Smoked Tomato Salsa Food

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.

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.

BBQ CHICKEN QUESADILLA WITH SMOKED TOMATO RELISH AND BUTTERMILK DRESSING

Steps:

• Place in a medium baking dish. Pour 2 cups of the barbecue sauce over chicken and let marinate for 2 hours in the refrigerator. Remove from marinade, season with salt and pepper to taste and grill for 7 to 8 minutes on both sides or until tender and cooked through. Transfer chicken to a plate and let cool. Preheat oven to 450 degrees. When chicken is cool enough to handle, slice. Toss with the reserved 1 cup of bbq sauce. Place 8 tortillas on a flat surface and sprinkle with 2 tablespoons of each of the cheeses and onion slices. Top with some chicken. Stack another tortilla on top and repeat. Top with the remaining 8 tortillas. Brush the top of the tortillas with oil and sprinkle with the chili powder. Place tortillas on a lightly oiled baking sheet and bake for 5 to 7 minutes or until golden brown and cheese has melted.
• For the Smoked Tomato Salsa: Mix all ingredients together and season with salt and pepper to taste.
• For the Buttermilk Dressing: Mix all ingredients together and season with salt and pepper to taste.
• To serve: Place 1 quesadilla on each plate and cut into quarters. Top with a dollop of salsa and drizzle with the buttermilk dressing.

SMOKED TOMATO SALSA

Steps:

• Step 1: Set up your smoker following the manufacturer's instructions and preheat to 225 degrees. Add the wood as specified by the manufacturer. ShareTweetPin3 Shares Step 2: Place the corn, tomatoes, jalapeños (cut sides up), and onion in the smoker. Smoke the vegetables long enough to impart a smoky flavor, but not so long that you cook them, 20 minutes. Transfer the vegetables to a platter and let cool to room temperature. ShareTweetPin3 Shares Step 3: Lay the corn flat on the cutting board and slice the kernels off the cob using broad strokes of a chef's knife. Transfer the corn kernels to a mixing bowl. ShareTweetPin3 Shares Step 4: Coarsely chop the tomatoes, jalapeños, and onion by hand or in a food processor. Add to the corn and stir in the cilantro, lime juice, and salt to taste. The salsa should be highly seasoned. This may be the most remarkable salsa you'll ever serve. ShareTweetPin3 Shares

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.

SIMPLE SMOKED SALSA

Steps:

• Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.
• Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.
• Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

SMOKED BOCCONCINI AND TOMATO-OLIVE SALSA CANAPES

Steps:

• Preheat oven to 325°F. Cut baguette crosswise into 1/4-inch-thick slices and arrange in one layer on a large baking sheet. Lightly brush slices with oil and season with salt. Toast slices in middle of oven 15 minutes, or until golden, and transfer to a rack to cool completely. Toasts may be made 4 days ahead and kept in a sealable plastic bag at room temperature.
• Seed tomatoes and cut into 1/4-inch dice. Pit and chop olives. Finely chop parsley and shallot. In a bowl stir together all salsa ingredients and salt to taste. Lightly rub toasts with garlic cloves. If using bocconcini, cut into 1/4-inch-thick slices.
• Top each toast with a mozzarella slice and some salsa and garnish with parsley. Canapés may be made 1 hour ahead and chilled, covered.
• Serve canapés at room temperature.