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Smoked Salsa Duo

Course Salsa/Sauces
Cuisine Mexican

Ingredients

For Smokin' Salsa Roja

  • 8 to 10 roma tomatoes
  • 4 red fresno peppers
  • 2 jalapeño peppers
  • 1/2 large white onion
  • Juice of 1/2 lime
  • Salt to taste

For Smokin' Salsa Verde

  • 8 to 10 tomatillos
  • 4 to 6 serrano peppers
  • 2 poblano peppers
  • 1/2 large white onion
  • Juice of 1/2 lime
  • Salt to taste

*You will also need about 4 to 5 cups of hickory chips that have been soaked in water.

    Instructions

    • Wash all the vegetables and place them in a metal dish that is lined with foil paper. Make sure pan will fit on one side of grill with lid closed.
    • Build your charcoal fire one one side of grill. We use lump charcoal. Preheat until you reach 275 to 300 degrees F. Add 3 cups soaked hickory chips to one side of hot charcoals, in the center of grill. Once they start smoking, add the pan of vegetables to the indirect heat and cook with lid closed for 30 minutes.
    • Turn all the vegetables over and move pan to the direct heat and continue cooking for another 30 minutes or until tomatoes and tomatillos are soft. You want most of the skins on the peppers to blacken and blister as well. You want to try and keep the lid closed as much as you can.
    • I like to process all my veggies separately by pulsing them in the food processor. I find that by doing this, I avoid big chunks of tomato or onion left behind. But if you like your salsa's more smooth, you can process or blend all together.
    • Before finishing the salsa recipes, remove the skins from the poblano and fresno peppers. The other chile peppers will be fine because the skins are thin.
    • For the Salsa Verde: Add tomatillos, poblanos, serranos and 1/2 of the onion. Season with lime juice and salt to taste. For the Salsa Roja: In a separate bowl, add all of the remaining ingredients. Season to taste. Serve warm or at room temperature. Each salsa yields about 5 cups each. Cool completely and store in airtight containers in the coldest part of your refrigerator. It will keep for up to 6-7 days.