I have started to make a Tomatillo salsa that is very simple and all natural... not to mention very good. It only has 6 ingredients... tomatillos (1lb),onion (1),garlic (1 whole head), jalapenos (2-4 unseeded) ,cilantro (1/3-1/2 bunch),salt.

De-husk and wash the tomatillos, skin and quarter onion, remove the skins from the garlic and separate into whole cloves, cut stem off jalapenos. Add everything to foil pan and coat with a litte oil/vingear/lime juice/salt.



Then put everything under a broiler and roast till charred. Remove from oven and rotate the tomatillos and jalpenos to make sure both sides are charred. I leave the onion and garlic alone.



Then add everything to a food processor and blend to desired consistency. Finally add the cilantro and pulse in blender till Cilantro is incorporated.



To add a bit of extra flavor you can roast the veggies over wood fire but not necessary.

MY SIL makes something similar, you can also try boiling instead of broiling and add a few avocados, makes it really creamy.

It's good for dips and chips and over pan fried fish.

That looks great....

Nice!

Use that to make some chilaquiles and throw an over easy egg on top


http://www.foodnetwork.com/recipes/marce...lsa-recipe.html

Mouth watering. I wonder what would happen if you smoked a pan for a little bit?

The way my better half does it.

Blazin... that is interesting. That is the first I have heard of tomatillo salsa that included cans of tomato sauce.



It would turn out awesome. You could roast the veggies over an open fire which is delicious...way better than broiler/boiling/cast iron in my opinion or smoke them as you suggested. But I would still try to get the char on there if you are using the smoker. One other option you could do is to 'cook' the salsa in a pot inside your smoker as well. Make the salsa up then just put in a pot near the fire for about an hr.

I've got a grill adjacent to my smoker. Grill first, them smoke. How bad could it be? Man, I'm thinking fajita taco with smoky salsa verde.

Char the crap out of it on the grill and no need to smoke imo. More you cook the more you lose crunch. Looks great OP

Add cumin.