If imitation is the sincerest form of flattery,
flatbroke
should be flattered. This thread inspired me to make my first batch of salsa. I was doing an overnight smoke of a couple of pork shoulders anyway, and had enough room on the
WSM to smoke the veggies for the first 2 1/2 hours (about 250F, over hickory smoke.). After I pulled the veggies, I put the in the fridge until the next day, when I ran them through the food processor along with some scallions, cilantro, and red onion that hadn't been smoked. I also threw in a hatch chili that I'd reconstituted in hot water, and lime juice, salt, cumin and a touch of sugar and pepper, to taste. I added the jalapeños sequentially, and stopped after 4, which my wife assured me was more than hot enough.
I'm really happy with the way this turned out!
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