So this was my first attempt at making smoked salsa. The first batch (which is what these pictures are from) was ruined from smoking the limes. Didn’t realize it would completely sour them. So when added to the salsa mix it made it unbearable.
BUT! With that being said, I made a second batch without smoking the limes, jalepenos, garlic. and it’s great! Love the smoke flavor. Will smoke everything except the limes. Do not have a picture of the finished product sorry. Might be able to add later if I can figure it out when I get home
by t0ast3rp0st3r
8 Comments
smoked the limes too?
Random Q – what do you drink in your tall coozie? My husband got one as a gift and has no idea what do use it for, lol. (not a claw fan)
Smoke all the things!!!
Where’s the finished product???
Love smoked salsa!
Where’s the pic of the salsa??
I’ve tried to do this before. My analysis is that you can’t smoke everything or the salsa is a smoke bomb.
Looked at the pics before I read your writeup and was thinking, why is he smoking the limes? Gotta learn though. Sorry it ruined a batch for you. I almost always smoke my salsas on my wood pellet grill. Not sure how long you smoked it for or at what temp, but I have found the 200 – 250 for a couple of hours gives it a nice smoky flavor. Experiment with you garlic. I don’t smoke mine. Heat mellows the garlic and I like it to have its heat and bite. I also just leave everything whole when I am smoking it except for the onions. It allows me at the end to open the flame broiler on mine with a higher heat and get a little char on things. Not necessary with the smoking, but it also makes sure I have everything well roasted. Nice job! Glad the second batch worked out for you.