Bob's Smoked Salsa
I posted on Facebook and Instagram that this is the BEST SALSA EVER. Bob texted me to say maybe not ever…I disagree. And this is Jennifer’s Home Journal, not Bob’s Home Journal, so it’s my call. This recipe could easily be made with fresh vegetables and not smoked, and it would be delicious. But smoking the veggies is what gives it its incredible flavor. So, follow our instructions for smoking on your brand of grill. Note: Bob uses a Weber; we use a Big Green Egg. Then make this salsa andl et us know what you think. Does it rise to ever?
Ingredients
- 1 ½ lbs. fresh ripe tomatoes, halved
- 1 jalapeño peppers stemmed and halved (or more? This one is personal)
- 2 serrano peppers stemmed and halved
- 1 red onion peeled and quartered
- 1 head of garlic top trimmed off
Other Ingredients
- Juice of two limes
- 1 t ground cumin
- 1 bunch of cilantro tops and small stems chopped
- Salt and fresh ground pepper to taste
Instructions
- After smoking the vegetables, remove them to a glass baking dish, then cover with plastic wrap and refrigerate overnight.
- Slip the skins off the tomatoes and toss them into a blender container with the rest of the veggies and blend on low speed until desired consistency.
- Pour into a bowl and stir in the lime juice, cumin, cilantro, and salt and pepper to taste.
Nutrition
Serving: 0.25cupsCalories: 25kcal
Tried this recipe? Tell us how you liked it!Mention @JennifersHomeJournal or tag #jennifershomejournal