Smoked Salsa Verde

What’s a party without chips and dip? This Smoked Tomatillo Salsa 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!
Copyright © 2012 PolyScience; Photos and Recipes by Joe Strybel

Prep time: 10 minutes

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

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

Step 2:
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.

Step 3:
Stir in chopped onion and season with salt to taste.

Step 4:
Garnish and serve with tostadas or tortilla chips and lime wedges.

Copyright © 2012 PolyScience; Photos and Recipes by Joe Strybel



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