Smoking Salsa Recipes

Steps:

• Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
• Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

Steps:

• Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours.
• Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

Steps:

• In a food processor, process with the metal blade the meat of lime, jalapenos, garlic, and chipotle peppers and ghost chilies if using till minced fine.
• Combine all ingredients in a large saucepan stir to mix well and cook for 10-15 minutes.
• Ladle into hot jars leaving 1/2 headspace.
• Remove any air bubbles.
• Clean rims and adjust lids.
• Process in a boiling water canner for 15 minutes.
• Remove from bath and cool in a wind free area.
• Label and store in a cool, dark, dry place.

Steps:

• For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
• For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

Steps:

• Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.