Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Kona on May 01, 2018, 12:12:27 PM
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Soooooo I came across a recipe on another PBC page and gave it a shot and added my own twists to it. This smoked salsa was awesome and have already had 3 coworkers buy a jar off me. It has that smoother consistency that I love in salsa.
(https://s6.postimg.cc/cfsfwznhd/file3-1.jpg)
(https://s6.postimg.cc/3krlmhe4h/file2-1.jpg)
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Any possibility of you posting that recipe? It looks like the great salsa they serve warm at the fancy Tex-Mex restaurants. I just love it.
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Any possibility of you posting that recipe? It looks like the great salsa they serve warm at the fancy Tex-Mex restaurants. I just love it.
X2!
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Any possibility of you posting that recipe? It looks like the great salsa they serve warm at the fancy Tex-Mex restaurants. I just love it.
X2!
X 12,438!!! I LOVE THE looks of that salsa. Come on Kona...give it up! :D :D :D
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Looks awesome . Please give us more info
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This recipe came from someone's mother in Mexico I believe he said but here it is. Now this is the base recipe but I experimented and added different spices to suit my tastes. I added some cinnamon, smoked paprika, and ancho chilie powder.
10 roma tomatoes.
3/4 small bunch of cilantro
3/4 sweet onion
1 head of roasted garlic
Juice of half lime or more to taste
2 large jalapeños
1 large serrano pepper
Tablespoon white vinegar (this was his mom’s secret and Mexican secret)
4 large green tomatillos husked and washed
1 tsp cumin powder
1 big pinch Mexican dried oregano
1 tsp black pepper
Salt to taste
I charred all veggies on the PBC over just charcoal till they were soft and had a nice char on the outside. People loved the smokey flavor it gives the salsa. For the garlic, I just cut the top off the head, wrapped the head in foil with a little olive oil and roasted in the oven at 425 for 30 minutes. For the cilantro I cut off the stems and just used the leaves portion. It has a nice creeping heat but wont blow your mouth off so I left the pepper membranes in.
I had to make this in my blender so I pulsed and blended the tomatoes first (including skins), added the tomatillo's next, then onion, garlic, peppers and finally the cilantro. I then transferred it to a pot on the stove over low heat and added the spices, vinegar, lime juice etc. I let the heat get a little of the liquid out till it was the consistency I liked.
If you want to experiment with the other spices I used, I used 1/2tsp of cinnamon, teaspoon of smoked paprika and a teaspoon of ancho chilie powder.
feel free to play with it to your own tastes from there, I got nothing but rave reviews on it. It really is a dam good salsa
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Thanks for posting the recipe Kona! Going to give this a shot! Bookmarked!
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Love me a good salsa rojo.....................
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thanks for the recipe
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Kona, thanks for the recipe. I bookmarked it.
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Kona - I will copy this to the recipes section as well. That way we can always find it. I will call it "Kona's Smokey Salsa".
THANK YOU
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Just to give this recipe proper credit, it came from Rico Gubernick over on the PBC facebook group.
"Love that my family recipe stemming from Chihuahua Mexico is being loved all over"
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That salsa looks incredible! Thank you, that is a must try :thumbup: