Wash the peppers. Remove the husks and stems from the tomatillos, clean, and cut in half.
Bring the Treager to smoking temperature (160º) using the mesquite pellets.
Smoke the peppers and tomatillos for five minutes then turn up the heat to 350º, leaving the lid closed until you turn the peppers. When the temperature reaches 350 cook for an additional 5 minutes, turning the peppers when they start making a popping sound.
If your smoker does not have a temperate gauge, the popping started about the same time the smoker reached 350º.
You want the peppers cooked, with some marks, but not charred.
Take the peppers off the smoker and let them cool for a few minutes. Remove the stems and seeds from all the peppers, and cut the larger peppers in half.
Put all the cooked peppers and tomatillos in a blender and purée. Taste the salsa verde and add the Himalayan sea salt to taste, I used about a teaspoon.
Store what you think you can eat in a couple weeks in your refridgerator. Freeze the rest.