The Killer Cook's Smoked Salsa Verde

  • 1 lb tomatillo 
  • 2 yellow onions
  • 2 lg jalapeños
  • 1 clove garlic
  • 1 C cilantro
  • 1 yellow banana (just before it ripens)
  • Salt to taste

Method:

Smoke tomatillos @ 225°f over hickory & cherry for 1 hour 

✴Get a nice char on the jalapeño, onions & banana on the cast iron griddle/skillet either on the grill or stove top.

✴add all ingredients to the blender , blend until smooth. Keeps in fridge for a few days, you will notice some separation after it sits, but a quick stir and you are back in business.

Enjoy!