A little over 3 weeks ago my garden peppers really started coming in fast. Had great success with a smoked habanero salsa, so I thought to make another batch with the Cayenne's and Jalapenos coming in (no habs this year).
Gathered up a tray-
And smoked them over Pecan wood. About 200 F for about an hour or so-
Chopped them up and put them to steep in Apple Cider Vinegar and a single large garlic clove-
Little over three weeks later they're ready to become Salsa! Got another bunch of garden peppers to add in fresh as well as young cilantro all picked this morning-
This time I'm adding some Key Limes' juice that I got in the exchange with Meatball. They're the little ones, and let me tell you they are go-o-o-d. The Cilantro, Sweet Vidalia, and hot peppers will go into the salsa chopped as you see them, not through the blender. Want a bit of chunks in the finished product-
Blended by batches, 'cause that's a lot of salsa.....
The pint mason jars are in the sanitizing process right now, the water is boiling in preparation for the lids and the pressure vessel is getting washed out.
I'll post filling and finished product pics once they are done and give you all a taste review of my newest smoked salsa!
Stay tuned..............
Gathered up a tray-
And smoked them over Pecan wood. About 200 F for about an hour or so-
Chopped them up and put them to steep in Apple Cider Vinegar and a single large garlic clove-
Little over three weeks later they're ready to become Salsa! Got another bunch of garden peppers to add in fresh as well as young cilantro all picked this morning-
This time I'm adding some Key Limes' juice that I got in the exchange with Meatball. They're the little ones, and let me tell you they are go-o-o-d. The Cilantro, Sweet Vidalia, and hot peppers will go into the salsa chopped as you see them, not through the blender. Want a bit of chunks in the finished product-
Blended by batches, 'cause that's a lot of salsa.....
The pint mason jars are in the sanitizing process right now, the water is boiling in preparation for the lids and the pressure vessel is getting washed out.
I'll post filling and finished product pics once they are done and give you all a taste review of my newest smoked salsa!
Stay tuned..............