Smoked Chile del Arbol Salsa
30-40 chile del Arbol pods, stems removed
1 lb. sliced Roma tomatoes
3-4 garlic cloves, peeled
1 sliced onion
Smoked sea salt
Fresh ground pepper
½ cup chopped Cilantro
I smoked the chiles, tomatoes, garlic and onions in my Weber 22.5 in. grill, using the AMZN cold smoker. I lit up two rows of mesquite, more rows is too much smoke in a 22.5 in grill for my liking. Just for fun, I coated some Oaxaca and Manchego cheese with some spices I use in my chorizo, such as garlic, smoked Spanish paprika and mild Chimayo. But, that's another thread/recipe.
After the smoke, I toasted the chiles in a dry skillet at medium heat, until they started to smoke. I then removed them from the skillet to cool.
I chopped the onions and garlic, and I put them in the skillet, along with a little olive oil, letting them cook until translucent.
I then put everything in a food processor along with the Cilantro, adding about ¼ cup of water at a time, as I pulsed it to the consistency I like. Lastly I added a little smoked sea salt and fresh ground black pepper
This is a very tasty/hot salsa. You might want to consider using 20-25 chile pods as a start.
It's all good my friend.
30-40 chile del Arbol pods, stems removed
1 lb. sliced Roma tomatoes
3-4 garlic cloves, peeled
1 sliced onion
Smoked sea salt
Fresh ground pepper
½ cup chopped Cilantro
I smoked the chiles, tomatoes, garlic and onions in my Weber 22.5 in. grill, using the AMZN cold smoker. I lit up two rows of mesquite, more rows is too much smoke in a 22.5 in grill for my liking. Just for fun, I coated some Oaxaca and Manchego cheese with some spices I use in my chorizo, such as garlic, smoked Spanish paprika and mild Chimayo. But, that's another thread/recipe.
After the smoke, I toasted the chiles in a dry skillet at medium heat, until they started to smoke. I then removed them from the skillet to cool.
I chopped the onions and garlic, and I put them in the skillet, along with a little olive oil, letting them cook until translucent.
I then put everything in a food processor along with the Cilantro, adding about ¼ cup of water at a time, as I pulsed it to the consistency I like. Lastly I added a little smoked sea salt and fresh ground black pepper
This is a very tasty/hot salsa. You might want to consider using 20-25 chile pods as a start.
It's all good my friend.
