Smoked Homemade Salsa

90 mins
Serves 1
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Directions

  1. 1Start by cutting a pound of beefsteak tomatoes into quarters and adding them to a bowl.
  2. 2Start by cutting a pound of beefsteak tomatoes into quarters and adding them to a bowl.
  3. 3Start by cutting a pound of beefsteak tomatoes into quarters and adding them to a bowl.
  4. 4Slice a jalape
  5. 5Slice a jalape
  6. 6Slice a jalape
  7. 7Remove some of the seeds and veins from the jalape
  8. 8Remove some of the seeds and veins from the jalape
  9. 9Remove some of the seeds and veins from the jalape
  10. 10Quarter a small red onion.
  11. 11Quarter a small red onion.
  12. 12Quarter a small red onion.
  13. 13Add the onion to the bowl with the tomatoes and jalape
  14. 14Add the onion to the bowl with the tomatoes and jalape
  15. 15Add the onion to the bowl with the tomatoes and jalape
  16. 16Add 8 cloves of garlic to the bowl.
  17. 17Add 8 cloves of garlic to the bowl.
  18. 18Add 8 cloves of garlic to the bowl.
  19. 19Add a halved lime to the bowl.
  20. 20Add a halved lime to the bowl.
  21. 21Add a halved lime to the bowl.
  22. 22Drizzle some avocado oil over the veggies.
  23. 23Drizzle some avocado oil over the veggies.
  24. 24Drizzle some avocado oil over the veggies.
  25. 25Add some salt.
  26. 26Add some salt.
  27. 27Add some salt.
  28. 28Add some pepper.
  29. 29Add some pepper.
  30. 30Add some pepper.
  31. 31Add a little bit of ancho chili seasoning.
  32. 32Add a little bit of ancho chili seasoning.
  33. 33Add a little bit of ancho chili seasoning.
  34. 34Toss the veggies to coat them in the seasonings and oil.
  35. 35Toss the veggies to coat them in the seasonings and oil.
  36. 36Toss the veggies to coat them in the seasonings and oil.
  37. 37Lay the veggies on a wire rack on a baking sheet.
  38. 38Lay the veggies on a wire rack on a baking sheet.
  39. 39Lay the veggies on a wire rack on a baking sheet.
  40. 40Skewer the garlic to prevent it from falling through the rack.
  41. 41Skewer the garlic to prevent it from falling through the rack.
  42. 42Skewer the garlic to prevent it from falling through the rack.
  43. 43Place the baking sheet with the veggies on a preheated smoker at 225 degrees Fahrenheit for 60 to 90 minutes.
  44. 44Place the baking sheet with the veggies on a preheated smoker at 225 degrees Fahrenheit for 60 to 90 minutes.
  45. 45Place the baking sheet with the veggies on a preheated smoker at 225 degrees Fahrenheit for 60 to 90 minutes.
  46. 46Once smoked, add the veggies to a food processor.
  47. 47Once smoked, add the veggies to a food processor.
  48. 48Once smoked, add the veggies to a food processor.
  49. 49Add the skewered garlic cloves to the food processor.
  50. 50Add the skewered garlic cloves to the food processor.
  51. 51Add the skewered garlic cloves to the food processor.
  52. 52Squeeze half of the smoked lime into the food processor.
  53. 53Squeeze half of the smoked lime into the food processor.
  54. 54Squeeze half of the smoked lime into the food processor.
  55. 55Add some fresh cilantro to the food processor.
  56. 56Add some fresh cilantro to the food processor.
  57. 57Add some fresh cilantro to the food processor.
  58. 58Snap on the lid and pulse until you get the desired consistency.
  59. 59Snap on the lid and pulse until you get the desired consistency.
  60. 60Snap on the lid and pulse until you get the desired consistency.
  61. 61Taste test the salsa to see if you need to add any extra salt or pepper.
  62. 62Taste test the salsa to see if you need to add any extra salt or pepper.
  63. 63Taste test the salsa to see if you need to add any extra salt or pepper.
  64. 64Pour the salsa into a container.
  65. 65Pour the salsa into a container.
  66. 66Pour the salsa into a container.

Ingredients

  • 1 pound beefsteak tomatoes
  • 1 pound beefsteak tomatoes
  • 1 pound beefsteak tomatoes
  • 1 jalape
  • 1 jalape
  • 1 jalape
  • 1 small red onion
  • 1 small red onion
  • 1 small red onion
  • 8 cloves garlic
  • 8 cloves garlic
  • 8 cloves garlic
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 drizzle avocado oil
  • 1 drizzle avocado oil
  • 1 drizzle avocado oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch ancho chili seasoning
  • 1 pinch ancho chili seasoning
  • 1 pinch ancho chili seasoning
  • 1 handful fresh cilantro
  • 1 handful fresh cilantro
  • 1 handful fresh cilantro

Equipment

knifecutting boardbowlbaking sheetwire rackskewersmokerfood processorcontainer

Tips

  • You can eat this salsa hot right now or lock it up and put it in the fridge for all the flavors to meld together over the next 24 hours.