what's up you guys it's susie from heygrillhey.com and today
i am teaching you how to make smoked salsa great way to use up those summer tomatoes
really classic ingredients and it tastes absolutely amazing
on basically everything or just you know with a giant bag of chips and some netflix let's do it
i've got my smoker preheated to 225 degrees fahrenheit and i like using a mild wood for
this salsa like an alder or a pecan or a maple because this takes on a lot of smoke very quickly
and you don't want it to be overpowering but if you are just a smoke lover and you want
things to be a little bit more prominent in the smoke department you could go for
something like a hickory or a mesquite and that would really give you like a kapow
punch of smoky flavor in your salsa and to the smoker that i have preheated
we're going to put in our salsa ingredients i have a pound of tomatoes these have been quartered
and then had the little stem removed i have a quarter of a red onion that has the peel and
the stem removed i have a jalapeno with the stem removed cut in half i'm leaving the seeds in mine
because this is kind of a wimpy jalapeno it's not very spicy if you want to mitigate some of
the heat scrape out the seeds and the ribs on the inside because that's where a lot of the heat lies
if you want to up level the spice you could do a habanero or you know another
spicy pepper that you prefer i think you know having scraped jalapenos will keep it mild this
will give you nice like medium warm but not spicy and we have what we're supposed to be four cloves
of garlic but they look kind of tiny so i gave six i even take liberties with my own recipes because
i really love garlic and these were tiny cloves so we did six of them and all these vegetables are
just gonna go directly on the grates of the smoker close the lid and let them roll for 90 minutes
now if i was smart i'd probably use like a mesh frog mat or something but i'm just
going to balance the garlic so it doesn't fall through the grates because i forgot to grab one
this also works well if you have ribs smoking at 225 degrees
just do them side by side fill up those smokers you know
grateful for good neighbors that have garlic yeah i didn't have garlic
our neighbors had some though i didn't want to go to the store i almost put like minced
garlic in a bowl on the smoker because i really didn't want to go to the store
so i'm glad they had some thanks neighbors like i said 90 minutes we'll come back we'll
get this into a blender with some fresh herbs and lime juice and finish off our salsa way easy
all right all the veggies have been smoking for the past 90 minutes i'm
just going to pull them off the grill grates put them in to the blender jar
so you can see after just 90 minutes this garlic has picked up a ton of color and smoky flavor
the edges have kind of started to curl in on these tomatoes and the skins have darkened
our onions have kind of burnished and turned a little bit goldeny brown and same with our
jalapenos there's going to be some really great smoke flavor on these vegetables
to our blender jar we really want to brighten up these flavors because
those smoky vegetables can feel a little bit rich and heavy we need to balance them out so
we're going to be adding in about a cup of fresh cilantro we're gonna use the juice of
one lime you might need two if they're not very juicy limes or if they're super small
i always start with one lime and then you're gonna salt to taste but i think you could
probably start with about a teaspoon of salt and then we've got a tasting spoon and we can adjust
these flavors at the end which is really nice so pop the lid on your blender jar
and then just let it purr until all of the onions are broken down you don't
have any large pieces of jalapeno left and everything's really well
incorporated beautiful
oh it smells so good
now that your salsa is blended you can transfer into a bowl and eat it immediately it is hot
so keep that in mind i really my favorite thing to do is to put this into a glass jar
pop the lid on it stick it in the fridge and let it sit overnight because all these flavors start
to marry together in the refrigerator and i actually think it lets the smoke kind of
bloom and blossom and become a little bit more prevalent so obviously i'm gonna test it right
now but if you're making this at home i would give yourself a day with this salsa in the refrigerator
because it will be so much more delicious okay i'm going in straight with a chip
oh my gosh that is the perfect salsa you have bright acidity from the tomatoes and the lime
the cilantro is really fresh and brightens everything up and then you have this underlying
warmth from the jalapenos and then the smoke kind of like coats everything it's like barbecue salsa
it's phenomenal you guys should give this one a try especially if you find yourself
like i do with an abundance of tomatoes at the end of every summer it's super easy to
whip up it's delicious to have on hand and it totally pleases a crowd if you guys make this
recipe at home snap a photo post it online use the hashtag #heygrillhey that way i can see it and cheer
you on on your journey to becoming a backyard barbecue hero we'll catch you guys next time
there you go you're gonna feed me i mean i already made it all right that's so good i'm picky with
my salsa i think you might be the pickiest salsa human i've ever met in my life actually
one more
oh yes okay this is new um the salsa dance yeah i think that's it good job todd