First of, thank you all for the inspiring posts of amazing salsa recipes. They led me to enthusiastically overestimating my smoker’s capacity 😅
A bit of an intuitive cook so the below recipe is a rough outline, all fresh ingredients except for the onions, garlic & lines were homegrown:
Smoked ingredients (90 min, oak, 180F):
– 2-2.5kg worth of homegrown meat tomatoes & slings. (Brutus, Serene, Pannovy, Unigen’s, Bombero) Halved as seen in pics, smoking reduced & thickened the end-result. – 4 Cayenne’s seeded – 6 jalapenos seeded – 4 pumpkin chilis whole – 1 green “Red Adjuma” whole – 5 Banana peppers whole – 2 Big Jim Peppers seeded – 2 Atomic Heart peppers whole – Half a garlic cluster – 2 red onions – 2 yellow onions
Other ingredients:
– Bunch of Parsley (handfull) – Half a tablespoon of sugar – 2 tablespoons of fine seasalt – 1 tablespoon of white wine vinegar – 2 juiced limes – Cup of the mixed cherry tomatoes (Supersweet, Red profusion, Pearshaped, Sweety)
Blended it all together, realized the blender was too small.. Poured into bowl, realized bowl was too small. Used too many dishes and mixed it all. Then pressure canned it the next day on 10 psi for 10 mins. Should keep for 6 months. Will be gone in 1.
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First of, thank you all for the inspiring posts of amazing salsa recipes. They led me to enthusiastically overestimating my smoker’s capacity 😅
A bit of an intuitive cook so the below recipe is a rough outline, all fresh ingredients except for the onions, garlic & lines were homegrown:
Smoked ingredients (90 min, oak, 180F):
– 2-2.5kg worth of homegrown meat tomatoes & slings. (Brutus, Serene, Pannovy, Unigen’s, Bombero) Halved as seen in pics, smoking reduced & thickened the end-result.
– 4 Cayenne’s seeded
– 6 jalapenos seeded
– 4 pumpkin chilis whole
– 1 green “Red Adjuma” whole
– 5 Banana peppers whole
– 2 Big Jim Peppers seeded
– 2 Atomic Heart peppers whole
– Half a garlic cluster
– 2 red onions
– 2 yellow onions
Other ingredients:
– Bunch of Parsley (handfull)
– Half a tablespoon of sugar
– 2 tablespoons of fine seasalt
– 1 tablespoon of white wine vinegar
– 2 juiced limes
– Cup of the mixed cherry tomatoes (Supersweet, Red profusion, Pearshaped, Sweety)
Blended it all together, realized the blender was too small.. Poured into bowl, realized bowl was too small. Used too many dishes and mixed it all. Then pressure canned it the next day on 10 psi for 10 mins.
Should keep for 6 months. Will be gone in 1.
How’d the smoke flavor hold up? Real pronounced?