Smoked Salsa 1st

Any food other than BBQ or Grilled.

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jwh
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Smoked Salsa 1st

Postby jwh » Thu Aug 03, 2017 7:04 pm

Tried my hand at smoked salsa some time back. Just smoked a few tomatoes, some garlic cloves, serranos for heat, and a large amount or Anaheim and Poblano peppers, then puréed it into this delicious sauce (best served warm, IMHO):

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Re: Smoked Salsa 1st

Postby OldUsedParts » Thu Aug 03, 2017 7:07 pm

Makes me wanna go grab that bag of Tostitos and call it Supper :tup: :salut: :cheers: I may smoke some next time but on very small scale
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Re: Smoked Salsa 1st

Postby bsooner75 » Thu Aug 03, 2017 7:28 pm

Very nice. It really does add a next level flavor


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Re: Smoked Salsa 1st

Postby outlaw » Fri Aug 04, 2017 8:37 am

Yes, about 1/2 the time I make salsa I used smoked peppers. Sometimes I will go ahead and smoke some and freeze for later use. Whole different flavor profile that way. Yours looks great.
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Re: Smoked Salsa 1st

Postby jwh » Fri Aug 04, 2017 9:27 am

outlaw wrote:Yes, about 1/2 the time I make salsa I used smoked peppers. Sometimes I will go ahead and smoke some and freeze for later use. Whole different flavor profile that way. Yours looks great.

Thanks, Outlaw.

When I add cilantro (which I think is better in cold salsa), it has a much greener tint to it. I have been reticent to attempt tomato heavy salsa, because the tomatoes turn out too much sweetness for my taste. What -if anything- do you do to counter that? The sweet salsa taste is why I despise 95% of store bought jarred salsa. And when I see that they've added extra sugar (on top of the natural sugars provided by tomatoes), I shudder.
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Re: Smoked Salsa 1st

Postby DUMP-TRUCK BBQ » Fri Aug 04, 2017 10:11 am

What type tomatoes do you use? Roma?? Trying my hand at this soon and I'm still trying to determine my portions of toms, peppers, garlic, etc. I'd like to make around 4 Kerr jars worth. Thoughts?
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Re: Smoked Salsa 1st

Postby jwh » Fri Aug 04, 2017 10:41 am

DT,

I have used Roma before, but this time it was "Tomatoes on the vine," and not very many. My peppers FAR outweigh tomatoes (probably 5 to 1).
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Re: Smoked Salsa 1st

Postby outlaw » Fri Aug 04, 2017 12:14 pm

jwh wrote:
outlaw wrote:Yes, about 1/2 the time I make salsa I used smoked peppers. Sometimes I will go ahead and smoke some and freeze for later use. Whole different flavor profile that way. Yours looks great.

Thanks, Outlaw.

When I add cilantro (which I think is better in cold salsa), it has a much greener tint to it. I have been reticent to attempt tomato heavy salsa, because the tomatoes turn out too much sweetness for my taste. What -if anything- do you do to counter that? The sweet salsa taste is why I despise 95% of store bought jarred salsa. And when I see that they've added extra sugar (on top of the natural sugars provided by tomatoes), I shudder.


I use Romas as well, and the chicken boillion is what counteracts the sweetness. The tomatillos I use I'm sure factor in as well.
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Re: Smoked Salsa 1st

Postby jwh » Fri Aug 04, 2017 12:23 pm

This is how I usually prepare my salsa.
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