StinkyH
03-29-2004, 03:38 PM
Had a recipe for salsa that included 2 tsp of liquid smoke... figured I could just as well add smoke to my salsa via the smoker... turned out great.
Halved and stemmed 10 Roma tomatoes - add salt and pepper to the open side and then spray with olive oil - turn over and spray the backside with olive oil(if you don't have a sprayer you can brush this on as just as well).
Take 1/2 of a white onion and separated the layers into three or four pieces - add salt & pepper and spray with olive oil.
Do the same to one halved(seeds removed) jalapeņo pepper.
Fired up the lil Chief smoker with a pan of hickory chips.
Put the veggies on the racks and into the smoker for 10 minutes once the smoke gets going.
Move the veggies from the smoker to a pre-heated, medium heat grill for 5-7 minutes, then flip and leave on for another 5-7 minutes.
When you pull your veggies from the grill the tomato skins should be starting to peel back.
Throw the tomatoes into a large non-metallic bowl and put the jalapeņo and onion on top.
Cover with cellophane and let cool at room temp.
Once cooled - in a food processor(or blender) - chop the onion. Pull half of this and set this aside(you can add the rest later to taste - I've nuked a batch of salsa with too much onion - can over power the other flavors).
To the food processor add 2 tbsp of fresh cilantro leaves, 2 cloves of garlic and 2 tbsp of white vinegar along with the jalapeņo and blend well.
Next add half of the tomatos and blend. Pour this into a large plastic container.
Add the rest of the tomatoes to the food processor and blend... dump this into the plastic container and mix well and taste - add the rest of the onion as desired.
Put into the refrigerator and/or consume. I find the flavor is better after a few hours as the ingredient's flavors have time to marry.
Scarf at will. :smash:
StinkyH
Halved and stemmed 10 Roma tomatoes - add salt and pepper to the open side and then spray with olive oil - turn over and spray the backside with olive oil(if you don't have a sprayer you can brush this on as just as well).
Take 1/2 of a white onion and separated the layers into three or four pieces - add salt & pepper and spray with olive oil.
Do the same to one halved(seeds removed) jalapeņo pepper.
Fired up the lil Chief smoker with a pan of hickory chips.
Put the veggies on the racks and into the smoker for 10 minutes once the smoke gets going.
Move the veggies from the smoker to a pre-heated, medium heat grill for 5-7 minutes, then flip and leave on for another 5-7 minutes.
When you pull your veggies from the grill the tomato skins should be starting to peel back.
Throw the tomatoes into a large non-metallic bowl and put the jalapeņo and onion on top.
Cover with cellophane and let cool at room temp.
Once cooled - in a food processor(or blender) - chop the onion. Pull half of this and set this aside(you can add the rest later to taste - I've nuked a batch of salsa with too much onion - can over power the other flavors).
To the food processor add 2 tbsp of fresh cilantro leaves, 2 cloves of garlic and 2 tbsp of white vinegar along with the jalapeņo and blend well.
Next add half of the tomatos and blend. Pour this into a large plastic container.
Add the rest of the tomatoes to the food processor and blend... dump this into the plastic container and mix well and taste - add the rest of the onion as desired.
Put into the refrigerator and/or consume. I find the flavor is better after a few hours as the ingredient's flavors have time to marry.
Scarf at will. :smash:
StinkyH