Chef Amber (aka The Queen of Smoke) is sharing her famous smoked salsa recipe that I could basically drink. Because believe it or not, May is also... wait for it... National Salsa Month. Who knew?
As we celebrate National Salsa Month, there's no better time to indulge in the vibrant flavors of homemade salsa. This May, join the festivities by exploring the world of salsa, from traditional recipes to innovative twists that awaken your taste buds. And what better way to kick off this culinary celebration than with a batch of smoky, savory homemade salsa?
Nothing elevates a dish quite like the rich, smoky flavors of homemade salsa. If you're a fan of bold tastes and a touch of charred goodness, then this recipe is tailor-made for you. Whether you're hosting a backyard barbecue, enjoying a cozy night in, or simply craving a burst of flavor, this smoked salsa will delight your taste buds and leave you wanting more.
Imagine the tantalizing aroma of fresh tomatoes, onions, and jalapeños mingling with the subtle heat of dried New Mexico and Guajilo peppers. This salsa is not just a condiment; it's a culinary experience that adds depth and complexity to every bite. Plus, the process of smoking the vegetables adds a unique twist, infusing them with a mesmerizing smokiness that transforms ordinary salsa into something extraordinary.
So, fire up your smoker, gather your ingredients, and let's embark on a journey to salsa paradise. Here's your very own batch of savory homemade smoked salsa recipe that will have your friends and family coming back for more.
Chef Amber's Smoked Salsa Recipe
Ingredients:
5 lbs of fresh tomatoes (preferably romas)
2 whole white or yellow onions
5 dried New Mexico peppers
3 Guajilo peppers
Salt to taste
1/4 to 3/4 cup of lime juice
2 jalapeños
Instructions:
Preparation: Begin by scoring the bottoms of your tomatoes. This step helps with peeling later on.
Smoking Process: Place the scored tomatoes, whole onions, and jalapeños on a smoker preheated to 275 degrees Fahrenheit. Let them smoke for about 30 minutes, allowing the flavors to infuse and develop that irresistible smoky essence.
Rehydrate the Peppers: While your vegetables are smoking, chop the dried New Mexico and Guajilo peppers. Place them in hot water, cover, and let them steep until they are soft and pliable. Using scissors to cut the dried peppers makes this task a breeze.
Blending: Once your smoked vegetables are done, transfer them to a blender or food processor. Since this might be a large batch, you may need to blend in batches. Add a bit of the rehydrated peppers along with some of the soaking liquid to each batch as you process them. This step ensures that the smoky and spicy flavors blend harmoniously.
Final Touches: After blending, add lime juice to taste. The amount can vary depending on your preference for acidity. Don't forget to sprinkle in some salt to enhance the overall flavor profile.
Enjoy: Your homemade smoked salsa is ready to be savored! Dip your favorite tortilla chips, spoon it over grilled meats, or use it as a flavorful topping for tacos, burritos, or salads. The possibilities are endless, and each bite is a burst of smoky sensations.
Tips and Variations:
- For an extra kick of heat, leave some of the jalapeño seeds in the salsa.
- Customize the level of smokiness by adjusting the smoking time or using different types of wood chips in your smoker.
- Store any leftover salsa in an airtight container in the refrigerator for up to a week. The flavors tend to meld and intensify over time, making it even more irresistible.
Whether you're hosting a gathering or simply indulging in a culinary adventure at home, this homemade smoked salsa is sure to impress with its robust flavors and tantalizing aroma. Fire up your smoker, gather your ingredients, and let the smoky sensations begin!
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