Directions
- 1Start by cutting a pound of beefsteak tomatoes into quarters and adding them to a bowl.
- 2Slice a jalape
- 3Remove some of the seeds and veins from the jalape
- 4Quarter a small red onion.
- 5Add the onion to the bowl with the tomatoes and jalape
- 6Add 8 cloves of garlic to the bowl.
- 7Add a halved lime to the bowl.
- 8Drizzle some avocado oil over the veggies.
- 9Add some salt.
- 10Add some pepper.
- 11Add a little bit of ancho chili seasoning.
- 12Toss the veggies to coat them in the seasonings and oil.
- 13Lay the veggies on a wire rack on a baking sheet.
- 14Skewer the garlic to prevent it from falling through the rack.
- 15Place the baking sheet with the veggies on a preheated smoker at 225 degrees Fahrenheit for 60 to 90 minutes.
- 16Once smoked, add the veggies to a food processor.
- 17Add the skewered garlic cloves to the food processor.
- 18Squeeze half of the smoked lime into the food processor.
- 19Add some fresh cilantro to the food processor.
- 20Snap on the lid and pulse until you get the desired consistency.
- 21Taste test the salsa to see if you need to add any extra salt or pepper.
- 22Pour the salsa into a container.
Ingredients
- 1 pound beefsteak tomatoes
- 1 jalape
- 1 small red onion
- 8 cloves garlic
- 1 lime
- 1 drizzle avocado oil
- 1 pinch salt
- 1 pinch pepper
- 1 pinch ancho chili seasoning
- 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.
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