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!