Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[Glassth]

Gave my 1st try at smoked salsa.  [ Invalid Attachment ] .rosted on high heat for 5  minutes then smoked for an hour. Smoked flavor was good. But thinking I should have rosted longer. Any other tips?

[dk117]

Sure grill a little longer for some char.    I also like to add rehydrated ancho chilies and mix the whole thing in the food processor.   

DK

[dk117]

Here's my process (most certainly not a recipe).

First we have my harvest from Monday.  Assortment of peppers, tomatoes, tomatillos.  Red and white onion from the store.  Maybe 25 mins total low heat.   Kept the onions on longest.    Second we have (not pictured) 4 ancho chilies in 2 cups of water at a boil then simmer for 15 mins.    Third comes the food processor.  Salt, garlic, vinegar, smoked paprika to taste.   And I mean to taste ... it's an adjust as you mix process.   Keep some chips handy.  Let rest overnight in the fridge or serve warm.  Warm is really nice, but the flavors blend better with time.

DK

PS this is a very smokey salsa, but no pellets were harmed in this process.

 [ Invalid Attachment ]  [ Invalid Attachment ]

[yorkdude]

Here's my process (most certainly not a recipe).

First we have my harvest from Monday.  Assortment of peppers, tomatoes, tomatillos.  Red and white onion from the store.  Maybe 25 mins total low heat.   Kept the onions on longest.    Second we have (not pictured) 4 ancho chilies in 2 cups of water at a boil then simmer for 15 mins.    Third comes the food processor.  Salt, garlic, vinegar, smoked paprika to taste.   And I mean to taste ... it's an adjust as you mix process.   Keep some chips handy.  Let rest overnight in the fridge or serve warm.  Warm is really nice, but the flavors blend better with time.

DK

PS this is a very smokey salsa, but no pellets were harmed in this process.

 [ Invalid Attachment ]  [ Invalid Attachment ]

I will take mine with a straw please ! Yum.

[Glassth]

Here's my process (most certainly not a recipe).

First we have my harvest from Monday.  Assortment of peppers, tomatoes, tomatillos.  Red and white onion from the store.  Maybe 25 mins total low heat.   Kept the onions on longest.    Second we have (not pictured) 4 ancho chilies in 2 cups of water at a boil then simmer for 15 mins.    Third comes the food processor.  Salt, garlic, vinegar, smoked paprika to taste.   And I mean to taste ... it's an adjust as you mix process.   Keep some chips handy.  Let rest overnight in the fridge or serve warm.  Warm is really nice, but the flavors blend better with time.

DK



PS this is a very smokey salsa, but no pellets were harmed in this process.

 [ Invalid Attachment ]  [ Invalid Attachment ]

That looks  like what I was looking for! Is the color coming from the ancho chilies?

[dk117]

That looks  like what I was looking for! Is the color coming from the ancho chilies?

Yes!  There is smoked paprika.  I've tried without and achieved same color.  All from the ancho chilies. 

DK

[cookingjnj]

Great thread Glassth, and great looking salsa dk.  I would probably be doing so much tasting there might not be much left to put in the fridge.

[Mudflap]

Looking good.
Easy to make with any recipe you like just smoke first.
https://pelletfan.com/index.php?topic=961.msg10213#msg10213

Mudflap

[Glassth]

Great thread Glassth, and great looking salsa dk.  I would probably be doing so much tasting there might not be much left to put in the fridge.

Made 3 batch’s roasted longer added the publano. Turned out amazing!! And was a hit with the crowd!!

[Ralphie]

Awesome thread!  Definitely going to give this a try.

DK, about how much vinegar would you recommend?  What kind of vinegar?

[dk117]

I think it was two years back.  A friend made some exceptional salsa.   I asked about his process and he said vinegar.  Ever since I've added a few tablespoons of distilled white vinegar to my salsa.  seems to help with the blending of flavors.

DK