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Smoky Garlic Salsa
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    Smoky Garlic Salsa

    I just finished canning 8 qts of salsa that my son and I think is about the best we've ever had. I also smoke my peppers over apple wood on the grill. I use some non-hot peppers so I get enough volume of smoky pepper flavor to really taste the smoke.

  • 2 lbs diced tomatillos
  • 2 lbs diced tomatoes
  • 3 quarts plain tomato sauce
  • 3 lbs chopped onions
  • 3-4 lbs smoked mixed variety hot peppers.
      I used about 10 hot wax, 4 Rio Grande, 6 paprika, 2 biscayne, 2 ortega, a handful of those tiny purple Tai peppers, 2 apple peppers, 5-6 jalepeno and a couple "chile" peppers in this particular batch. Smoke them until they are just starting to blister and get mushy.
  • 3-4 heads of garlic
  • a bunch of cilantro
  • a bunch of parsley
  • 2 tsp cumin
  • 1 Tbsp salt
  • juice from 4 limes
  • 1/2 cup vinegar
  • Chop and dice everything to your desired consistancy. I use a "Little Oscar" for all the herbs and garlic. I use it for portions of other things too as long as I feel I have enough things diced so that the salsa comes out convincingly chunky. If the salsa isn't hot enough for your taste add peppers until you run out or you can always add a dash or two of some powdered cayenne. Don't simmer for more than about 10 min or you'll start losing the chunkiness of all your hard slicing and dicing work. Remember too, if you are going to can it, it gets cooked for another 15 min in the hot water bath. This is an all day project so make sure you have a lot of time or a lot of good help.

    From: Meg Viereck, Vermont
    Posted By: Cody Viereck
    Post Date: Tue, 18 Aug 1998

    *BACK TO SALSA*







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