Smoked Vegetable Salsa Recipes

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 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.

SMOKED VEGETABLE SALSA

Steps:

• Combine first 5 ingredients in large bowl. Add oil; toss gently to coat. Sprinkle generously with salt and pepper.
• Prepare barbecue (medium-high heat). Arrange hickory chips in foil pie pan; place directly atop coals. Allow chips to begin smoking, about 10 minutes. Grill vegetables until tender, turning frequently, about 10 minutes for tomatoes, 20 minutes for chilies, onion, and bell pepper, and 35 minutes for garlic. Transfer vegetables to cutting board. Cool. Remove any loosened peel from tomatoes, chilies, and bell pepper. Peel garlic. Coarsely chop all vegetables; transfer to medium bowl. Mix in cilantro and cayenne pepper. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill. Bring to room temperature before serving.)
• Also known as California chilies. Available at Latin American markets and many supermarkets.

SPICY BARBECUED RIB-EYE STEAKS WITH SMOKED VEGETABLE SALSA

Steps:

• Mix first 7 ingredients in medium bowl. Using fork, mash in garlic. Using 3 tablespoons spice mixture for each steak, rub spices onto both sides of steaks. Whisk corn oil into remaining spice mixture; set oil rub aside. Place steaks in two 13x9x2-inch glass dishes. Cover; chill steaks and oil rub at least 4 hours and up to 1 day.
• Prepare barbecue (medium-high heat). Brush steaks with some of oil rub. Grill steaks to desired doneness, brushing occasionally with oil rub, about 5 minutes per side for medium-rare; let stand 5 minutes. Serve with Smoked Vegetable Salsa .