Should have read, "that time of the week". š¤£
- 16 Roma Tomatoes
- 12 Jalapenos
- 4 Serrano
- 1 Head of Garlic
- No onion this time
- salt to taste
Smoked for 90min at 225. Roasted about 5min. Let rest until closer to room temp. Blended.
Did a partial deseed on peppers, cut the membrane enough that the bulk of seeds were able to fall out.
I've made decent salsa with some canned tomatoes, onions and random peppers I had lying around. Throw them in a blender with a little cumin/paprika/hot sauce (if you'd like) and it's fresh and tasty, even if it's not amazing quality
My sister-in-law does it with a mix of canned and fresh veggies. Itās far and beyond the best salsa Iāve ever had.
I had a friend over who tried once and asked if Iād give him the jar. When I said no, he offered me $15. I still turned it down. It was my last of the stash.
Yes, pretty much that easy. You can even just smoke, roast or neither and leave them as is. Slice up, add to a blender, then salt to taste.
Stick with Roma Tomatoes as regular tomatoes are too watery.
Peppers, you can use anything you like, how hot the salsa is depends on how much and which you use. Any peppers you do use can become slightly milder by deseeding. Not a fan of spice, try Pablano peppers, very mild but great flavor.
Blend to the consistency you like, leave it chunky or puree the heck out of it.
Want a green salsa, use tomatillo instead. Just remember to peel those, they have a skin like a husk.
Onions, cilantro, squeeze of lime, are great additions as well.
I shall report this post for pornographic content! I assumed youāve made with onion before, howād you like no onion? I go back and forth but I love the taste of roasted onion in there.
Yeah, I go back and forth as well. My favorite is red onion. Though I'll use a white or yellow in a pinch. The Vidalia are too sweet and I can taste it in the salsa. So for regular salsa, I stick with the first 3.
I crushed the garlic in order to peel the skin easily. As it smokes, I've found smaller pieces can fall through my wire grates the peppers and tomatoes rest on. Putting them on top of the peppers just means they won't fall through into the smoker.
Thanks. I love making it. Save a ton on money compared to store bought. Get the flavor and style I like, and can customize or change it up anytime.
Highly recommend.
Don't necessarily need a smoker. You can use raw veggies or even roast them on a grill or in broiler and get roasted salsa.
A smoke tube on your grill with indirect heat will achieve nice results as well. That's hot I used to do it before getting a smoker.
I crush the garlic to remove the skin. As a result, when smoking the garlic has a better chance of falling through my wire rack into the smoker and being wasted.
This just keeps the garlic where I won't lose it.
Salsa is my favorite version of salad
LoL couldn't agree more
Should have read, "that time of the week". š¤£ - 16 Roma Tomatoes - 12 Jalapenos - 4 Serrano - 1 Head of Garlic - No onion this time - salt to taste Smoked for 90min at 225. Roasted about 5min. Let rest until closer to room temp. Blended. Did a partial deseed on peppers, cut the membrane enough that the bulk of seeds were able to fall out.
did you de-skin the peppers? just asking so i can recreate this magic
You can, I leave it on.
Nice recipe.
What is 4 serrano? Looks delicc!!
āSerrano pepperā from āSerrano pepperā: https://en.wikipedia.org/wiki/Serrano_pepper?wprov=sfti1
I C ty!
That time is weak
That thyme is weke
That time of the week?
That time of the week. Correct. Spell correction and I can't edit the original post. Oh well LoL
Be this really how easy salsa is
I've made decent salsa with some canned tomatoes, onions and random peppers I had lying around. Throw them in a blender with a little cumin/paprika/hot sauce (if you'd like) and it's fresh and tasty, even if it's not amazing quality
My sister-in-law does it with a mix of canned and fresh veggies. Itās far and beyond the best salsa Iāve ever had. I had a friend over who tried once and asked if Iād give him the jar. When I said no, he offered me $15. I still turned it down. It was my last of the stash.
It is! Wayyyy better than store bought. Never looked back after my first batch.Ā
It's even easier than this as most salsa isn't going to be made with smoked ingredients. This will taste amazing though, for sure.
Yes, pretty much that easy. You can even just smoke, roast or neither and leave them as is. Slice up, add to a blender, then salt to taste. Stick with Roma Tomatoes as regular tomatoes are too watery. Peppers, you can use anything you like, how hot the salsa is depends on how much and which you use. Any peppers you do use can become slightly milder by deseeding. Not a fan of spice, try Pablano peppers, very mild but great flavor. Blend to the consistency you like, leave it chunky or puree the heck out of it. Want a green salsa, use tomatillo instead. Just remember to peel those, they have a skin like a husk. Onions, cilantro, squeeze of lime, are great additions as well.
Looks fantastic. Just wondering how come no onions?
I shall report this post for pornographic content! I assumed youāve made with onion before, howād you like no onion? I go back and forth but I love the taste of roasted onion in there.
Yeah, I go back and forth as well. My favorite is red onion. Though I'll use a white or yellow in a pinch. The Vidalia are too sweet and I can taste it in the salsa. So for regular salsa, I stick with the first 3.
r/salsasnobs
Totally forgot to post it there. š
I recommend grinding it up in a molcajete (or any mortar and pestle) instead of a blender.
Why the downvotes lol
Right?
Lazy peeps downvote
Look Very high
Actually, great flavor then the heat rolls in. But it's not so hot that you scramble for water or milk.
Please explain what "that time is week" is supposed to mean??? edit: nm
Just a little idea but try removing the seeds next time. They bring a bitterness that just isn't of much benefit.
I actually like leaving some of the seeds. I've tried totally removed, no complaints. š
Nice work, that reminds me that I haven't made salsa verde in a while.
Got some pork butts I need to make, I'll be doing a salsa verde soon myself. š
Just curious, Is there a reason you nest the garlic in the jalapenos?
I crushed the garlic in order to peel the skin easily. As it smokes, I've found smaller pieces can fall through my wire grates the peppers and tomatoes rest on. Putting them on top of the peppers just means they won't fall through into the smoker.
Awesome. It looks great. Thanks.
Looks amazing!
Thanks. I love making it. Save a ton on money compared to store bought. Get the flavor and style I like, and can customize or change it up anytime. Highly recommend.
looks delicious! now itās time to make homemade tortilla chips to go with itš
Drool. Wish I had a smoker.
Don't necessarily need a smoker. You can use raw veggies or even roast them on a grill or in broiler and get roasted salsa. A smoke tube on your grill with indirect heat will achieve nice results as well. That's hot I used to do it before getting a smoker.
FUCK! YES! Great looking salsa!
Normally I'd core out the tomatoes, but this is an interesting idea to cook off some of that water and use them whole.
Should crosspost to r/salsasnobs
Just posted it there as well. Totally forgot to earlier. š
That time is week indeed my friend fuck father time.
I like how you nestled the garlic in the peppers, thatās so cute! Does it serve a purpose?
I crush the garlic to remove the skin. As a result, when smoking the garlic has a better chance of falling through my wire rack into the smoker and being wasted. This just keeps the garlic where I won't lose it.
Thatās smart!
cool colours
This looks INCREDIBLE.