers
1 1 Serrano Pepper
4 Cloves 4 Garlic
1 C 1 Water
1 oz 1 Cilantro
3 T 3 Lime Juice (Fresh Squeezed)
1 T 1 Black Pepper (Coarse Ground)
1 T 1 Cumin Seeds (Toasted, Ground)
1 T 1 Coriander Seeds (Toasted, Ground)
Directions
- Heat smoker to 225°F.
- Remove husks and wash tomatillos (the fruit of the tomatillo has a sticky coating on it you will want to wash this off). Quarter them and put in a heat safe pan. I like to use disposable roasting pans for this.
- Add garlic cloves and quartered onions to roasting pan. Wash all peppers and add them whole to the rack of your smoker. Add the roasting pain with onions and tomatillos to the prepared smoker.
- Smoke for 45 minutes.
- While tomatillos and peppers are smoking toast your cumin and coriander seeds by adding them to a small sauté pan over medium heat and gently tossing them until they start to lightly darken. Allow to cool then grind them both with a mortar and pestle.
- After 45 minutes remove everything from the smoker. Allow to cool for 5-10 minutes.
- Remove seeds and stems from bell peppers and poblano peppers. For the jalapenos and serrano peppers remove stems, seeds can also be removed if you prefer a mild salsa. All the contents of the roasting pain and the prepared peppers to a food processor.
- Add cilantro, lime juice, kosher salt, toasted coriander and cumin seeds to the mixture.
- Pulse food processor 3-4 times. Then gradually add in water 1/4 cup at a time, pulsing in between additions, until you reach your desired consistency.
- Allow to fully cool before covering. Store in a sealed container in the refrigerator for up to 1 week.
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