Matts Smoked Salsa

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Matts Smoked Salsa Ingredients

3 Whole medium tomatoes	3/4 ts Salt; or to taste
1/2 md Sweet white onion; cut in	1 ts Red wine vinegar
3 Whole jalapenos -or-	2 ts Vegetable oil
6 Whole serranos; *1	1/2 c Water
3 Cloves garlic

Instructions for Matts Smoked Salsa

Note 1: use the latter for a hotter salsa. This recipe is adapted from one that appears in Matt Martinets Culinary Frontier: A Real Texas Cookbook by Matt Martinez, Jr. and Steve Fate (Doubleday, 1997). Its great with chips, but its heavenly with barbecue, steaks, and scrambled eggs. If you dont have a smoker, a barbecue pit will do. Combine ingredients in a heavy pot, and place the pot (uncovered) in a smoker for 1 1/2 to 2 hours, or until the vegetables are soft. (Do not allow the sauce to become dry; add more water if needed.) Remove pot from smoker. Mash (do not blend) the vegetables, taking care to mash one chili at a time until salsa tastes hot enough; discard any extra chiles. (Salsa will be chunky.) Adjust the salt to taste. Store in an airtight container in refrigerator (will keep about 2 weeks). Yield: 2 cups. Note: For a thicker salsa, combine 1 Tbs cornstarch with 2 Tbs water, and drizzle the mliture into the salsa while its still hot. Simmer on low heat for 5 to 10 minutes until salsa reaches the desired thickness. If it becomes too thick, simply add a bit more water. Recipe by: "Some Like It Hot", Texas Highways Magazine, Jan 98 Posted to bbq-digest by "Glen G. Hosey" on Apr 12, 1998

Main Ingredient: Cuisine: Uncategorized

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