RECIPES
17
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Smoked Salsa
mesquite wood chips
1 c. cilantro, stemmed
6 Roma tomatoes, halved and seeded
¼ t. ground cumin
½ large sweet onion, halved and peeled
juice from half a lime
1 large jalapeno, halved and seeded
salt & pepper
1. Fill the smoker charring cup about half full with dry wood chips and cover.
Place the rack in the smoker.
2. Put aluminum foil on the rack and add the tomatoes. Place a second rack
in the smoker and add the onion and jalapeno. Cover and COLD SMOKE
for ½ hour.
3. When smoking is finished remove the tomatoes, onion and pepper with
tongs.
4. With a food processor, pulse the tomatoes and onion. Add the pepper and
cilantro and pulse until desired consistency is reached. Stir in the cumin
and juice. Add salt & pepper to taste.
5. Serve with tortilla chips, or use as a taco topping.
Makes about 2 cups
