Sauce
Smoked Salsa
2 h 45 minServes 8Nutri-Score A€€
A
2 h 45 min
2 h 45 minSmoked Salsa
what you need
Ingredients
Roma tomatoes (halved)Produce6 pieces
white onions (skin left on, peeled after smoking)Produce2 pieces
jalapeños (stems removed, one seeded, one left whole with seeds, halved)Produce2 pieces- poblano pepper (halved)Produce1 piece
- garlic head (skin on, left whole)Produce1 piece
waterOther120 ml
chicken bouillon (powder or paste)Pantry10 g
lime (juiced)Produce1 piece- cilantro (roughly chopped)Produce15 g
cumin (ground)Spices3 g
cayenne pepper (ground)Spices1 g- hickory wood chips (for the smoker)Other100 g
per serving
Nutrition
40kcal
- Carbs
- 8 g
- Proteins
- 2 g
- Fat
- 0 g
what you’ll use
Tools
Baking tray ×2
Blender
Grill
step by step
Method
- Step 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).
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first