So time for another batch of smoked salsa. Roma tomatoes were on sale for 44 cents a pound for Cinco de Mayo so I picked up about 8 pounds of them and turned them into smoked salsa. This is a good batch for store bought tomatoes. Nothing beats garden fresh but here in MN we are months from those.
The latest victims:
Diced up along with some onion and garlic and into the smoker:
I do the jalapenos on the side since my wife and 2 little guys don't like the heat. Also a tray of diced onions for some smokey onion dip to be made later this week:
All smoked up and ready for the food processor. I did about 3 hours on apple pellets in my amazen tray at 225f:
The peppers:
Chopped up with some fresh squeezed lime, cilantro and salt. I do a smaller batch on the side with a bit more heat just for me.
Thanks for looking. Sometime soon I plan on trying to can some of it to see how it holds up. Might smoke at a lower temp so the veggies don't cook as much since they'll cook during the canning process. Something to think about.
The latest victims:
Diced up along with some onion and garlic and into the smoker:
I do the jalapenos on the side since my wife and 2 little guys don't like the heat. Also a tray of diced onions for some smokey onion dip to be made later this week:
All smoked up and ready for the food processor. I did about 3 hours on apple pellets in my amazen tray at 225f:
The peppers:
Chopped up with some fresh squeezed lime, cilantro and salt. I do a smaller batch on the side with a bit more heat just for me.
Thanks for looking. Sometime soon I plan on trying to can some of it to see how it holds up. Might smoke at a lower temp so the veggies don't cook as much since they'll cook during the canning process. Something to think about.
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