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Prep Time: 0 Minutes Cook Time: 34 Minutes |
Ready In: 34 Minutes Servings: 15 |
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I came up with this smoking some beer can chickens one Sunday afternoon. Always wanted to incorporate the smoked flavor into my Salsa and it really turned out to be a hit to me. My everyday Salsa recipe with a smokey twist. Ingredients:
8-10 fresh tomatoes |
2-3 onions |
3-5 jalapenos |
2-3 tbls. roasted garlic |
big handful of chopped cilantro |
3 tbls. vinegar |
3 tbls. lime juice |
1 tbls. mexican chili/lime seasoning (optional) |
salt/pepper |
Directions:
1. Smoke the tomatoes, onions, and Jalapenos on top rack of smoker on a double layer of foil for 3-4 hours depending on temperature of smoker. I also roast the garlic here as well( cut off top of garlic head, drizzle small amount of olive oil, wrap in foil and throw on smoker)
2. peel skin off tomatoes( it will peel right off after smoking ) add to food processor.
3. chop up onions and jalapenos and add to food processor
4. Be careful,the smoking process will really intensify the heat of the Jalapenos, seed first and add 1or 2 at a time to desired heat.
5. Add roasted Garlic and all other ingredients to food processor and pulse until desired consistency.
6. note:I smoke on a propane type smoker at 225-250 with mesquite or Hickory wood chips that have been soaked in water. You can do this on a regular grill with the wood chips in a foil pack with holes poked in it, just turn off one side of grill and place the ingredients on that side with other side on low heat.
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