What’s your process? Smoke temp? Duration? Blend method? Looks delicious by the way!
GaryNOVA
Was there anything else you added in addition to the Tomotoes, Jalapeños, Cilantro, Garlic and Onion?
Dabbed_Out_
Cummin salt pepper oregano chilli powder
Smoke 250-275 hour on a offset or pellet grill/ Weber
Put into to vitamin u ln til your happy
Dabbed_Out_
Wait to cool and adjust seasonings
ravenstar333
I’m gonna teach you a secret. Blend the jalapeños, onions, garlic and cilantro first by themselves. Then add the tomatoes last and then only use the pulse button. This will make the salsa keep a bright red color. It took me many times and failed attempts to learn this. My wife taught me and makes salsa at a Mexican restaurant. It was a game changer. Yes I understand some people don’t care about the color but to me it just makes a difference
I smoked a bunch of my stuff for salsa including tomatoes but as you can probably see I went a bit too hard and the smoke was soooooo overwhelming I couldn’t eat it. I even made a few batches not smoked to blend a bit in but damn it was too smokey. In the future when I make it again I will smoke for less time and for sure not use all smoked veg. I ended up freezing it and eventually used it all up in soups but damn it was rough to eat on its own
7 Comments
What’s your process? Smoke temp? Duration? Blend method? Looks delicious by the way!
Was there anything else you added in addition to the Tomotoes, Jalapeños, Cilantro, Garlic and Onion?
Cummin salt pepper oregano chilli powder
Smoke 250-275 hour on a offset or pellet grill/ Weber
Put into to vitamin u ln til your happy
Wait to cool and adjust seasonings
I’m gonna teach you a secret. Blend the jalapeños, onions, garlic and cilantro first by themselves. Then add the tomatoes last and then only use the pulse button. This will make the salsa keep a bright red color. It took me many times and failed attempts to learn this. My wife taught me and makes salsa at a Mexican restaurant. It was a game changer. Yes I understand some people don’t care about the color but to me it just makes a difference
https://preview.redd.it/fyq3zauzj4cf1.jpeg?width=4160&format=pjpg&auto=webp&s=5c79898e85b8f90060c38147a6c5426764f4c15e
I smoked a bunch of my stuff for salsa including tomatoes but as you can probably see I went a bit too hard and the smoke was soooooo overwhelming I couldn’t eat it. I even made a few batches not smoked to blend a bit in but damn it was too smokey. In the future when I make it again I will smoke for less time and for sure not use all smoked veg. I ended up freezing it and eventually used it all up in soups but damn it was rough to eat on its own
For those kinds I’d say 1-1.5 hours