Smoked Salsa Verde! by carnitascronch pico de gallosalsaSauce 3 Comments carnitascronch 3 years ago Ingredients/recipe8 medium tomatillos, half a sliced onion (any color will do), 4 jalapeños (or more if you like it spicy), a bunch of cilantro diced, a whole head of garlic left wholeSmoke the garlic, onion, jalapeño, and tomatillos on an offset smoker held around 225, for an hour (I used post oak wood for this smoke, pecan, hickory, etc will work). When tomatillos are soft to the touch, remove all ingreds from smoker and purée after peeling garlic, adding cilantro when cooler. Salt to taste! EvlKhnEvl2dot0 3 years ago Looks great! I find a dash of apple cider vinegar can really bring the tomatillos to life. Seann7656 3 years ago This looks amazing. I never thought to use red onion, but could be good. Always thought white onion lost its punch when smoked. I’ll have to try that!Write A CommentYou must be logged in to post a comment.
carnitascronch 3 years ago Ingredients/recipe8 medium tomatillos, half a sliced onion (any color will do), 4 jalapeños (or more if you like it spicy), a bunch of cilantro diced, a whole head of garlic left wholeSmoke the garlic, onion, jalapeño, and tomatillos on an offset smoker held around 225, for an hour (I used post oak wood for this smoke, pecan, hickory, etc will work). When tomatillos are soft to the touch, remove all ingreds from smoker and purée after peeling garlic, adding cilantro when cooler. Salt to taste!
EvlKhnEvl2dot0 3 years ago Looks great! I find a dash of apple cider vinegar can really bring the tomatillos to life.
Seann7656 3 years ago This looks amazing. I never thought to use red onion, but could be good. Always thought white onion lost its punch when smoked. I’ll have to try that!
3 Comments
Ingredients/recipe
8 medium tomatillos, half a sliced onion (any color will do), 4 jalapeños (or more if you like it spicy), a bunch of cilantro diced, a whole head of garlic left whole
Smoke the garlic, onion, jalapeño, and tomatillos on an offset smoker held around 225, for an hour (I used post oak wood for this smoke, pecan, hickory, etc will work). When tomatillos are soft to the touch, remove all ingreds from smoker and purée after peeling garlic, adding cilantro when cooler. Salt to taste!
Looks great! I find a dash of apple cider vinegar can really bring the tomatillos to life.
This looks amazing. I never thought to use red onion, but could be good. Always thought white onion lost its punch when smoked. I’ll have to try that!