Smoked Tomato-And-Tomatillo Salsa

• 3/4 pound tomatillos (7 large)
• 1/2 cup hickory wood chips
• 2 cups halved cherry tomatoes (3/4 pound)
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped shallots
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 jalapeno pepper, halved and seeded
• 1 garlic clove, peeled

1. Discard husks and stems from tomatillos, and cut each in half. Set aside. Line a Dutch oven with foil, and add hickory chips. Heat chips, covered, over medium-high heat for 10 minutes or until chips begin to smoke. Arrange tomatillos and tomatoes in a vegetable steamer. Place tomatillo mixture in foil-lined pan. Cover and smoke 10 minutes. Remove tomatillo mixture from pan, and cool to room temperature.
2. Place tomatillo mixture, cilantro, and remaining ingredients in a food processor. Process until finely chopped.
3. Note: Store in an airtight container in the refrigerator up to 1 week; serve with a slotted spoon.

hickory wood chips, tomatoes, fresh cilantro, shallots, lemon juice, salt, oregano, freshly ground black pepper, pepper, garlic

Taken from www.myrecipes.com/recipe/smoked-tomato-and-tomatillo-salsa (may not work)