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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Smoked Green Salsa Recipe

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This recipe for Smoked Green Salsa is from The Lucas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 tomatillos – de-husked, rinse cut in half
3 Roma Tomatoes – cut in half
1 Large red onion peeled and cut into quarters
1 Head garlic peeled
Assorted peppers (jalapeño, serrano's, cayenne, long hots, habaneros) vary ratio depending on desired heat – cut steam off only and leave whole – amount of peppers should be about the same quantity amount as the tomatillo, tomatoes and onion
Smoke Paprika
Handful Cilantro
Extra Virgin Olive Oil
Salt/Pepper to taste
Directions:
Directions:
Place all but about 3 of the tomatillos plus tomatoes, onion, garlic and peppers onto grill screen. Sprinkle smoked paprika then olive oil over and toss to coat evenly. Then place in smoker at 225o F for about an hour. Take off smoker and let cool slightly and add into a food processor with the raw tomatillos (will add a crunch and adds a tartness to the salsa which counters the heat and smokiness) and cilantro. While “blending” the ingredients drizzle in some olive oil till get correct consistency. [Note: I remove the habaneros prior to putting food processor and add after tasting to adjust the heat – get that fruity back of the throat heat with just smoking them with the other ingredients]. Add salt and pepper to taste if needed – enjoy.

 

 

 

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