Prep 10 mins
Cook 40 mins
This sauce is delicious on all things grilled, especially salmon steaks, chicken thighs marinated in chilies and lime juice, and flank steak, rubbed with salt & pepper. It is also a delicious dip for warm corn chips. From the cookbook, "Smokin'" You can use either hickory or mesquite wood chips.
- 1 1⁄2 lbs small fresh tomatillos (about 1 1/2-inches in diameter)
- 1 1⁄2 tablespoons mesquite wood chips
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons fresh lime juice
- 1 teaspoon kosher salt (to taste)
- hot red pepper sauce (optional)
- Discard the papery coating from the tomatillos and wash them well.
- Pat them dry and set them core side down in an 8 x 11-inch perforated aluminum foil pan.
- Set up the smoker using the wood chips and smoke the tomatillos over medium heat until they are browned in spots and softened, about 40 minutes.
- It is fine if some of the tomatillos split open.
- Cool to room temperature.
- Scrape the tomatillos into a food processor or blender.
- Add the olive oil, cilantro, lime juice and 1 teaspoon salt.
- Process until smooth.
- Check the seasoning, adding salt and/or hot pepper sauce, as you like.
- The sauce will be quite thick-perfect for spooning onto foods or using as a dip.
- If you prefer a thinner sauce, stir in water, one tablespoon at at time, until you have the consistency you like.
- The sauce may be prepared up to three days in advance.
- Store covered in the refrigerator and bring to room temperature before serving.