© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Chile Pepper, February 2006
Servings: 2 cups
Intense, smoky salsa is perfect for the dead of winter, because the smoking process softens and flavors even the hardest, blandest supermarket tomatoes. We smoked the tomatoes for about 15 minutes in the Cameron stovetop smoker over oak chips. Feel free to vary the amount of smoke flavor by using different types of wood.
We also tried smoking the red onions for this recipe, but found that we didn't like the resulting soft texture in a fresh salsa like this one. Smoked onions make great burger toppers, though.
8 plum tomatoes
2 cloves garlic, minced
½ cup chopped red onions
2 tablespoons minced canned chipotles in adobo
⅓ cup freshly squeezed lime juice
salt and freshly ground pepper
Prepare a stovetop or backyard smoker. Slice the tomatoes in half lengthwise, and remove the seeds. Lay tomatoes cut-side down on the smoker rack and smoke until soft, about 15 minutes. Turn off heat, and let tomatoes cool in the closed smoker, then chop coarsely. In a bowl, combine tomatoes with remaining ingredients. Let sit 10 minutes, stir, and serve.