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Smoker | |
| 1 pound fresh tomatillos, husks removed 1 serrano pepper (or 2 jalapeño peppers), stem removed 2 cloves garlic, peeled 1/2 cup fresh cilantro leaves 1/3 cup diced white onion 1 tablespoon lime juice 1 teaspoon Kosher salt, or more to taste 1/4 teaspoon ground cumin (optional) Granulated Garlic (to taste optional) Optional Agave/Honey to taste | |
| Oven Approach Preheat oven to 425°F Rinse and dry the tomatillos. Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper. Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through. Smoker Approach Preheat smoker to 230 Rinse and dry tomatillos, place on a rack with the onion (not diced yet) jalapeno and garlic Smoke 1-1 1/2 hours till are soft Let cool and dice the onion, and stem the tomatillos. Transfer the tomatillos and serrano pepper to a blender or food processor. Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency. (Always be careful when blending hot mixtures, as they expand while blending.) Taste, If bitter, add some agave/honey, process and let set a few (do it slowly till the bitterness is gone). Taste and season with extra salt, granulated garlic and/or cilantro if needed. Serve immediately, or refrigerate in a sealed container for up to 5 days. | |
Unrated | |
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