What’s a party without chips and dip? This Smoked Tomatillo Salsa is done before you even know it. If you prefer a roasted version, blacken the tomatillos on the grill for a few minutes and let cool before you process them. Grab some corn tortilla chips and a cold cerveza. This salsa is muy picante!
Prep time: 10 minutes
16 Tomatillos, medium sized, husked and rinsed
2 Serrano Chiles or 1 Jalapeño, stemmed
6 Sprigs Fresh Cilantro (thick stems removed), roughly chopped
¼ cup White Onion, finely chopped, rinsed under cold water, drained
¼ cup, cold water
Kosher Salt, to taste
3 Limes, quartered
Tostada or Tortilla Chips
Hickory Smoking Gun™ Wood Chips
In a food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree. Scrape down sides.
Cover bowl of food processor with plastic wrap and use PolyScience Smoking Gun™ to fill with dense smoke. Let sit for 5 minutes. Release smoke and pulse to incorporate.
Stir in chopped onion and season with salt to taste.
Garnish and serve with tostadas or tortilla chips and lime wedges.