Sweet Smoky Salsa Recipes

SWEET & SMOKY SALSA

Steps:

• Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

HOMEMADE SMOKY SALSA

Steps:

• Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

SMOKY FOUR-PEPPER SALSA

Steps:

• Preheat an outdoor grill for medium heat.
• Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
• Peel tomatoes and drain excess liquid. Peel and seed peppers.
• Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

SWEET AND SMOKEY SALSA

Steps:

• 1. Place wood chips in small disposable aluminum pan; set pan on edge of grill burner and position cooking grate. Ignite grill, turn all burners to high, cover, and heat until very hot and chips are beginning to smoke, about 15 minutes. (If chips ignite, use water-filled spray bottle to extinguish.) Scrape grate clean with grill brush.
• 2. Place tomato halves and chiles in bowl; drizzle with vegetable oil and toss to coat evenly. Scrape grill and spray with grill spray. Place tomatoes cut side down on grill with lid down, checking often to make sure they are not burning. Grill tomatoes until evenly charred and beginning to soften, 4 to 6 minutes. Using tongs, flip tomatoes and grill until skin sides are charred and tomato juices bubble, 4 to 6 minutes more. While tomatoes are cooking, grill chiles until skins are blackened on all sides, 8 to 10 minutes, turning as needed.
• 3. Transfer vegetables to platter and let cool in single layer, at least 10 minutes.
• 4. Stem, peel, seed, and finely chop chiles. Pulse tomatoes in food processor until broken down but still chunky, about six 1-second pulses. Transfer tomatoes to bowl; stir in chiles, onion, cilantro, salt, pepper, olive oil, sugar and lime juice as needed to balance flavors. Let stand for 10 minutes and serve. (Salsa can be refrigerated in airtight container for up to 2 days; bring back to room temperature before serving.).
• Adapted from Cook's Illustrated.

MILD SWEET SALSA

Steps:

• Mix together all ingredients and chill for several hours before using (to allow flavors to combine).

SWEET 'N SMOKY SALMON WITH ORANGE SALSA RECIPE - (4.5/5)

Steps:

• For the Salmon, mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve. Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.

ZUCCHINI SALSA

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.