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):
Smoked Salsa 1st
Moderator: TBBQF Deputies
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
Smoked Salsa 1st
Josh
- OldUsedParts
- Deputy
- Posts: 21615
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: Smoked Salsa 1st
Makes me wanna go grab that bag of Tostitos and call it Supper
I may smoke some next time but on very small scale
![Thumb Up :tup:](./images/smilies/icon_thumright.gif)
![Salut :salut:](./images/smilies/icon_salut.gif)
![Cheers :cheers:](./images/smilies/icon_cheers.gif)
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- bsooner75
- High Plains Smoker
- Posts: 8537
- Joined: Mon Jan 16, 2012 5:34 pm
- Location: Little Elm, TX
- Contact:
Re: Smoked Salsa 1st
Very nice. It really does add a next level flavor
Sent from my iPhone using Tapatalk
Sent from my iPhone using Tapatalk
- outlaw
- Outlaw
- Posts: 1318
- Joined: Sun Jul 02, 2017 10:14 am
- Location: Arlington, TX
- Contact:
Re: Smoked Salsa 1st
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.
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
Re: Smoked Salsa 1st
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.
Josh
- DUMP-TRUCK BBQ
- Pilgrim
- Posts: 8
- Joined: Sun Feb 08, 2009 6:07 pm
- Location: TX'n bogged down in LA
- Contact:
Re: Smoked Salsa 1st
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?
Willy P
Oklahoma Joe Longhorn
Char-Griller Smokin Pro w/SFB
Char-Broil Santa Fe
Brinkmann 810 4-burner
![Texas Flag :texas:](./images/smilies/texasflag.gif)
Oklahoma Joe Longhorn
Char-Griller Smokin Pro w/SFB
Char-Broil Santa Fe
Brinkmann 810 4-burner
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
Re: Smoked Salsa 1st
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).
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).
Josh
- outlaw
- Outlaw
- Posts: 1318
- Joined: Sun Jul 02, 2017 10:14 am
- Location: Arlington, TX
- Contact:
Re: Smoked Salsa 1st
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.
Bayou Classic Ceramic
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
PK (Portable Kitchen) Grill
Johnsons Ultimate Compact Patio Smoker
Yoder YS640 Pellet Grill
- jwh
- Cowboy
- Posts: 360
- Joined: Mon May 08, 2017 11:59 am
- Location: DFW
- Contact:
Return to “The Outpost - Cooking any grub other than BBQ”
Who is online
Users browsing this forum: No registered users and 73 guests