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.
Cook Time4 hourshrs
Course: condiment
Keyword: condiment, electric smoker
Author: Alex Gorgos
Equipment
Electric Smoker
food processor
Ingredients
5Roma tomatoes
1headgarlicleft whole
1medium white onion peeled; sliced in half horizontally
4jalapeños
1/4cupcilantro
4tbspvinegar
1/2tspsalt
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.