Smoked Salsa
Smoked Salsa
Why not smoke the ingredients that go into a salsa? If I’m making smoked carnitas tacos, I have plenty of time to smoke jalapeños, tomatoes, onions, and garlic. I think I’ll keep smoking and continue to come up with these great ideas. Smokedy, smokedy, smokedy…Also, this salsa will keep in the refrigerator for up to a week.
Equipment
- Electric Smoker
- food processor
Ingredients
- 5 Roma tomatoes
- 1 head garlic left whole
- 1 medium white onion peeled; sliced in half horizontally
- 4 jalapeños
- 1/4 cup cilantro
- 4 tbsp vinegar
- 1/2 tsp salt
Wood Chips
- hickory wood chips
- pecan wood chips
Instructions
- Arrange the vegetables on the smokers rack.
- Preheat the smoker to 225 degrees according to the manufacturer’s directions. Place the rack in the smoker.
- The garlic and onions will take 2 hours to smoke. The tomatoes and jalapeños will take 4 hours. Let cool before pureeing.
- Place all of the ingredients in a food processor. Make sure to peel the garlic.
- Blend until it reaches the consistency of your liking.
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