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Smokey Tomatillo Salsa

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    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.
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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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    #2
    Awesome!!!! Thanks for sharing. This sounds killer!

    Comment


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

      Comment


        #4
        Ya got my mouth waterin'.

        Comment


          #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


            #6
            Hmmmmmm

            Comment


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

              Comment


                #8
                Looks delicious.

                Comment


                  #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


                    #10
                    Looks good! Imma gonna try it!

                    Comment


                      #11
                      I'm on board!

                      Comment


                        #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


                          #13
                          Any garlic?

                          Comment


                            #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


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

                              Comment

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