Salvador's Smoked Tomatillo Salsa

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* Exported from MasterCook *

 

Salvador's Smoked Tomatillo Salsa

 

Recipe By : California Home Cooking by Michele Anna Jordan

Serving Size : 1 Preparation Time :0:00

Categories : Salsas

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups hickory chips or other wood chips, -- soaked in

water for

at least 1 hour, for smoking

3 pounds tomatillos -- husks removed

1/4 cup pumpkin seeds, roasted

12 dried chiles de arbol

1 large quajillo chile

6 large cloves garlic -- chopped coarse

1 teaspoon minced garlic

1 1/2 cups hot water

Kosher salt

 

At least 1 1/2 hours before you smoke the tomatillos, prepare a fire in a

charcoal grill. When the fire has cooled and the coals are completely

covered with thick white ash, scatter the soaked chips over the coals. There

should be plenty of smoke; add more moistened chips if there is not. Oil the

grill rack lightly, and set the tomatillos on the rack. Cover the grill, and

smoke the tomatillos for 15 minutes. Remove the tomatillos from the heat.

 

In a dry skillet over medium heat, lightly toast the pumpkin seeds; do not

let them burn. Remove the seeds and set them aside. Add the chile de arbol

an the guajillo chile to the skillet, and roast them, on both sides until

they are golden brown, 3 to 4 minutes per side; do not let them burn. Remove

the chiles and set them aside.

 

Add the chopped garlic to the skillet, and roast the garlic, for 3 to 4

minutes, or until it is golden brown. Put 1/3 of the tomatillos, the pumpkin

seeds, the chile de arbol, the guajillo chile, the roasted garlic, and the

minced garlic, in a blender, and blend until the pumpkin seeds are well

ground. Add the remaining tomatillos, and blend until the salsa is smooth.

Transfer to a medium bowl and stir in 1 cup of the hot water. Stir in as

much of the remaining 1/2 cup as necessary to achieve the consistency you

like. Taste and add salt. Serve immediately or store, covered in the

refrigerator for up to 1 week.

 

 

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