Category: Salsa -

Smoked Salsa Roja     

Ingredients:
2 lb. heirloom tomatoes
2 jalapeño peppers, stems removed
1 poblano pepper, stem and seeds removed
1 medium-size white onion, peeled
4 garlic cloves, peeled
2 tbsp. canola oil
½ cup chopped fresh cilantro
½ cup water
2 tbsp. white vinegar
1 tbsp. kosher salt, plus more as needed
2 tsp. dark chili powder
1 tsp. restaurant-style ground black pepper
½ tsp. ground cumin
½ tsp. dried Mexican oregano

Preparation:
Preheat a smoker to 225°F. On a half sheet pan, combine the tomatoes, jalapeños, poblano, onion, and garlic. Drizzle with the oil and toss lightly to coat. Place the pan in the smoker close to the firebox so they blister some, and cook for 45 minutes to 1 hour until the vegetables are softened. Remove the vegetables and let cool to room temperature.

Transfer the smoked vegetables to a blender or food processor and add the remaining ingredients. Pulse for 5 to 6 seconds, or until the salsa is chunky and the ingredients are equally distributed. Taste and add more salt as needed.

Refrigerate overnight before serving.

Date added: 2025-10-02
Number of visits: 46