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Smokey Tomatillo Salsa

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  • ianmko
    Former Member
    • Nov 2018
    • 9
    • Houston, TX

    Smokey Tomatillo Salsa

    Howdy everyone!

    Here's my Smokey Tomatillo Salsa recipe with some photos too. This salsa takes a few days to mature in the fridge. By the 4th day or so, the flavors really blend and the smoke pops in the best of ways.

    Start with a pound or so of fresh tomatillos, peeled and washed, 1 or 2 limes, 1 or two Serrano peppers, and half a yellow or white onion. (The top sirloins were for later!) Will also need 1/2 bunch of cilantro and a medium avocado later. Total prep and cook time is about 1 hour.

    Click image for larger version

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    Add some smoke. I used a small handful of mesquite chips on my coals at the beginning when the food was still cold from the fridge.
    Click image for larger version

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    To prevent stuff from falling through the grates I used these cool copper mats my wife got me for Christmas. Put the food directly over the coals. Grill until the tomatillos turn slightly translucent and dull green. Make sure you get some good grill marks on your limes, or they will overpower the other flavors later on.
    Click image for larger version

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    Squeeze the lime juice and discard the rinds, remove the stems and seeds from the peppers, and add everything to a blender, along with half a bunch of cilantro and a medium avocado. In my opinion, you don't really need to add salt if your chips have salt on them already. Makes a little more than 1 quart.
    Click image for larger version

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  • Spinaker
    Moderator
    • Nov 2014
    • 9965
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
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    #2
    Awesome!!!! Thanks for sharing. This sounds killer!

    Comment

    • CandySueQ
      KCBS President, and Moderator
      • Jul 2014
      • 1537
      • Pellet Fired Jambo, T1000 Woodmaster, FEC100, MAK 2 star, Yoder 640, Backwoods Pellet Chef, 14" & 22" WSM, 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Portable

      #3
      I'll be trying this one! Thanks so much!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 11046
        • Near Richmond VA
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        #4
        Ya got my mouth waterin'.

        Comment

        • Troutman
          Club Member
          • Aug 2017
          • 6511
          • Republic of Texallence

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          #5
          I make almost the exact same salsa (must be an Htown thing ) except I grill up the avocado halves as well. Makes a great salsa, thanks for posting !!!

          Comment

          • jecucolo
            Club Member
            • Nov 2015
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            #6
            Hmmmmmm

            Comment

            • klflowers
              Club Member
              • Sep 2015
              • 2276
              • Tennessee

              #7
              Stuff like this, you need to turn that trial member into club member, methinks.

              Comment

              • Sweaty Paul
                Founding Member
                • Aug 2014
                • 1093
                • Hays, KS
                • Green Mountain Grill - Jim Bowie
                  (I've never regretted having too much grate space).

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                #8
                Looks delicious.

                Comment

                • Murdy
                  Club Member
                  • May 2018
                  • 403
                  • North-Central Illinois

                  #9
                  I've been making a tomatillo-chicken recipe for years (got it off Simply Recipes, I'm pretty sure), it's excellent, but I'd bet it would be even better if I smoked the tomatillos. Next Time!

                  Comment

                  • Stevo
                    Club Member
                    • Jul 2016
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                    #10
                    Looks good! Imma gonna try it!

                    Comment

                    • painter
                      Club Member
                      • Dec 2016
                      • 162
                      • Denver
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                      #11
                      I'm on board!

                      Comment

                      • T-bone
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                        #12
                        Awesome recipe! It has a great fresh flavor. We use it all the time. The only difference is that we use a poblano instead of the serranos.

                        Comment

                        • ByTor
                          Club Member
                          • May 2019
                          • 30

                          #13
                          Any garlic?

                          Comment

                          • TripleB
                            Club Member
                            • May 2017
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                            #14
                            Gonna do a neighborhood party in June. Doing 3 different soft tacos - al pastor, smoked chuck and roasted chicken. Gonna serve it with this smokey tomatillo sauce. Thanks.

                            Comment

                            • marshall
                              Club Member
                              • Jul 2017
                              • 308

                              #15
                              looks great think im gonna try this tonight, thanks for the pics and recipe!!

                              Comment

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