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Smoked Salsa
Sauce

Smoked Salsa

2 h 45Pour 8Nutri-Score A€€
par @nahgemgallagher2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • Roma tomatoes (halved)Fruits et légumes6 morceaux
  • white onions (skin left on, peeled after smoking)Fruits et légumes2 morceaux
  • jalapeños (stems removed, one seeded, one left whole with seeds, halved)Fruits et légumes2 morceaux
  • poblano pepper (halved)Fruits et légumes1 morceau
  • garlic head (skin on, left whole)Fruits et légumes1 morceau
  • waterAutres120 ml
  • chicken bouillon (powder or paste)Épicerie10 g
  • lime (juiced)Fruits et légumes1 morceau
  • cilantro (roughly chopped)Fruits et légumes15 g
  • cumin (ground)Épices3 g
  • cayenne pepper (ground)Épices1 g
  • hickory wood chips (for the smoker)Autres100 g

par portion

Nutrition

40kcal

Glucides
8 g
Protéines
2 g
Lipides
0 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson ×2
  • Blender
  • Gril

pas à pas

Préparation

  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).
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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