Stove Top Smoker Tomatillo Sauce Recipes

Steps:

• Discard the papery coating from the tomatillos and wash them well.
• Pat them dry and set them core side down in an 8 x 11-inch perforated aluminum foil pan.
• Set up the smoker using the wood chips and smoke the tomatillos over medium heat until they are browned in spots and softened, about 40 minutes.
• It is fine if some of the tomatillos split open.
• Cool to room temperature.
• Scrape the tomatillos into a food processor or blender.
• Add the olive oil, cilantro, lime juice and 1 teaspoon salt.
• Process until smooth.
• Check the seasoning, adding salt and/or hot pepper sauce, as you like.
• The sauce will be quite thick-perfect for spooning onto foods or using as a dip.
• If you prefer a thinner sauce, stir in water, one tablespoon at at time, until you have the consistency you like.
• The sauce may be prepared up to three days in advance.
• Store covered in the refrigerator and bring to room temperature before serving.

Steps:

• Place tomatillos and serrano peppers into a medium pot and cover with water. Bring to a boil; reduce heat to medium-low and let simmer until tender, 15 to 20 minutes. Remove from heat, drain, and let cool, 15 to 20 minutes.
• Place cooled tomatillos and serrano peppers, onion, sour cream, cilantro, avocado, garlic, salt, and pepper into an electric blender and puree until almost liquid.

Steps:

• Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
• Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Steps:

• Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
• In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
• Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
• Serve shrimp with sauce.

Steps:

• Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
• Cut the core of the tomatoes with a paring knife, then cut the.
• tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
• Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
• Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
• Cool the tomatoes to room temperature and slip off the skins. Chop coarsely.
• Heat the olive oil in a heavy 2 qt saucepan over medium heat. Stir in the garlic and cook, shaking the pan until you can smell it, about 1 minute. Stir in the onion, season lightly with salt, and add the red pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is softened, about 4 minutes.
• Stir in the tomatoes and cook until most of their liquid is evaporated, about 5 minutes.
• Adjust the heat so the sauce is barely simmering. Taste the sauce and add salt to taste if necessary. Cover the pan and cook until the tomatoes are completely tender, about 10 minutes.
• Pass the tomato sauce through a food mill fitted with a fine disc. If you don't own a food mill, scrape the sauce into a blender and blend, using quick pulses until the sauce is fairly smooth. Stir in the cilantro. Serve warm. The sauce may be prepared up to three days in advance and stored, covered, in the refrigerator. It may also be frozen for up to.
• two months. Warm the sauce in a small saucepan before serving.