Smoked Salsa

Appetizer recipes
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SVonhof
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Smoked Salsa

Post by SVonhof »

I got this recipe from JLCBBQ's post on the Smoke Ring and it is a go-to recipe for us:
http://www.thesmokering.com/forum/viewtopic.php?t=69843

Ingredients:
6 Roma Tomatoes
9 Serrano peppers
10 Cloves of garlic
2 Onions, skinned and halved

Cilantro
Salt (to taste)
Ripe avocado

Directions:
1. Combine the first 4 ingredients in a disposable aluminum pan and smoke it two hours. Throw everything in a blender with a cilantro and season with salt to taste.

If it is too spicy, add in ripe avocado to cut the heat.

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We generally find that we need to cut the heat and should probably swap out some of the Serrano's for Jalapeno's.
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
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Smokin Mike
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Re: Smoked Salsa

Post by Smokin Mike »

Scott I thought that recipe looked familiar and sure enough I had given it a spin back in 2016. I'm not sure why I haven't made any of the salsa since but it may be just one of those things that fell through the cracks. Thanks for posting that up as it gives me a reminder to get off my duff and to make another batch as I remember it being very good. :D
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RiskDude
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Re: Smoked Salsa

Post by RiskDude »

That looks interesting. Making salsa is another thing on my list this year. Just haven't done it yet. How does the smoking impact the flavor??
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SVonhof
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Re: Smoked Salsa

Post by SVonhof »

RiskDude wrote: Sat Jan 23, 2021 3:30 pm That looks interesting. Making salsa is another thing on my list this year. Just haven't done it yet. How does the smoking impact the flavor??
It obviously adds a smokey note to it. It also softens the veggies, making it easier to get them chopped up in the food processor.
Scott V.
My gear: Weber Genesis EP-330 (gas grill), UDS, MUDS/Weber Smokey Joe, Weber 22" kettle, Camp Chef 30k BTU burner
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