I love salsa and smoked cheese. Decided to smoke the veggies I use for salsa as well as some sharp cheddar and pepper jack. Smoked everything for 2:40 using only the SG. Temp stayed right at 80*. Cheese is all wrapped and tucked away to do its magic. Salsa has a fantastic smoke flavor and everyone loves it. Used apple.
(http://i762.photobucket.com/albums/xx270/dtaggie/Cheese%20and%20salsa/d5722170.jpg)
Garlic, Jalapenos and onions going in
(http://i762.photobucket.com/albums/xx270/dtaggie/Cheese%20and%20salsa/b03bddac.jpg)
Tomatoes going in
(http://i762.photobucket.com/albums/xx270/dtaggie/Cheese%20and%20salsa/727053b1.jpg)
Cheese set to go in
(http://i762.photobucket.com/albums/xx270/dtaggie/Cheese%20and%20salsa/4e25a341.jpg)
Veggies after smoke - forgot to get tomatoes picture after smoke
(http://i762.photobucket.com/albums/xx270/dtaggie/Cheese%20and%20salsa/95cf9261.jpg)
Cheese after smoke
(http://i762.photobucket.com/albums/xx270/dtaggie/Cheese%20and%20salsa/92a3efe9.jpg)
Salsa all made up
That is a pretty picture!
I love salsa too.
I have a great salsa verde recipe and sometimes I smoke the ingredients.
Did you really put ALL those jalapenos in that bowl?
All but four pieces. I had 12 of them sliced, seeded and no membrane. So ended up using 10 total. Was hotter last night then tonight. Only things I did not smoke were limes and cilantro.
Thats a good lookin bowl of salsa.
I love salsa too, on eggs, hamburgers, meatloaf, you name it.
Anyone have a good salsa recipe they want to share?
Gus,
For this one I used the following. It makes quite a bit so you could easily cut it in half.
12 jalapenos, seeded
12 tomatoes, halved
6 white onions
8 cloves of garlic
2 bunches of cilantro
1 cup fresh lime juice
4 tsp salt
As you see from the pictures, I smoked everything except limes and cilantro. Used a food processor with a few of the jalapeno halves, onions, tomatoes and garlic in process and mixed in a bowl. Just have to take it easy on the peppers and taste as you go to desired heat level. This is the first time I smokedall the veggies and the reviews have been awesome.
thanks-I'll try it this weekend. Based upon your quantities about how many cups did it make?
Nice. Haven't tried that one yet.
Just dug this out of my e-mail.
I think there are 10 different recipes here for various Salsa's.
10 Fuss-Free Salsa Recipes
http://www.bhg.com/recipes/ethnic-food/mexican/10-fuss-free-salsa-recipes/?sssdmh=dm17.443642&esrc=nwwu&email=1549210434
Gus - not sure how many cups but it is a heck of a lot of salsa. Usually I make it with half the ingredients but since I was smoking I wanted to make it worth my time.
Yhe salsa looks great. I have a question on your recipe
Quote from: DTAggie on April 26, 2010, 09:26:07 PM
12 jalapenos, seeded
12 tomatoes, halved
I counted 11 1/2.
6 white onions
Looks like 3 to me
8 cloves of garlic
Looks like more than 8 to me ;D
2 bunches of cilantro
1 cup fresh lime juice
Wow, a lot of limes for that much juice.
4 tsp salt
As you see from the pictures, I smoked everything except limes and cilantro. Used a food processor with a few of the jalapeno halves, onions, tomatoes and garlic in process and mixed in a bowl. Just have to take it easy on the peppers and taste as you go to desired heat level. This is the first time I smokedall the veggies and the reviews have been awesome.
Thanks
Arnie,
Had to add last half of tomato unsmoked - would not fit on rack. You are right on the onions, sorry it was three. Depending on size you could use more. One too many Tito's when I responded with the recipe. Extra garlic for use later on other things. All the juice is from the veggies. No extra oil or any kind of fluids.
Thanks Aggie. Having company this weekend so I'll try to put some together.
Nice post and well documented. Some have asked me for the recipes I used on last night's dinner. My only response was "What dinner?" I chalk it up to old age ;D
I hear ya. I say you can use any salsa recipe you have just smoke whatever ingredients possible. I did it on a whim and was pleasantly surprised on the results.
Here is a copycat recipe of the Lone Star restaurant version. I find it pretty close.
Ingredients
* 4 fresh tomatoes (peeled and diced)
* 1 (28 ounce) can diced tomatoes
* 1 (5 1/2 ounce) can tomato paste
* 2 small jalapeno peppers (seeded and chopped)
* 2 minced fresh garlic cloves
* 2 tablespoons fresh cilantro (chopped)
* 2 teaspoons salt
* 1 teaspoon garlic powder (optional)
* 3 tablespoons olive oil
* 1/2-3/4 red onions, chopped (the amount you use is up to you)
Directions
1. To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
2. Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions and oil. Process until mixed.
3. This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
4. At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavors will intensify.
5. This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.
DTAggie
Bout how many limes does it take to get 1 cup lime juice?
Thanks.
I had four originally and was a bit short then had to get two more. So about 6 and they were medium size.
6 it is.
Thanks.
DT Aggie
Used your recipe for the smoked salsa last night. 2:20 of pecan (only wood I have at the moment) Came out good with a fantastic smoke flavor. No heat though which was surprising b/c I put 10 big jalapenos in there. Gonna pick up some fresh ones tonight to mince and add to my portion.
And yes, it makes a TON of salsa.
Next time I think I will change two things. 1) mince the garlic and then smoke it on a piece of foil. I have a crappy food processor so there are some large chunks. 2) leave the seeds/membrane on half the peppers and make a mild and hot batch. Thanks for the recipe, have a great weekend everyone!
Many fresh Jalapenos are quite mild - there are "sweet" varieties. If available in your area try substituting some Serrano for Jap's.
Funny this post came back up tonight. Earlier this evening I had my first taste of the cheese. The pepper jack had a smooth smoke hint and the cheddar had a stronger, but awesome smoke taste . My question, what is the best way to store cheese? I will be getting a FoodSaver tomorrow for my b-day. Can you freeze? How long will cheese keep in fridge before going bad?
Bob, glad you liked the salsa. I made it again with 12 peppers and again it did not have much heat. So either leave some seeds and membrane or use a Serrano's as BuyLow suggested. Its a bit of a balancing act with garlic as well as the last batch would linger on your tongue a while. I did not mind, but the wife..well.
I have both heard of and had vac cheese in the fridge for months, many months. No degradation - maybe even got better. You have family and friends - and me -? Just parcel it out.
Is it wrong to be greedy?
Quote from: DTAggie on May 28, 2010, 09:30:57 PM
Is it wrong to be greedy?
Naw. You smoked it so you can keep it. Just get some out when you have company :D
Heading out to the lease next month to start getting things ready. (Well we tell the ladies that) Really just to get away.
The salsa looks delicious and I hope I can find this recipe again one day when I have the time to try it!
Quote from: TestRocket on May 30, 2010, 03:36:27 PM
The salsa looks delicious and I hope I can find this recipe again one day when I have the time to try it!
Book Mark it!
Start you a file of links you save.
I did just that! So simple! Thanks! ;D
I put all the recipes I want to make on to "Notepad". Then when I had a bunch I got a small memory stick and now keep them on it so I don't lose them.
Glad people are trying it. My only caution would be watch the garlic if you are not a big fan and maybe start by putting four of the onions in. Just depends on how strong they are.
I did some of the salsa a few weeks ago using DTAggie's basic recipe. I just cut down the quantity some.
Ready to smoke.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Salsa1.jpg)
In the bowl.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Salsa2.jpg)
It was a really big hit. The smoked veggies are great. I'll be doing it again this summer.
Dude .. where are your Frogmats?
Arnie, glad it was a hit
Will be making another batch of this in a few weeks for a family gathering. Will smoke Tomatoes, Onions and garlic that is already diced. Not going to smoke the peppers as I think they lost too much heat and the other veggies provide enough smokeyness. Also going to increase the cilatro to as much as double. Finally, the girlfriend prefers chunkier salsa so I may add less liquid or try to rough chop the veggies (this may not work as I do not have good knives and IIRC they came out of the smoker quite soft) Will post results.
Most of the capsaicin is contained in the membrane of the pepper so if you're having a problem with lack of heat, just leave the ribs in when you're seeding.
Yeah I don't beleive smoking takes the heat out, just the membrane does that.
I did leave the membrane in! ;D I know heat will vary greatly in Jalapenos some are like green peppers, others crazy hot. The one I tried before hand was pretty hot. Maybe it was the anomaly of the bunch. . . I may end up taking the membrane out, smoking the peppers and then put the non smoked membrane back into the salsa. Then accidentally rub eyes and hate life.
Quote from: bob_loblaw on July 20, 2010, 08:15:01 AM
Then accidentally rub eyes and hate life.
I did that after chopping 20 habaneros once. And itched my nose. Like an idiot, I didn't wear gloves either. The only thing I could feel in my fingers for 2 days was heat and pain. After that, chopping jalapenos does nothing to me.
Wow. Looks great. Definitely going to have to add this to the list of ideas for football season.