Imposter syndrome is more normal than you think.
Smoked Salsa Recipe
Ingredients
4 tomatoes (I used beefsteak)
1 yellow onion
2 jalapeno peppers
8 cloves of garlic
1 tablespoon himalayan pink Salt
1 tablespoon black Pepper
2 tablespoons lemon Juice
1. Bring some water to a boil. I use a large skillet to boil the tomatoes not a pot. Fill the skillet halfway with water, so it doesn’t spill over when you add the tomatoes. Add a pinch of salt.
2. While the water is boiling prep your veggies. Remove the outside of the onion and cut it in half. Cut the tops off of the jalapeno.
3. Add the tomatoes to the boiling water. Only half of the tomato should be in the boiling water. Roughly four minutes total. Two minutes each side or until the tomato skin starts to peel. You’re not trying to overcook the tomatoes.
4. Remove the tomatoes from the water. When they are cool enough peel off the skin.
5. Set the smoker to 225 or lower. I used Pit Boss competition blend pellets for this one.
6. When the smoker reaches the temperature. Put all of your veggies in a skillet that fits on your smoker. The reason I use skillet instead of placing the veggies directly on the smoker is because I want to catch the juices from the tomatoes.
7. Smoke the veggies for 1 hour. After an hour grill the jalapeno peppers on high heat to get a char on the skins. (You get a fire roasted flavor this way)
8. Get your blender. Add all of the veggies, a couple of tablespoons of the boiling water(cooled water) from the tomatoes, and remaining ingredients and blend it. I would blend it slowly at first until you get to the consistency you like. Add extra salt or lemon juice to taste.
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