Smoked Tomato-and-Tomatillo Salsa

You can actually "smoke" without using an outdoor grill with the simple technique we've used here. This unusual and versatile salsa is great with tortilla chips, as a filling for a wrap, or a topping for any grilled meat.

Yield: 3 cups (serving size: 1/4 cup)

Ingredients

• 3/4  pound  tomatillos (7 large)
• 1/2  cup  hickory wood chips
• 2  cups  halved cherry tomatoes (3/4 pound)
• 1/4  cup  chopped fresh cilantro
• 2  tablespoons  chopped shallots
• 1  tablespoon  fresh lemon juice
• 1/2  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1/4  teaspoon  freshly ground black pepper
• 1  jalapeño pepper, halved and seeded
• 1  garlic clove, peeled

Preparation

Discard husks and stems from tomatillos, and cut each in half. Set aside. Line a Dutch oven with foil, and add hickory chips. Heat chips, covered, over medium-high heat for 10 minutes or until chips begin to smoke. Arrange tomatillos and tomatoes in a vegetable steamer. Place tomatillo mixture in foil-lined pan. Cover and smoke 10 minutes. Remove tomatillo mixture from pan, and cool to room temperature.

Place tomatillo mixture, cilantro, and remaining ingredients in a food processor. Process until finely chopped.

Note: Store in an airtight container in the refrigerator up to 1 week; serve with a slotted spoon.

Nutritional Information

Calories:

16 (17% from fat)

Fat:

0.3g (sat 0.0g,mono 0.0g,poly 0.1g)

Protein:

0.7g

Carbohydrate:

3.5g

Fiber:

0.7g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

105mg

Calcium:

9mg