This recipe uses the Cameron Stovetop Smoker. I have no idea how it will turn out using another device. Proportions are approximate. Please adapt them to your love of chiles and fondness of garlic and cilantro. This would work well with any fresh pepper or chile.
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- 1Make an aluminum foil "basket" to hold the food and fit in your smoker. You should have clearance on all four sides and the top.
- 2Place the tomatoes, garlic, jalepenos, and onion into the foil basket. If you like hotter salsa, leave the seeds in the jalepenos. Otherwise, take them out.
- 3Load your smoker with 2 to 4 tablespoons of wood chips. I use apple, but that's me.
- 4Assemble your smoker according to factory directions. The foil basket goes on top of the wire rack.
- 5Start the smoker on high, close up and turn to medium low. Same as always for the Cameron smoker.
- 6Cook for about 45 minutes. The tomatoes should soften, but not be mushy. It takes somewhere between 30 and 45 minutes to do this.
- 7Turn the smoker off and leave it closed. Allow to cool for at least 15 minutes.
- 8Pour the liquid that accumulated in the foil basket into a small work bowl. Reserve for later. (Don't throw it out, the flavor is too good to toss.).
- 9Remove the garlic. If you didn't peel it, squeeze the garlic paste out of the peel. Mash.
- 10Reserve 1 tomato, all the chiles, and 1/4 cup onion. The chile flavor has infused into the tomatoes, so proceed with caution.
- 11Process the garlic, most of tomatoes and SOME of the onion until it reaches the desired texture (use food processor, batches in the blender, or immersion blender depending on what you have). If the mixture seems stiff, use some of the reserved cooking liquid to thin it down.
- 12TASTE. Add the smoked chiles in small batches to reach the desired heat level.
- 13TASTE. Add cilantro, lime juice and salt to taste. This is personal, and it will vary from batch to batch depending on how ripe the veggies were.
- 14Take the reserved vegetables and chop them finely. Add them to the processed salsa. This gives you 2 textures. If you want only one, then blend away.
- 15Add additional fresh chopped jalepeno and chopped green onions to taste. Or, leave them out.
- 16If the salsa turned out too hot, add about 1/2 tsp sugar. This will make it less hot tasting.
- 17Serve hot or cold with crispy tortilla chips and a cooling beverage.
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Nutritional Facts for Smoked Tomato Salsa
Serving Size: 1 (728 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 57.8
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 302.0 mg
- Total Carbohydrate 12.7 g
- Dietary Fiber 2.8 g
- Sugars 5.9 g
- Protein 2.5 g