Matt's Smoked Salsa

Title:
Matt's Smoked Salsa

Yield:
1 Servings

Categories:
Th-0198,
Salsa




Ingredients:





     3    Whole medium tomatoes


   1/2 md Sweet white onion; cut in


          -chunks


     3    Whole jalapenos -or-


     6    Whole serranos; *1


     3    Cloves garlic


   3/4 ts Salt; or to taste


     1 ts Red wine vinegar


     2 ts Vegetable oil


   1/2 c  Water






 Note 1: use the latter for a hotter salsa.


 


 This recipe is adapted from one that appears in Matt Martinet's Culinary


 Frontier: A Real Texas Cookbook by Matt Martinez, Jr. and Steve Fate


 (Doubleday, 1997).


 


 It's great with chips, but it's heavenly with barbecue, steaks, and


 scrambled eggs. If you don't have a smoker, a barbecue pit will do.


 


 Combine ingredients in a heavy pot, and place the pot (uncovered) in a


 smoker for 1 1/2 to 2 hours, or until the vegetables are soft. (Do not


 allow the sauce to become dry; add more water if needed.) Remove pot from


 smoker.


 


 Mash (do not blend) the vegetables, taking care to mash one chili at a time


 until salsa tastes hot enough; discard any extra chiles. (Salsa will be


 chunky.) Adjust the salt to taste. Store in an airtight container in


 refrigerator (will keep about 2 weeks). Yield: 2 cups.


 


 Note: For a thicker salsa, combine 1 Tbs cornstarch with 2 Tbs water, and


 drizzle the mliture into the salsa while it's still hot. Simmer on low heat


 for 5 to 10 minutes until salsa reaches the desired thickness. If it


 becomes too thick, simply add a bit more water.


 


 Recipe by: "Some Like It Hot", Texas Highways Magazine, Jan 98


 


 Posted to bbq-digest by "Glen G. Hosey" 
on Apr 12, 1998