Smoked Salsa Verde

Been wanting to make salsa verde for long time. I’ve made tomato salsa, but never green salsa with tomatillos. Tomatillos, seranos, jalapenos, one whole onion, lots of garlic, and a poblano were coated with olive oil before smoke roasting in the Big Green Egg.

Once roasted, everything was placed into a pot with a glass of water, salt, sugar, a whole bunch of cilantro, Mexican oregano, and the juice of one lemon.  Everything simmered for 30 minutes.  Had a bit with my brisket enchilada.  Very good salsa verde.  The smoke roasted added another layer of flavor to the dish and took a lot of the heat out of the peppers.