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Smoked Salsa
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Smoked Salsa

2 godz. 45 minPorcje: 8Nutri-Score A€€
od @nahgemgallagher2 importyugotowano 0 razy
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Składniki

8 osób
  • Roma tomatoes (halved)Warzywa i owoce6 kawałki
  • white onions (skin left on, peeled after smoking)Warzywa i owoce2 kawałki
  • jalapeños (stems removed, one seeded, one left whole with seeds, halved)Warzywa i owoce2 kawałki
  • poblano pepper (halved)Warzywa i owoce1 kawałek
  • garlic head (skin on, left whole)Warzywa i owoce1 kawałek
  • waterInne120 ml
  • chicken bouillon (powder or paste)Spiżarnia10 g
  • lime (juiced)Warzywa i owoce1 kawałek
  • cilantro (roughly chopped)Warzywa i owoce15 g
  • cumin (ground)Przyprawy3 g
  • cayenne pepper (ground)Przyprawy1 g
  • hickory wood chips (for the smoker)Inne100 g

na porcję

Wartości odżywcze

40kcal

Węglowodany
8 g
Białko
2 g
Tłuszcz
0 g
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Przybory

  • Blacha do pieczenia ×2
  • Blender kielichowy
  • Grill

krok po kroku

Przygotowanie

  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).
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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