Friday, September 18, 2009

Smoked Tomato Salsa

Last week one of my Flickr friends posted some roasted tomato salsa he had canned. He said it was his favorite with just the right amount of spice so I asked him to share the recipe since Matt loves salsa so much. Then I started thinking why not smoked the tomatoes instead of just roasting them. I figured that added smoky flavor would be great in salsa.
Smoked Tomato Salsa
I also decided to use all fresh peppers instead of dried because we had them in the garden. This is a really tasty salsa. There is just a hint of smokiness & a nice bite from the peppers. It does take a few steps but its worth it.

Smoked Tomato Salsa

6 lbs plum tomatoes, halved & seeded (you can peel them now if you want)
9 hot chiles, seeded
15 cloves of garlic, unpeeled
3 c red onion, chopped
6 jalapenos, seeded & diced
1 1/2 T reserved tomato juice
1 bunch cilantro, chopped (between 1 and 1 1/2 c)
1 T kosher salt
3/4 t crushed red pepper flakes
3/4 c red wine vinegar

Place the tomatoes in a disposable pan or make on from tin foil. Let smoke for 2 1/2 - 3 hours until vert soft. Run through a food mill or slide the skins off with your hands & mash the tomatoes a bit.

Put the hot chiles & 1 T water in a food processor & blend until smooth. Set aside.

Heat a small skillet over medium-high heat. Add the unpeeled garlic gloves & sauté for 10 - 15 minutes until the skins are brown & the cloves soft. Peel & mince the cooked garlic. Set aside.

Prepare seven 1/2 pint jars & lids by boiling the jars for 20 minutes & the lids for 5 minutes.

Heat a large enamel or stainless steel saucepan over medium-high heat. Add the garlic, onions, jalapenos & reserved tomato juice. Sauté for 10 - 15 minutes until soft. Add the hot chiles, cilantro, salt, red pepper flakes and vinegar. Cook for another 10 minutes or until thickened. Add the tomatoes & bring to a boil. Cook to desired consistency.

Ladle the salsa into the hot jars. Wipe the jar rims. Put the lids on top & hand tighten the neckbands. Process in boiling water for 15 minutes. Turn off heat & let sit 5 more minutes. Remove the jars to a rack to cool for 12 - 24 hours. Lids of the jars should pop & pull downwards. Any jars that do not pop should either be reprocessed or put in the fridge to use.

Makes 7 cups

I'm submitting to the "Homemade Food Event" Ben hosts over at What's Cooking. This month's them is Salsa so join the fun.

Since we had our new "El Cheapo" Smoker going it only made since to smoke a piece of meat on the other rack. We put in a pork butt to smoke for 8+ hours after letting it sit all night with a chili rub on it.
Smoked Pork ButtSmoked Pork Butt
It came out tender & juicy & just look at those pink smoky bits!

If you are not reading this post in a feed reader or at http://agoodappetite.blogspot.com OR at http://agoodappetite.com then the site you are reading is illegally publishing copyrighted material. Contact me at katbaro AT yahoo DOT COM. All recipes, text and photographs in this post are the original creations & property of the author unless otherwise noted.
© 2007-2009 Kathy Lewinski

9 comments:

HungryinSW said...

That pork butt looks awesome. Nice and pink with a little bark on it, I dig the bark.

Lisa said...

This looks great and so does the pork.

Grace said...

i think crunchy peppers are essential in salsa, and the added smokiness from the maters sounds awesome! speaking of awesome, that pork...

Foodycat said...

Pink smoky bits! Yeah baby! Guys this looks just awesome. I love the idea of smoked tomatoes in the salsa.

Karine said...

This salsa seems original and looks delicious! Thanks for sharing :)

Kristin said...

I've tried to make salsa before and failed miserably!!! I will try your recipe... and see if I can succeed!!!

Maris said...

That sure does sound good! I made a fire roasted tomato sauce tonight that was great - smoked sounds even better!

Jessica Lee Binder said...

I love the idea of a smoky salsa.

Ben said...

Nice! I think smoked tomatoes and smoked chipotles make this one of the best salsas ever! :D

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