Smoked T'mater Salsa

Nature Boy

A nice mosquito filled evening here in virginny. Damn them tiger mosquitos that were so carelessly introduced to our country a few years ago. We have been invaded.[p]Anyways, like many of yall, I have a bunch of gorgeous tomatoes (and peppers), and need to do something with them quick. I seem to remember some recipes posted for salsa that used smoked tomatoes as a base. Could not locate in the new recipe section.[p]Anyone know where I might find a good recipe??[p]Thank ya much for any ideas!
Cold cold beverages to you.
Chris

JJ

Nature Boy,
Try this
[ul][li]Salsa[/ul]

Nature Boy

JJ,
That is one hell of a list of choices. I am overwhelmed. I looked at a few, but did not see any using smoked tomatoes. You tried any of them that you can point me to??
Chris

QBabe

JJ,[p]WOW...what a list!

Sundown

Nature Boy,
Hey there. Head on over to where ever you can get dry ice. Put a hunk of it in a box and stick it off in a corner of your yard. That should help get rid if the skeeters. They are attracted to the carbon dioxide.
Send me a jar of that salsa when you're done making it.
(You could always trap a bunch of skeeters and Q'em good project for the twins)

Unknown

Nature Boy,
Although the link below is for a Smoked marinara sauce, I thought you might want to look at how the tomatoes were done and do some adapting. Smoking an onion along side the tomatoes sounds like a good idea, too. Whatever you try, post the results. [p]
[ul][li]smokin' tomatoes[/ul]

Stogie

Nature Boy,[p]Here is my favorite. You can of course change anything you want. The liquid smoke can be used just in case the smokey flavor is not intense enough for you. I do these guys over higher heat and add LOTS of smoke. The heat level of the grill is up to you..the longer you leave them, the more smoke is absorbed.[p]Enjoy!![p]Stogie
___________________________________________________________[p]Kevi's Smokey Jalapeno Salsa [p]6 large Tomato(s)
10 Jalapeno pepper
2 Garlic clove(s)
2 tablespoons Cilantro, chopped
2 tablespoons White vinegar
2 teaspoons Salt
Liquid Smoke, to taste
1/4 medium Onion(s)[p]PREPARATION:
Roast the tomatoes(rub with some oil first) and Jalapenos on a grill set at high temp. Put the 'maters on first. After 10 mins. put the Jalapenos on. After another 10 minutes turn all of them over. The 'maters will turn almost black and the skin will start to fall off.
Let cool and then skin the 'maters and de-stem the Jalapenos.
Place all ingredients in processor and blend.
Chill.

Nature Boy

Sundown,
With my luck, the carbon dioxide will draw the mosquitoes from all my neighbors' yards....then once we have 4 times the skeeters we normally have, they will (all at once) realize there aint no blood in that cold block. That is when they will come after me, Lan, and the twins.[p]Maybe if we eat enough salsa, we can naturally repel them with the pepper fumes coming out of our skin.[p]Tiger mosquitoes. Now fully established in 17 states, and here to stay. All cuz we wanted to recycle tires from China.[p]Cheers!
Chris

Nature Boy

ej,
Thanks! Can't have too much info! You think they would get upset if I didn't use Woodbridge wine and wood chips???
;-)[p]Cheers
Chris

Unknown

Nature Boy,[p]There is a great recipe for Double-Smoked Salsa in "Sublime Smoke", which uses avocadoes as well as smoked tomatoes. I've made it several times and it is wonderful.[p]Let me know if you don't have the book and I will post the recipe when I get home.[p]Lee

Nature Boy

Stogie,
The recipe god strikes again! I guess the high temps are so the tomatoes don't melt into a soggy blob?? And to char the skin a bit?? Have you tried lime juice in it? If I did this should I reduce the vinegar?[p]Didn't mean to blast you with questions, but I am a certified salsa rookie.[p]Thanks, Kevin
Chris

Citizen Q

Nature Boy,
Thats the beauty of it, once the skeeters realize there ain't no blood, it's already much too late, they've been freeze dried.

Nature Boy

Thanks, Lee. I just yanked out my book, and blew the dust off of it. Amazing how these books get abandoned after building a 2 foot tall pile of printouts from the forums.[p]That looks good! I just might have to look through this book again while I have it open.[p]A righteous friday to you.
Chris

Toe 49

Nature Boy,[p]NB.....no smokes salsa here, but with what you have you can make one heck of a vegie chili!! Slow smoked with what you can grab from your garden and, for the heck of it, toss in some BGE chicken. I'd say use some leftover chicken but that's an oxymoron.....I remember seeing a recipe which you may be thinking of...I'll look through my 3-ring binder when I head home for lunch and see if it's there....

Nature Boy

Toe 49,
I like that idea. Veggie chili....with MEAT! [p]Thanks for the offer to check your printouts.
Chris

JimE

Nature Boy,[p]Here is mine:[p]6 ripe tomatoes
1 large onion, quartered
2 jalapeno peppers
4 garlic cloves
1/2 cup freshly squeezed lime juice
3/4 bunch cilantro, stemmed
salt and freshly ground pepper to taste
1 chipotle chile in adobo sauce[p]Grill the tomatoes, onions, and jalapenos until the vegetables are slightly blackened. Pulse all ingredients in a food processor until the salsa is fairly coarse. Refrigerate. [p] [p]

Nature Boy

Jim,
Thanks Jim. Ahhhh. There is my lime juice!
Thanks!
Chris

Sundown

Citizen Q,
Freeze dried skeeters! What temp do you cook at? Hi and fast ot lo 'n' slo?
You people are nuts and I' not far behind with a post like this! ;>)

Stogie

Chris,[p]Yes, I always add some lime juice, fresh squeezed! That was SUPPOSED to be my secret ingredient!!! LOL[p]I don't adjust the vinegar because of the lime juice, I do tend to adjust until I like it.[p]Hope this helps![p]Stogie