2 Jalapeños, halved
1 tbsp Apple Cider Vinegar
1 Avocado, diced
1 tsp Black Peppercorns, Ground
8 oz Cheddar Jack Cheese, shredded
3/4 cup Cilantro, Chopped
1 tsp Cumin
2 Garlic Cloves, peeled and smashed
1 Jalapeno Pepper, minced
1 tsp Kosher Salt
1 Lime, Juiced
1 tbsp Olive Oil
1/2 tbsp Pit Boss Smoked infused Classic Sea Salt
4 oz Queso Fresco, crumbled
1/2 Red Bell Pepper, chopped
1/2 minced Red Onion
1 Roma Tomatoes, Diced
1/4 cup Sour Cream
1 1/2 lbs tomatillos, husked and washed
8 oz Tortilla Chips
1 lb Tri Tip Roast
1 White Onion, quartered
Level up your appetizer game with these epic Smoked Tri Tip Nachos. Also known as Santa Maria steak, the tri tip roast cut is heavily marbled and full of excellent flavor. The steak is smoked and seared on the Pit Boss Platinum Series Lockhart until perfectly medium rare, then diced into succulent, bite-sized morsels. The tri tip is layered on tortilla chips with Cheddar Jack cheese, peppers, tomatoes, and finished off with creamy avocado, sour cream, and a zesty smoked tomatillo salsa verde. This is "na-cho" average appetizer.
Salsa Verde Ingredients
If you don’t have a Pit Boss Platinum Series Lockhart Grill you can smoke the ingredients prior to cooking the Tri Tip. Simply fire up your Pit Boss Pellet Grill @ 225°F and smoke the ingredients for up to an hour. Remove and let them sit until you are ready to blend in a food processor. See below for those instructions.
To enhance the sweetness of the tomatillos and the spicy peppers, pair this recipe with our Competition Blend Wood Pellets which combines a blend of Hickory, Maple, and Apple Hardwoods.
Note: This recipe uses Pit Boss Smoked Infused Classic Smoked Sea Salt seasoning.