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Smoke a bunch of tomatillos and tomatoes for an hour or more in cherry smoke. Meanwhile, On the stove mix 8 or more crushed garlic cloves and a couple of finely chopped, strong onions. When they are browned add fresh cilantro, a finally chopped zucchini, thyme, oregano, a few sage leaves and as much fresh basil as you like. I like a lot of basil. Add a cup of good white wine and four tablespoons of raw sugar to the mix. Then take the smoked items off the kamado and into a blender and liquify. Add them to the pot and simmer for three hours. Turn it off and let the pot sit overnight at room temp. simmer it again the next day until it reaches a smooth and dense consistency. By the way, the picture shows just half of the tomatoes and tomatillos smoking on my very old kamado. 


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