Cooking with Josh: Smoked Salsa

Smoked Salsa
Chef Josh Aaron

2 large tomatoes
2 whole jalapeños
1/2 red onion
2 tbsp chopped cilantro
1 tbsp kosher salt
1 tsp black pepper
1 tbsp granulated garlic
1 tsp chili powder
Pecan and Mesquite wood chips
Smoker or grill (if using grill see indirect grilling method)

Heat smoker to 225 and place wood chips on hot coals, being sure to follow soaking instructions provided with chips. Remove stems from tomatoes and half the onion and peel outermost skin. Rub everything with olive oil and sprinkle with salt. Place everything on smoker being sure not to put directly over coals. Smoke for 45 min to 1 hour, once you the vegetables, place the jalapeños and tomatoes in ziplock bags for 5 min to help loosen the skins. While you wait, peel the outside layer of the onion and discard. Roughly chop onion and cilantro and set aside. Remove tomatoes and jalapeños from bags and remove skins. Roughly chop the jalapeños, if you want the salsa to not be as hot remove seeds before chopping. Place tomatoes in mixing bowl and crush the tomatoes, add the other ingredients to bowl and blend with blender or food processor. Taste and add salt and pepper add needed. Serve with chips and warm tortillas.

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