Note: This salsa was done at the tail end of smoking some pork butt for tamales being made later in the week. the meat will be frozen with chile rojo and the juices that dripped into a pan under the meat to keep from drying when being thawed and ready to be used.
Charred following ingredients:
1 ear of corn 1 habanero 2 Serranos 3 Jalapeño 5 tomatoes 1 onion 3 cloves of garlic
After charring:
transferred the ingredients to the smoker for 2 hours with a handful of fresh cilantro
After a 2 hour smoke:
Cut the tails off the chiles, the ends of the tomatoes, chopped the cilantro, and sliced the ear to get the kernels ( only half made it 😆 the other half went into a cup with some Mexican crema, shredded cotija cheese and the salsa that was made) . Placed everything into the blender with 3 spoonfuls of tomato paste and poured the blended ingredients into a pot. brought it up to a boil and then let it simmer for 10 minutes and let it cool down.
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Note: This salsa was done at the tail end of smoking some pork butt for tamales being made later in the week. the meat will be frozen with chile rojo and the juices that dripped into a pan under the meat to keep from drying when being thawed and ready to be used.
Charred following ingredients:
1 ear of corn
1 habanero
2 Serranos
3 Jalapeño
5 tomatoes
1 onion
3 cloves of garlic
After charring:
transferred the ingredients to the smoker for 2 hours with a handful of fresh cilantro
After a 2 hour smoke:
Cut the tails off the chiles, the ends of the tomatoes, chopped the cilantro, and sliced the ear to get the kernels ( only half made it 😆 the other half went into a cup with some Mexican crema, shredded cotija cheese and the salsa that was made) . Placed everything into the blender with 3 spoonfuls of tomato paste and poured the blended ingredients into a pot. brought it up to a boil and then let it simmer for 10 minutes and let it cool down.
After letting the salsa cool down:
Added salt and pepper for taste.