Yield: 1 Servings
|3 \N||Whole medium tomatoes|
|½ medium||Sweet white onion; cut in chunks|
|3 \N||Whole jalapenos -or-|
|6 \N||Whole serranos; *1|
|3 \N||Cloves garlic|
|¾ teaspoon||Salt; or to taste|
|1 teaspoon||Red wine vinegar|
|2 teaspoons||Vegetable oil|
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 1½ 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@...> on Apr 12, 1998