Smoked Tomato And Tomatillo Salsa Food

ROASTED TOMATO AND TOMATILLO SALSA

Steps:

• Husk the tomatillos and then rinse both the tomatoes and tomatillos. I usually remove the stems from both of them knowing that any juices leftover in the roasting pan will go into the blender.
• Roast the tomatoes and tomatillos in a 400F oven for 20-25 minutes. Here's why roasting tomatillos is better than boiling them.
• Add the roasted tomatoes and tomatillos to a blender along with 1/3 small onion, 1 peeled garlic clove, 1 rinsed and de-stemmed jalapeno (or less for a milder version), 10-12 sprigs rinsed cilantro. Combine well (I usually leave it a bit chunky.)
• Take a taste for seasoning. I added another 1/2 jalapeno, a pinch of salt, and a generous squeeze of lime.
• Serve immediately or chill in the fridge for a bit before serving.
• Store leftovers in an airtight container in the fridge where they will keep for a few days.

SMOKED SALSA

Steps:

• Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours.
• Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

TOMATILLO SALSA

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain., Place the tomatillos, tomato, onion, jalapeno, cilantro, garlic, lime juice and seasonings in a food processor. Cover and process until blended. Serve with chips.

SWEET AND MILD COOKED TOMATO SALSA

Steps:

• Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

TOMATO TOMATILLO SALSA

Steps:

• In a pot of boiling water, blanch tomatoes for about 30 seconds. Immediately place in ice cold water, then peel, seed and chop to make about 2 cups.
• In a medium bowl, combine all the ingredients together. You can also make this ahead of time, by putting the salsa in an airtight container up to 24 hours, and draining just before serving.

AUTHENTIC MEXICAN TOMATO AND TOMATILLO SALSA

Steps:

• Briefly soak the tomatillos in room temperature water until the skins peel away easily. Remove all the skins and discard.
• Pan toast, broil, or grill the tomatoes and tomatillos. Place in a bowl to cool.
• Use a butane torch to lightly toast the arbol chilies. Stop as soon as you smell the smokiness. Remove the stems and cut them into 1/4" pieces with a very sharp knife. Save the seeds. If you are sensitive to capsician use only one chili.
• Add the salt, garlic, chilies with seeds, and 1/4 cup of liquid from the tomatoes and tomatillos to the Ninja blender smoothie cup. Pulse until a fine texture is achieved. Add more liquid if needed.
• Add onion and pulse until a small dice is achieved. Add more liquid if needed. Use a spatula to transfer contents to the blender attachment.
• Drain the juice from the tomatoes and tomatillos and set aside. Add the tomatoes and tomatillos to the blender attachment and pulse until desired chunkiness. Add more liquid if needed.
• Taste and correct the salt. If more heat is desired add your favorite hot sauce.
• Serve in a decorative bowl topped with the cilantro. Accompany with chips or vegetables, such as endive lettuce scoops. Or add to your favorite dish. Freshly made salsa amps the flavor of any protein, whether it be cooked Mexican or American style.

SMOKED TOMATO SALSA

Steps:

• For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
• For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE

Steps:

• Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
• Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
• Tomatillo-Poblano Salsa:
• Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
• Smoked Tomato Relish:
• Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
• Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
• Green Onion Creme Fraiche:
• Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.

MESA GRILL'S SMOKED TOMATO SALSA

Steps:

• Combine all ingredients in a mixing bowl. Serve at room temperature.

SMOKED TOMATO SALSA

Steps:

• Make an aluminum foil "basket" to hold the food and fit in your smoker. You should have clearance on all four sides and the top.
• Place the tomatoes, garlic, jalepenos, and onion into the foil basket. If you like hotter salsa, leave the seeds in the jalepenos. Otherwise, take them out.
• Load your smoker with 2 to 4 tablespoons of wood chips. I use apple, but that's me.
• Assemble your smoker according to factory directions. The foil basket goes on top of the wire rack.
• Start the smoker on high, close up and turn to medium low. Same as always for the Cameron smoker.
• Cook for about 45 minutes. The tomatoes should soften, but not be mushy. It takes somewhere between 30 and 45 minutes to do this.
• Turn the smoker off and leave it closed. Allow to cool for at least 15 minutes.
• Pour the liquid that accumulated in the foil basket into a small work bowl. Reserve for later. (Don't throw it out, the flavor is too good to toss.).
• Remove the garlic. If you didn't peel it, squeeze the garlic paste out of the peel. Mash.
• Reserve 1 tomato, all the chiles, and 1/4 cup onion. The chile flavor has infused into the tomatoes, so proceed with caution.
• Process the garlic, most of tomatoes and SOME of the onion until it reaches the desired texture (use food processor, batches in the blender, or immersion blender depending on what you have). If the mixture seems stiff, use some of the reserved cooking liquid to thin it down.
• TASTE. Add the smoked chiles in small batches to reach the desired heat level.
• TASTE. Add cilantro, lime juice and salt to taste. This is personal, and it will vary from batch to batch depending on how ripe the veggies were.
• Take the reserved vegetables and chop them finely. Add them to the processed salsa. This gives you 2 textures. If you want only one, then blend away.
• Add additional fresh chopped jalepeno and chopped green onions to taste. Or, leave them out.
• If the salsa turned out too hot, add about 1/2 tsp sugar. This will make it less hot tasting.
• Serve hot or cold with crispy tortilla chips and a cooling beverage.