The Texas BBQ Forum

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):

Makes me wanna go grab that bag of Tostitos and call it Supper I may smoke some next time but on very small scale

Very nice. It really does add a next level flavor


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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.

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.

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?

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).

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.

This is how I usually prepare my salsa.