Smoked Salsa

By sadams1001

Ingredients

• 6 oz lime juice
• 1 small can chipotle pepper (less for milder salsa)
• 1 large onion, plus 1/3 to 1/2 cup diced
• 2 anaheim peppers
• 3-4 jalapeno peppers (vary depending on heat)
• 3 bulbs garlic
• 6 large tomatoes
• 1 - 2 bunches cilantro (chopped)
• 1 large can whole tomatoes (28 oz)
• Salt
• Extra Virgin Olive Oil

Details

Servings 1

Preparation

Step 1

Smoke the following ingredients:
- Whole Onion (smoke until soft)
- Anaheim Peppers (smoke until they get a good char, but remove before the meat cooks)
- Jalapeno Peppers (same as anaheim)
- Garlic (smoke until soft - but not roasted soft)
- Tomatoes (remove when skins split)
Peppers usually come off first, then tomatoes, then garlic and onions (up to 4 hours).

Peel and seed the peppers, peel the tomatoes and squeeze out some of the excess juice, peel the garlic, peel the onion (if you didn’t do this before putting it on the smoker) and then coarsely chop. Then working in batches, process all of the vegetables, plus the chipotle peppers in adobo sauce, in the food processor. Meanwhile, I heat a kettle on the oven with just enough oil to lightly coat the bottom of the plan, then sauté the ½ cup of diced white onion until soft. When soft, add the processed vegetables, lime juice and cilantro and bring to a gentle boil, add salt to taste. Reduce heat to medium low/low and simmer for about 30 minutes. Taste periodically to the test the level of hotness, and salt level. If the salsa is too hot, run a can of drained, whole tomatoes through the processor and add to the kettle (add as much or as little as you need to get the spiciness you want). I think the salsa is best when served warm or at room temperature.