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.
My Private Note
Units: US | Metric
- 1Discard the papery coating from the tomatillos and wash them well.
- 2Pat them dry and set them core side down in an 8 x 11-inch perforated aluminum foil pan.
- 3Set 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.
- 4It is fine if some of the tomatillos split open.
- 5Cool to room temperature.
- 6Scrape the tomatillos into a food processor or blender.
- 7Add the olive oil, cilantro, lime juice and 1 teaspoon salt.
- 8Process until smooth.
- 9Check the seasoning, adding salt and/or hot pepper sauce, as you like.
- 10The sauce will be quite thick-perfect for spooning onto foods or using as a dip.
- 11If you prefer a thinner sauce, stir in water, one tablespoon at at time, until you have the consistency you like.
- 12The sauce may be prepared up to three days in advance.
- 13Store covered in the refrigerator and bring to room temperature before serving.
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Nutritional Facts for Stove Top Smoker Tomatillo Sauce
Serving Size: 1 (181 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 114.9
- Calories from Fat 76
- Total Fat 8.4 g
- Saturated Fat 1.1 g
- Cholesterol 0.0 mg
- Sodium 438.1 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 3.2 g
- Sugars 6.7 g
- Protein 1.6 g