8 April, 2016
Smoked tomato salsa
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
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)