Smoked Salsa
This Mexican-inspired salsa gains extraordinary depth and a complex aroma profile from smoking its main ingredients. Tomatoes, onions, jalapeños, and garlic are smoked together and then coarsely chopped. The result is a rustic salsa with irresistible campfire character.
Ingredients(for 1 kg)
Instructions
Preparation
10 minutesLeave tomatoes and jalapeños whole. Halve onions and peel garlic cloves. Arrange all vegetables on the smoking grate in a single layer, tomatoes and onions cut-side up.
Smoking
2-3 hoursSmoke the vegetables at 110-130 °C with mesquite and cherry wood. The tomatoes are done when they are soft and the skin peels away. Jalapeños should be slightly shrunken and darkly spotted.
Processing
15 minutesLet the smoked vegetables cool slightly and remove the tomato skins. Coarsely chop everything with a knife or briefly pulse in a blender – the salsa should remain chunky, not become creamy.
Seasoning and Serving
5 minutesSeason the coarsely chopped mixture with fresh lime juice, chopped cilantro, and salt. Allow to rest for at least 30 minutes so the flavors can meld together. Serve chilled.
Pro Tip
The salsa should retain a coarse, chunky texture – never puree too finely. Fresh lime juice and chopped cilantro should only be added after smoking to preserve their fresh aromas.
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