Description
- 1 lb tomatillos, husked and rinsed
- 1 small white onion, quartered
- 2 cloves garlic, peeled
- 1-2 jalapeños (or serranos for extra heat)
- 1 tbsp olive oil
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp cumin (optional)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
Ingredients
Units
Scale
- 1 lb tomatillos, husked and rinsed
- 1 small white onion, quartered
- 2 cloves garlic, peeled
- 1–2 jalapeños (or serranos for extra heat)
- 1 tbsp olive oil
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 1/2 tsp cumin (optional)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat the Smoker: Set your smoker to 225°F using wood chips like mesquite, hickory, or applewood for a rich smoky flavor.
- Prepare the Vegetables: Toss tomatillos, onion, garlic, and jalapeños with olive oil, salt, and pepper.
- Smoke the Ingredients: Place everything on a smoker-safe tray and smoke for 45-60 minutes, or until tomatillos are soft and slightly charred.
- Blend the Salsa: Transfer smoked tomatillos, onion, garlic, and jalapeños to a blender or food processor. Add lime juice, cumin (if using), and cilantro. Pulse until smooth or leave it chunky for a rustic texture.
- Adjust Seasoning: Taste and add more salt or lime juice as needed.
-
- Chill & Serve: Let the salsa rest in the fridge for at least 30 minutes to enhance the flavors. Serve with chips, tacos, grilled meats, or eggs!
Notes
- No Smoker? Roast everything on a grill or under a broiler until charred.
- Mild Version: Remove seeds from jalapeños before blending.
- Storage: Keeps in the fridge for up to 5 days.