Smoked Salsa Verde

  By PolyScience Culinary    

March 23, 2015

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What’s a party without chips and dip? This Smoked Tomatillo Salsa made with the Smoking Gun® Pro is done before you even know it. If you prefer a roasted version, blacken the tomatillos on the grill for a few minutes and let cool before you process them. Grab some corn tortilla chips and a cold cerveza. This salsa is muy picante!


16 Tomatillos, medium sized, husked and rinsed

2 Serrano Chiles or 1 Jalapeño, stemmed

6 Sprigs Fresh Cilantro (thick stems removed), roughly chopped

¼ cup White Onion, finely chopped, rinsed under cold water, drained

¼ cup, cold water

Kosher Salt, to taste

3 Limes, quartered

Tostada or Tortilla Chips

Hickory Smoking Gun™ Wood Chips


In a food processor, combine the tomatillos, chiles, cilantro and 1/4 cup water. Process to a coarse puree. Scrape down sides.

Cover bowl of food processor with plastic wrap and use PolyScience Smoking Gun™ to fill with dense smoke. Let sit for 5 minutes. Release smoke and pulse to incorporate.

Stir in chopped onion and season with salt to taste.

Garnish and serve with tostadas or tortilla chips and lime wedges.


1 Review


July 2, 2015

Another tasty looking reipce. Do you like that mini cuisinart? I have been making a salsa with tomatillos as well, but I usually put some onion and garlic in there as well, which I roast on the stove. Actually I roast the tomatillos on the stove in a thick cast iron pan with the shells still on, which I take off after they’re done roasting. I’ve never tried peeling them before, but I’ll try that next time.

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