Category: Salsa -

Smoked Salsa Verde     

Ingredients:
4 jalapeño peppers, stems removed
3 tomatillos, husks peeled
1 white onion, peeled
8 garlic cloves, peeled
½ cup canola oil, plus more for drizzling
1 bunch fresh cilantro
½ cup white vinegar
½ cup water
1 tbsp. dark chili powder
1 tbsp. kosher salt, plus more as needed
1 tsp. restaurant-style ground black pepper
1 tsp. chicken bouillon powder
1 tsp. ground cumin
1 tsp. dried Mexican oregano

Preparation:
Preheat a smoker to 250°F. On a quarter sheet pan, combine the jalapeños, tomatillos, onion, and garlic. Drizzle with the oil and toss lightly to coat. Place the pan in the smoker and cook for 45 minutes until softened. Remove the vegetables and let cool to room temperature.

Transfer the smoked vegetables to a blender and add the remaining ingredients. Blend on medium speed for 3–4 seconds until the salsa is well incorporated and the ingredients are broken down but not puréed. Taste and add more salt as needed.

Refrigerate overnight before serving.

Date added: 2025-10-02
Number of visits: 24