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Smoked Salsa
Salsa

Smoked Salsa

2 h 45 minPara 8Nutri-Score A€€
de @nahgemgallagher2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

8 personas
  • Roma tomatoes (halved)Frutas y verduras6 piezas
  • white onions (skin left on, peeled after smoking)Frutas y verduras2 piezas
  • jalapeños (stems removed, one seeded, one left whole with seeds, halved)Frutas y verduras2 piezas
  • poblano pepper (halved)Frutas y verduras1 pieza
  • garlic head (skin on, left whole)Frutas y verduras1 pieza
  • waterOtro120 ml
  • chicken bouillon (powder or paste)Despensa10 g
  • lime (juiced)Frutas y verduras1 pieza
  • cilantro (roughly chopped)Frutas y verduras15 g
  • cumin (ground)Especias3 g
  • cayenne pepper (ground)Especias1 g
  • hickory wood chips (for the smoker)Otro100 g

por ración

Nutrición

40kcal

Carbohidratos
8 g
Proteínas
2 g
Grasas
0 g
Adaptar utensilios

lo que usará

Utensilios

  • Bandeja de horno ×2
  • Batidora de vaso
  • Parrilla

paso a paso

Preparación

  1. Preheat the smoker

    • Load the hickory chips into the smoker.
    • Preheat the smoker at maximum temperature for an hour, then lower it to 110 °C (225 °F).
    Paso 1

  2. Prepare the vegetables

    • Halve the Roma tomatoes and spread them on the sheet pans.
    • Place the whole garlic head, skin on, on a pan.
    • Remove the stems from the jalapeños, seed one of them, and halve both.
    • Halve the poblano and the white onions, keeping the onion skins on.
    Paso 2

  3. Smoke the vegetables

    • Arrange all the vegetables on the two sheet pans, without worrying about neatness.
    • Smoke at 110 °C (225 °F) for about 2 hours, checking after the first hour.
    • The vegetables are ready when the peppers are wrinkled and softened and the onions and tomatoes are coloured.
    Paso 3

  4. Cool and peel

    • Take the vegetables off the smoker and let them cool completely.
    • Peel the skins off the onions; keep everything else as is.
    Paso 4

  5. Blend the salsa

    • Put the cooled vegetables and garlic in the blender with the water and chicken bouillon.
    • Add the lime juice and cilantro and blend to a coarse salsa.
    • Season with cumin, cayenne and a little more chicken bouillon, then blend again and adjust to taste.
    Paso 5
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