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Smoked Salsa

Large Marge
Large Marge Posts: 404
edited November -0001 in EggHead Forum
More Tex-Mex... saw some great looking Anaheim peppers at Kroger and had to buy a bag. Throw in three fat, ripe tomatoes, some jalapenos, fresh cilantro and limes, and an onion-- I'm set!

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Soaked a bunch of mesquite chips and once smoking pretty heavily I threw on all the veggies. If you haven't smoked salsa veggies yet you have to try- flavor is intense!

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Peppers like these need their peels charred off. A few minutes a side, then I removed and put in a covered glass bowl to steam and cool. Once everything cooled and peels rubbed off the peppers, time to chop up!

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All mixed- with lime juice, cilantro and salt - this baby is in the fridge right now... tough to stay away...

- Marge
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Comments

  • Richard Fl
    Richard Fl Posts: 8,297
    Honey your on the right track, and if you like add some tequila.. The charred skin is the bomb.

    Salsa, Pico De Gallo, Ricardo's


    INGREDIENTS:
    6-8 Whole Tomatoes
    1 Medium Red Onion
    1 Bunch Cilantro, Fresh
    1 Can Green Chilis, Diced, Ortegas/El Paso or similiar
    1-2 Whole Jalapenos, Fresh
    1 Whole Juice, Fresh Lime
    2 Ozs. Wine Vinegar
    1 Dash Cayenne Pepper
    Fresh Ground Pepper, To Taste
    1/2 Oz. Cuervo Gold, Tequila, To Taste, Optional
    2-4 Ozs. Chili Rings, Yellow, Hot, Diced, Optional




    Procedure:
    1 Take tomatoes and cut in half against the stem, remove the seeds and any juices, discard seeds and juices. Dice in 1/4 inch pieces, sprinkle with a little salt and let set for 30 minutes to remove more juices. Prior to doing this if you desire lightly roast the whole tomatoe to remove the skin, gas burner or grill is best, then do the some thing but keep some of the burnt skin for flavor and texture.
    2 Finely dice red onion, jalapenos, chop cilantro, leaves only.
    3 Mix all ingredients, best the next day. Will keep refrigerated about a week if not eaten first This is the way we like it but play around for your taste buds, there are choices for each palate.


    Yield: Variable
    Preparation time: 45 minutes
    Ready in: 45 minutes

    Recipe Type
    Appetizer, Salsa

    Recipe Source
    Author: Richard Howe, AKA "RIRI" ,'88

    Source: Richard Howe



    rei
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