8 April, 2016
Smoked tomato salsa
Ingredients:
2 ears sweet corn, shucked
4 ripe red tomatoes, cut in half widthwise
4 jalapeños (or to taste), cut in half lengthwise (seeded for a milder salsa; seeds in for hotter)
1 small sweet onion, peeled and quartered
1/2 cup chopped fresh cilantro or mint
Juice of 2 to 3 limes
Sea salt
Tortilla chips (smoked or not) for serving
Step 1: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees.
Add the wood as specified by the manufacturer.
Step 2: Place the corn, tomatoes, jalapeños (cut sides up), and onion in the smoker.
Smoke the vegetables long enough to impart a smoky flavor, but not so long that you cook them, 20 minutes.
Transfer the vegetables to a platter and let cool to room temperature.
Step 3: Lay the corn flat on the cutting board and slice the kernels off the cob using broad strokes of a chef’s knife.
Transfer the corn kernels to a mixing bowl.
Step 4: Coarsely chop the tomatoes, jalapeños, and onion by hand or in a food processor. Add to the corn and stir in the cilantro, lime juice, and salt to taste.
(borrowed from Steven Raichlen’s BBQ USA)
2 thoughts
Good recipe. Have you tried a Cameron smoker? Its a stove top smoker that would be perfect for this type of recipe. It will not replace low temp smoking but you get much of the smoked effect in 10 to 20 minutes and is a lifesaver if you live in a condo or small home.
Art, I haven’t but is may be worth looking at for those months when it’s too cold to smoke outdoors.
Thanks,
Robin