Matt's Smoked Salsa Recipe - Cooking Index
Matt's Smoked Salsa Recipe - Cooking Index
| 3 | Medium tomatoes | |
| 1/2 | Sweet white onion - cut in chunks (medium) | |
| 3 | Jalapenos -or- | |
| 6 | Serranos (for a hotter salsa) | |
| 3 | Garlic | |
| 3/4 teaspoon | 3.8ml | Salt - or to taste |
| 1 teaspoon | 5ml | Red wine vinegar |
| 2 teaspoons | 10ml | Vegetable oil |
| 1/2 cup | 118ml | Water |
This recipe is adapted from one that appears in Matt Martinet's Culinary Frontier: A Real Texas Cookbook by Matt Martinez, Jr. and Steve Fate (Doubleday, 1997).
It's great with chips, but it's heavenly with barbecue, steaks, and scrambled eggs. If you don't have a smoker, a barbecue pit will do.
Combine ingredients in a heavy pot, and place the pot (uncovered) in a smoker for 1 1/2 to 2 hours, or until the vegetables are soft. (Do not allow the sauce to become dry; add more water if needed.) Remove pot from smoker.
Mash (do not blend) the vegetables, taking care to mash one chili at a time until salsa tastes hot enough; discard any extra chilies. (Salsa will be chunky.) Adjust the salt to taste. Store in an airtight container in refrigerator (will keep about 2 weeks). Yield: 2 cups.
Note: For a thicker salsa, combine 1 Tbs. cornstarch with 2 Tbs. water, and drizzle the mixture into the salsa while it's still hot. Simmer on low heat for 5 to 10 minutes until salsa reaches the desired thickness. If it becomes too thick, simply add a bit more water.
Posted to the BBQ List by "Glen G. Hosey" <[email protected]> on Apr 12, 1998.
Source:
"Some Like It Hot", Texas Highways Magazine, Jan 98
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