Smoked Salsa

Homemade salsa is the best salsa. Last year around March, I made some fermented salsa, which turned out great. Fresh salsa is wonderful too.

I can actually put salsa on all types of foods. Brats. Burgers. Chips. Dips. Chains. Whips.

I digress.

Somewhere. Somehow. I came across the idea of smoking salsa.

I'm embarrassed to say that I don't remember where I got the idea.

I'm sure it was on the interwebs somewhere. It was probably a youtube video.

It might have been this youtube video: Brisket Tacos with Smoked Salsa at All Things Barbecue


It probably was. Thank you Chef Tom.

So ... it is a really simple concept. Cut up onion, tomatoes, and peppers. Place them on the smoker with whatever meat you are smoking for the day.

For me, it was Bacon Wrapped Onion Bombs.

Let them smoke until you get a little char on the bottom of some the the veggies. You'll have to play it by ear based on what temperature you are smoking the other thing at.

Once the veggies are "done", pull them off.

Put them in the blender along with your other salsa ingredients.

Spices. Lime juice. Cilantro. Garlic. There are hundreds of fresh salsa recipes on the interwebs. Simply pick one.

Blend it all up and use it as you see fit. Put it on chips. Burgers. Hotdogs. Brats. Potatoes. Whatever you like.

Yum yum yum.

Easy peasy.

If you want to see / read more of what I've grilled, be sure to check out See SheppyBrew: Grilling. Or SheppyBrew: BBQ. Or SheppyBrew: Smoked. Also keep an eye on the regular SheppyBrew Channels to see what is happening with this beer (and many others): SheppyBrew's Facebook Page; Sheppy's Twitter Feed;SheppyBrew's Instagram Page;


Go Avalanche!