Best Spiked Smoked Salsa Recipes

SIMPLE SMOKED SALSA

Simple Smoked Salsa image

This salsa is so easy to throw together on days when you already have the smoker going. Tweak it to your preferred heat level by leaving some or all of the jalapeno seeds in for a spicier salsa! The longer you let the salsa sit, the better it becomes. I like to use hickory wood, but fruit woods also work great.

Provided by France C

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 1h45m

Yield 16

Number Of Ingredients 7

Ingredients

4 large Roma tomatoes, halved lengthwise
1 small red onion, quartered
1 jalapeno pepper, halved and seeded
4 cloves garlic, peeled
⅓ cup chopped cilantro
1 lime, juiced
1 pinch salt to taste

Steps:

Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 11.4 mg, Sugar 0.8 g

SPIKED SMOKED SALSA--

Spiked Smoked Salsa-- image

Pureeing the veggies in the food processor makes for faster chopping time, no peeling of tomatoes and a finer chunk salsa. Always start with high quality organic ingredients. Plum tomatoes are a better choice because they are meatier and less juice producing a thicker salsa. Don't use over ripe tomatoes. The tequila can be omitted with wonderful results. But when used gives a slight smokiness. The smoky, woody flavor is more evident in Añejo tequila. Try Paradiso has a smoky, smooth flavor.

Provided by Rita1652

Categories Sauces

Time 1h40m

Yield 16 8 ounce jars, 128 serving(s)

Number Of Ingredients 13

Ingredients

3 quarts tomatoes (1/2 `d squeezed of seeds and rough chopped, when pureed equaling 2 quarts 8 cups)
2 red bell peppers (2 cups red bell peppers pureed)
2 vidalia onions, peeled and quartered (2 cups pureed)
3 chipotle chiles in adobo, seeded
3 jalapenos, seeded and chopped
4 -6 garlic cloves, minced
1 lime (zest and meat no bitter rind)
2 (12 ounce) cans tomato paste
2 cups bottled lemon juice
1 tablespoon salt
1 cup sugar
1 tablespoon ground cumin
1/3 cup tequila, Anejo

Steps:

Pulse tomatoes in the food processor to fine pieces, place in a heavy large pot, heating over a high flame bringing to a boil.
Meanwhile pulse in the food processor the onions and then peppers, placing both in pot. With food processor running add garlic, lime zest and meat, chili's, and herbs. If you need add a touch of lemon juices to get a fine mince.
Add remaining ingredients except for tequila and continue boiling for 30 minutes, stirring occasionally. Add tequila and cook 5 minutes.
Ladle hot salsa into hot pint jars, leaving ½-inch head space. Wipe jar rims. Cap with properly pretreated lids. .
Process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.
Cool jars in draft free spot.
Check lids for sealing. label and store.
Party Time!
Serve with corn chips and icy cold margaritas!

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