"Smoked" Roasted Tomatillo Salsa with Smoky Orchard

Tomatillos give this a different flavor than the normal Smoky Orchard Oven Roasted Salsa.  Also, I know it's blasphemy to any backyard smoking enthusiast to even mention the words "liquid smoke", but with this recipe, you get some of that complex smoke flavor without having to break out the smoker and tend to it for a couple of hours.

Fun fact: Tomatillos are actually not just small green tomatoes.  They are actually part of the nightshade family and are actually more closely related to cherries than they are tomatoes.

Ingredients:

10-12 Tomatillos with the husks & stems removed and thoroughly rinsed
2 small yellow onions, cut into large chunks
4-5 chipotle peppers in adobo sauce
4 cloves of chopped garlic
2 TBSP fresh lime juice
½ cup chopped fresh cilantro
3 TBSP Smoky Orchard
2-3 drops of liquid smoke (or more, depending on your taste)

Instructions:

• Preheat the oven to 450°F and line a baking sheet with aluminum foil.
• Place tomatoes (skin side down) and onions on baking sheet.

• Drizzle with olive oil and sprinkle with Smoky Orchard.
• Roast for about 15-30 minutes, or until the tomatoes and onions are soft and slightly browned to your liking.

• In a food processor, place the tomatillos, onions, peppers, garlic, lime juice, cilantro, and the remaining Smoky Orchard. Process until combined.
• If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season with more Smoky Orchard to taste and serve.

• Store leftover salsa in the fridge for up to 2 weeks. Makes about 24 oz.

As with my other salsa recipe, try smoking the veggies