Recipe by TxGriffLover
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)
Directions See How It's Made
- 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.