Recipe:
6 Roma Tomatoes (halved)
Handful of cherry tomatoes
6 small jalapeños (halved and seeds removed)
1 large white onion (quartered)
8 cloves of garlic
Set on the smoker over hardwood charcoal/oak chunks for an hour. Wanted to get it to about 225 to blister the veggies a bit but my smoker wouldn’t temp up well and ended up just giving the veggies a heavy sweat. Add all veggies, plus 1/2 bunch of cilantro and lime juice to taste to food processor. Pulse until desired consistency
I found it slightly acidic for my taste so I added a good bit of salt, garlic salt, and a few spoonfuls of sugar to cut the acid a bit. The oak smoke gave it a very good flavor, especially after letting everything sit together overnight in the fridge.
Changes for the future will be more jalapeños to spice it up some more and making sure the veggies get blistered/roasted instead of just sweated
by CRooster95
2 Comments
[Link to OP’s recipe](http://www.reddit.com/r/smoking/comments/xz9cau/first_attempt_at_a_smoked_salsa/irqbqcf/?utm_source=share&utm_medium=ios_app&utm_name=iossmf&context=3)
That looks awesome & you can definitely char those babies more for a different flavor profile.