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
SMOKY FOUR-PEPPER SALSA
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Provided by Julia C Brogli
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat.
- Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
- Peel tomatoes and drain excess liquid. Peel and seed peppers.
- Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g
RED PEPPER & TOMATO SALSA
This fresh and tasty salsa is perfect as a summery dip
Provided by Mary Cadogan
Categories Canapes, Side dish, Snack
Time 10m
Yield Serves 8
Number Of Ingredients 6
Steps:
- Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.
Nutrition Facts : Calories 31 calories, Fat 1 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.43 milligram of sodium
SMOKED TOMATO SALSA
This recipe uses the Cameron Stovetop Smoker. I have no idea how it will turn out using another device. Proportions are approximate. Please adapt them to your love of chiles and fondness of garlic and cilantro. This would work well with any fresh pepper or chile.
Provided by gourmetmomma
Categories Peppers
Time 1h
Yield 3 cups
Number Of Ingredients 10
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.
Nutrition Facts : Calories 57.8, Fat 0.5, SaturatedFat 0.1, Sodium 302, Carbohydrate 12.8, Fiber 2.9, Sugar 5.9, Protein 2.5
SMOKY GRILLED CORN SALSA
Our backyard grill is the perfect place to cook up the ingredients for homemade corn salsa. It's yummy with tortilla chips and as a topping for meat, poultry and fish. -Alicia DeWolfe, Gloucester, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 cups.
Number Of Ingredients 13
Steps:
- Grill the tomatoes, corn, peppers and onion, covered, over medium heat for 10-12 minutes or until tender, turning occasionally. Allow vegetables to cool slightly. Remove corn from cobs; transfer to a large bowl. Chop the remaining vegetables and add to corn., In a small bowl, whisk the cilantro, oil, vinegar, garlic, salt, sugar and pepper. Pour over vegetables; toss to coat. Serve warm or cold.
Nutrition Facts : Calories 40 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED PEPPER PEACH SALSA RECIPE
Roasted Pepper Peach Salsa Recipe Roasted Pepper Peach Salsa has a rich deep roasted vegetable flavor that will have your taste buds dancing. Enjoy it with chips or top your favorite grilled chicken with it.
Provided by Arlene Mobley - Flour On My Face
Categories Condiment
Time 1h30m
Number Of Ingredients 13
Steps:
- Prepare the canning jars and canning lids by washing in hot soapy water. .
- Prepare the tomatoes by washing, then coring the Roma tomatoes. Place a strainer over the top of a large bowl.
- Place a strainer over the top of a large bowl. Place the tomatoes into the strainer to allow as much of the liquid to drain away while preparing the remaining vegetables.
- Next, peel the onion and cut it into quarters. Cut the peppers into quarters, seed and remove the membrane. Peel the garlic.
- Preheat the oven to 450 degrees.
- On a large 16 inch aluminum baking sheet spread the prepared tomatoes, onions, peppers, and garlic out on the baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 15 minutes. Remove the garlic from the baking sheet in the oven to keep it from burning. Place the roasted garlic on a cutting board to cool.
- Toss the remaining vegetables and return the baking sheet to the oven. Continue roasting the vegetables for another 15-20 minutes or until slightly charred on the edges. Do not overcook.
- Remove the roasted vegetables from the oven and cover with aluminum foil or place the roasted vegetables into a large bowl and cover. Allow to cool.
- While the vegetables are cooling peel, pit and chop the peaches into a bowl that has either lemon juice or Ball Fruit Fresh (mixed with water as instructed on the container) to prevent the peaches from browning. (Follow the Fruit Fresh directions)
- Once the vegetables in the bowl are cool enough to handle peel the skin from the tomatoes and peppers. Discard the skin.
- Chop the peeled and roasted tomatoes, peppers and onion. Mince the garlic.
- Place the roasted vegetables, garlic and peaches into a large 6-quart stainless steel pot.
- Add the vinegar, honey, pepper, salt, and ground cumin to the pot.
- Heat the pot on medium-high until the ingredients come to a full rolling boil. Once boiling lower the heat and simmer uncovered for 20 minutes.
- Fill your hot canning jars with the hot salsa leaving a 1/2 inch headspace.
- Wipe the jar rims and cover with a flat lid and a finger tight band. Repeat with remaining jars.
- Process filled jars in a hot water bath canner for 20 minutes.
- Makes 5 to 6 pints.
Nutrition Facts : ServingSize 0.25 cup, Calories 40 kcal, Sugar 6 g, Sodium 149 mg, Fat 1 g, SaturatedFat 1 g, Carbohydrate 8 g, Fiber 1 g, Protein 1 g
GRILLED FISH WITH SMOKY TOMATO-ANCHOVY SALSA
Categories Fish
Number Of Ingredients 14
Steps:
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over medium-high heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.
- Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.
- Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.
- Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and
SMOKY TOMATO AND EGGPLANT SPREAD
Steps:
- Preheat the oven to 425 degrees F.
- Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
- In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
- Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.
SMOKY TOMATO PEPPER SALSA
This Brazilian salsa finished with sweet paprika makes a great accompaniment for grilled meat and fish
Provided by Jennifer Joyce
Categories Condiment
Time 10m
Yield Makes 250ml
Number Of Ingredients 8
Steps:
- Put all the ingredients in a food processor and pulse until chopped, but not too fine. Pour into a serving bowl and add seasoning and a pinch of sugar.
Nutrition Facts : Calories 76 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
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- Use a damp paper towel to wipe the dried chiles clean before toasting. In a heavy, dry skilled (such as cast iron) toast the chiles in batches until pliable. Place them in a shallow bowl and pour the boiling water over them, then weigh them down with a plate. Let soak for 10 minutes.
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- Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
- Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!
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- Soak wood chips in water 30 minutes. Drain well. Meanwhile, prepare a charcoal fire in a smoker according to manufacturer’s instructions. Maintain temperature at 200°F to 225°F for 15 to 20 minutes. Place wood chips on coals. Smoke tomatoes and jalapeños, covered with smoker lid, until tender, about 45 minutes. Remove tomatoes and jalapeños from smoker; discard stems from jalapeños.
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- In a heavy, dry skillet (cast iron, for example) toast the chiles in batches until pliable. Place in a stainless steel or glass bowl. Pour boiling water over the chiles and weigh down with a plate or weight. Let soak for 20 minutes.
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