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8 April, 2016

Smoked tomato salsa

Posted in : Salsa on by : SpiceGuy

2  ears sweet corn, shucked
4  ripe red tomatoes, cut in half widthwise
4  jalapeños (or to taste), cut in half lengthwise (seeded for a milder salsa; seeds in for hotter)
1  small sweet onion, peeled and quartered
1/2  cup chopped fresh cilantro or mint
Juice of 2 to 3 limes
Sea salt

Tortilla chips (smoked or not) for serving

Step 1: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees.
Add the wood as specified by the manufacturer.

Step 2: Place the corn, tomatoes, jalapeños (cut sides up), and onion in the smoker.
Smoke the vegetables long enough to impart a smoky flavor, but not so long that you cook them, 20 minutes.
Transfer the vegetables to a platter and let cool to room temperature.

Step 3: Lay the corn flat on the cutting board and slice the kernels off the cob using broad strokes of a chef’s knife.
Transfer the corn kernels to a mixing bowl.

Step 4: Coarsely chop the tomatoes, jalapeños, and onion by hand or in a food processor. Add to the corn and stir in the cilantro, lime juice, and salt to taste.

(borrowed from Steven Raichlen’s BBQ USA)

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