Source: dLife

A smoky and spicy salsa great for sandwiches or with grilled meat.

Servings

0.75 lb Tomatillo, fresh, medium (about 7 large)
2 cup fresh cherry tomatoes , halved (3/4 lb)
0.25 cup fresh cilantro , chopped
2 tbsp shallots, chopped
1 tbsp fresh lemon juice
0.5 tsp salt
0.5 tsp ground oregano
0.25 tsp black pepper , freshly ground
1 whole jalapeno pepper , halved and seeded
1 medium garlic cloves , peeled

1 Peel off husks and cut off stems from tomatillos; slice in half.
2 Cover a Dutch oven with aluminum foil and pour in 1/2 cup hickory chips. Place lid on oven and heat over medium-high heat for 10 minutes or until chips smoke.
3 Place tomatillos and tomatoes in a steamer basket and place in Dutch oven. Place lid on oven and smoke 10 minutes. Take mixture out of oven and let cool.
4 Using a food processor or blender, puree tomatoes and tomatillos with cilantro, shallots, lemon juice, salt, oregano, black pepper, jalapeno pepper, and garlic until chunky.

Store salsa in an airtight container and chill for up to 1 week.