Smoked Tomato Salsa Recipes

SMOKED TOMATOES

Steps:

• Soak the wood chips in water 1 hour, then prepare your grill for smoking.
• Season the tomatoes with salt and pepper. Divide the herbs between the disposable pie pans, then add the tomatoes, cut-side down.
• Once the grill reaches 250 degrees F, place the pans with the tomatoes on the cooler side of the grill. Close the grill and let smoke until the tomatoes are tender, 30 to 40 minutes. If using a gas grill, turn off the flame and let the tomatoes sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

SMOKED SALSA

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.

SIMPLE SMOKED SALSA

Steps:

• Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
• Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

SMOKED TOMATO SALSA

Steps:

• Make an aluminum foil "basket" to hold the food and fit in your smoker. You should have clearance on all four sides and the top.
• Place the tomatoes, garlic, jalepenos, and onion into the foil basket. If you like hotter salsa, leave the seeds in the jalepenos. Otherwise, take them out.
• Load your smoker with 2 to 4 tablespoons of wood chips. I use apple, but that's me.
• Assemble your smoker according to factory directions. The foil basket goes on top of the wire rack.
• Start the smoker on high, close up and turn to medium low. Same as always for the Cameron smoker.
• Cook for about 45 minutes. The tomatoes should soften, but not be mushy. It takes somewhere between 30 and 45 minutes to do this.
• Turn the smoker off and leave it closed. Allow to cool for at least 15 minutes.
• Pour the liquid that accumulated in the foil basket into a small work bowl. Reserve for later. (Don't throw it out, the flavor is too good to toss.).
• Remove the garlic. If you didn't peel it, squeeze the garlic paste out of the peel. Mash.
• Reserve 1 tomato, all the chiles, and 1/4 cup onion. The chile flavor has infused into the tomatoes, so proceed with caution.
• Process the garlic, most of tomatoes and SOME of the onion until it reaches the desired texture (use food processor, batches in the blender, or immersion blender depending on what you have). If the mixture seems stiff, use some of the reserved cooking liquid to thin it down.
• TASTE. Add the smoked chiles in small batches to reach the desired heat level.
• TASTE. Add cilantro, lime juice and salt to taste. This is personal, and it will vary from batch to batch depending on how ripe the veggies were.
• Take the reserved vegetables and chop them finely. Add them to the processed salsa. This gives you 2 textures. If you want only one, then blend away.
• Add additional fresh chopped jalepeno and chopped green onions to taste. Or, leave them out.
• If the salsa turned out too hot, add about 1/2 tsp sugar. This will make it less hot tasting.
• Serve hot or cold with crispy tortilla chips and a cooling beverage.

MESA GRILL'S SMOKED TOMATO SALSA

Steps:

• Combine all ingredients in a mixing bowl. Serve at room temperature.

FIRE-ROASTED TOMATO SALSA

Steps:

• Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.