Smoked Salsa Recipe
Smoked salsa is an easy way to kick up your basic dip recipe. This smoky dip tastes great with tortilla chips or with tacos, burritos or pretty much anything you would serve with regular salsa.
Servings: 12
Calories: 27kcal
Ingredients
- 4 large tomatoes recommend a variety like beefsteak
- 1 bulb garlic (needs to have at least 4-6 fat cloves) top cut off
- 1 large corn shucked and corn silk removed
- 1 small tomatillo papery skin removed & discarded
- 1 red onion peeled & cut in half
- 1-2 poblano peppers
- juice of two limes
- s & p to taste
- 1 full bunch of cilantro stems removed
Instructions
- Add the first six ingredients to a disposable aluminum baking pan.
- Smoke the vegetables at 250° for 1 1/2 - 2 hours.
- Remove the smoked vegetables from the smoker, and set them aside- allowing them to cool to the touch.
- Once cooled, peel the tomatoes. The outer peels will have pulled away from the flesh and they will come away easily. Discard the peel & add the tomatoes to a blender.
- Slice the top off of the pepper(s) and shake out any seeds. Discard those, and add the pepper(s) to the blender.
- Squeeze out the roasted garlic cloves and add them to the blender.
- Cut the corn kernels away from the cob, and add the kernels along with any expressed corn milk to the blender.
- Add the onion, along with the remainder of the ingredients to the blender.
- Secure the lid, and blend to desired consistency. I like mine smooth, so I puree it. If you like chunks, use your pulse button instead.
Notes
For chunkier results, in addition to using the pulse method to blend the salsa- don't add the corn kernels to the blender. Instead, stir those in at the end.
Nutrition
Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 18mg | Calcium: 9mg | Iron: 1mg