| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Th-0198, Salsa | 1 | Servings | |
INGREDIENTS
| 3 | Whole medium tomatoes | |
| 1/2 | md | Sweet white onion; cut in chunks |
| 3 | Whole jalapenos -or- | |
| 6 | Whole serranos; *1 | |
| 3 | Cloves garlic | |
| 3/4 | ts | Salt; or to taste |
| 1 | ts | Red wine vinegar |
| 2 | ts | Vegetable oil |
| 1/2 | c | Water |
INSTRUCTIONS
Note 1: use the latter for a hotter salsa. This recipe is adapted from one that appears in Matt Martinet's Culinary Frontier: A Real Texas Cookbook by Matt Martinez, Jr. and Steve Fate (Doubleday, 1997). It's great with chips, but it's heavenly with barbecue, steaks, and scrambled eggs. If you don't have a smoker, a barbecue pit will do. Combine ingredients in a heavy pot, and place the pot (uncovered) in a smoker for 1 1/2 to 2 hours, or until the vegetables are soft. (Do not allow the sauce to become dry; add more water if needed.) Remove pot from smoker. Mash (do not blend) the vegetables, taking care to mash one chili at a time until salsa tastes hot enough; discard any extra chiles. (Salsa will be chunky.) Adjust the salt to taste. Store in an airtight container in refrigerator (will keep about 2 weeks). Yield: 2 cups. Note: For a thicker salsa, combine 1 Tbs cornstarch with 2 Tbs water, and drizzle the mliture into the salsa while it's still hot. Simmer on low heat for 5 to 10 minutes until salsa reaches the desired thickness. If it becomes too thick, simply add a bit more water. Recipe by: "Some Like It Hot", Texas Highways Magazine, Jan 98 Posted to bbq-digest by "Glen G. Hosey" <hosey@erols.com> on Apr 12, 1998
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