Salsa Time

Had the time and the produce to put a batch of salsa together on the Pit Boss.

Ingredients:

15 Roma tomatoes (quartered)

7 Jalapenos (only used 3; wife is a wuss)

1 Large Red Onion (chopped into 8ths)

2 Heads Garlic (top chopped off, little olive oil and wrapped in foil… goal is to roast rather than smoke)

Fresh Ingredients for after:

3 med. Limes

2 1/2 TB salt (to taste)

1 Large bunch of Cilantro

Vegetables were smoked for 1hr 45 minutes @ 225F (2 hours is fine too)

Allowed to cool

Whizzed in a food processor with the fresh ingredients.

Giant bowl of salsa is chilling for the night (will be better tomorrow). A bunch will get frozen for later (skim off the liquid if you can); freezing doesn't affect the texture too much as it is already broken down.

Left over smoked jalapenos are in the freezer for future use.