SMOKED SALSA
Tomatoes, onions, and peppers are smoked long and slow in a smoker grill, resulting in a robust, homemade salsa.
Provided by Elliot Porter
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
- Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours.
- Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.
Nutrition Facts : Calories 57.8 calories, Carbohydrate 13 g, Fat 0.4 g, Fiber 3.1 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 30.5 mg, Sugar 6.5 g
SMOKED TOMATO SALSA
Steps:
- For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
- For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.
MESA GRILL'S SMOKED TOMATO SALSA
Provided by Moira Hodgson
Categories quick, condiments, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients in a mixing bowl. Serve at room temperature.
Nutrition Facts : @context http, Calories 29, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 204 milligrams, Sugar 2 grams
FRIED GREEN TOMATOES
Steps:
- Slice the tomatoes. Sprinkle the slices with soy, Tabasco and Worcestershire sauces.
- Place the flour in a bowl or plastic bag and mix in the paprika.
- Heat half an inch of oil in a large skillet, when the oil is hot, dredge a few slices of tomato in the flour and fry them in one layer, turning them once. Drain on paper towels and keep warm until all the tomatoes are cooked.
BBQ CHICKEN QUESADILLA WITH SMOKED TOMATO RELISH AND BUTTERMILK DRESSING
Steps:
- Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
- For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
- For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
- To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.
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- Place tomatoes, onion, jalapeno, and whole garlic cloves directly on the grill grates. Close the lid and smoke for 90 minutes.
- Add smoked tomatoes, onion, jalapeno and whole garlic to a blender jar or food processor. Add in the lime juice, cilantro, and salt and pulse until salsa reaches desired consistency.
- Add salt to taste. Eat immediately if you like hot salsa. For cold salsa, transfer to a lidded glass jar and refrigerate for 24 hours before serving. This salsa tastes great when allowed to sit for a bit of time to allow all the flavors to combine.
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- While the smoker is preheating, prep the vegetables. Slice the tomatoes and onions into quarters, then the jalapeno in half.
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- Take your seeded peppers, tomatillos, onion, and garlic, and place them on a parchment-lined or silicone-baking-mat-lined baking sheet.
- Preheat your Traeger according to manufacturer directions, and turn the temperature to 225. Place the baking sheet inside, and let cook for 30 minutes. (If you don't have a Traeger, I'd recommend oven roasting these.)
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- Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain grill temperature at 200° to 225°.
- Place the wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place tomatoes and pepper on grill rack over foil pan on unheated side. Close lid; cook 50 minutes. Remove tomatoes and pepper from grill; discard stem from pepper.
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- While tomatoes are cooking, chop red onion and mince jalapeno for all three components, placing correct amounts in three separate bowls for Quesadilla, Smoked Tomato Salsa and Avocado Relish. Add cut corn and diced zucchini in bowl for Quesadilla.
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