I saw a fellow GMG user post a few pictures of some smoked salsa he made and I had to try it myself. I decided to take some pictures and video along the way in the event I felt it worthy of a post. It totally is! I’m not sure I’ll be able to eat salsa any other way moving forward. A hint of smoke adds some serious depth to some fresh garden salsa. There is a point of diminishing returns when it comes to smoke taste, so as you’ll see, I follow the mentality that ‘a little goes a long way’ with this recipe. Hope you enjoy!
Ingredients:
- 5lbs of fresh tomatoes. I prefer San Marzano
- 1 medium Vidalia Onion (I only ended up using half, but I like less onion taste)
- 7-8 large fresh from the garden Jalapeno peppers
- 1 lime
- Approximately 1 cup of fresh cilantro leaves
- Salt to taste
Prep:
- Prepare the Green Mountain Grill to 275 degrees for smoking
- Cut all tomatoes in half and remove as many seeds as possible
- Repeat with the jalapenos
- Peel and slice the Vidalia onion in half
- Arrange all tomatoes, peppers and onion on racks or trays for smoking, cut side up
Process:
- Smoke the tomatoes, jalapenos and onion for 1 hour at 275 degrees
- Add half the tomatoes, half the jalapenos and 1/4 of the onion to a food processor
- Add half the cilantro, juice of half a lime and a few pinches of salt
- Process until desired texture
- Taste and decide how much salt, lime, pepper, cilantro and onion you want to add next
- Add the remaining tomatoes to the food processor and then add all remaining ingredients to taste
- Process until desired texture, put in a storage container and enjoy!
- This should keep up to a week, depending on the volume of lime you add (acid is a preservative)
Here is a video of the entire process I followed:
Matt Frampton
Pitmaster of Hot Grill on Grill Action BBQ Team | Author of The Book on Competition BBQ | Pizza Addict | Husker Fan | Musician
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