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Old 08-11-2012, 12:55 AM   #1
mmmmeat
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Default Smoked salsa Grande

Last year I tried out a new pepper ...ahem.... chile... 'scuse me, CHILE in the garden. Called Santa Fe Grande. Because of it's pale yellow color, it was a very deceiving pepp....chile. I thought it would be a sweeter pepper, a milder pepper...chile, chile, CHILE!!! boy was I wrong....sooo very wrong. These things are hotter than jales (that's jalepenos to those not in the know), and the heat sticks around. Like glue. On your lips, on your tongue, it's wonderful. It's a liar, but plenty flavorful.



Fast forward to 2012, these things came back on their own, with a vengeance. 4 plants popped back on their own accord. and they went into full production mode. I picked one plant and not knowing what else to do with it, I figured I'd make some smoked chili powder, to spread the love of these wonderful peppers to many things.



Gotta start the fire if I want some smoked pep..chiles. Don't need a big one, it's already hot w/o any fire at all. Stacked the coals i did nicely, to get a few hours of goos smoke time. all i used was 2 coals to get things goin, remember I dont need much fire since its so hot already.





Stack the now grey hot burnin coals on top of the unlit coals with the wood, just so happened to be a hunka apple wood. Situate the temp probe so it's under the grate. i just bent a peice of safety wire into a hook that stays permanently attached to the probe.



Of course set up the grill for indirect heat. I take it one step further by putting a peice of a clay saucer over the top of the fire, to hold in the heat as it's created, and to keep it indirect. You can notice it here as the half circle on the right under the grate.



Once the fire got goin, and smoke started rollin, i threw on the peppers..cough...hgm...chiles and had an idea, threw some maters ( also outta the garden) on to smoke along with the chiles...happy??...very.



then we went out to dinner, nope didnt pay attention to temp, nor did i pay attention to the time they were on the smoke. almost forgot bout em, but remembered, woulda been a shame for these to waste. I went out to check and the skins on the tomatoes' skins were split open, still solid they were, but i figured that they were good and done.



We've gotta stick blender, and a wide mouth mason jar is perfect size for it to fit into, and let it do the work. Threw a few chiles in there all 4 maters, some cilantro, and basil from the garden, a good amount of fresh cracked sea salt, and coarse grind black pepper. Blended it all up, and that's all she wrote.




It's a slightly smoky, mostly spicy, nicely blended concoction of goodness, that so far has been good with chips of course, fantastic topping on my burger for dinner tonight, and I think would make a great addition to any other sauce i'd put it in.

The rest of the chiles will air dry, in the sun. The way we do it in AZ, once dry, i'll grind it up, seeds and all, fine as i can to make a nice smoky chili powder. Then i can spread the love to more of my dishes!!

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Old 08-11-2012, 04:50 AM   #2
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Man I could almost smell it! Great stuff!
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Old 08-11-2012, 10:07 AM   #3
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Thanks, its awesome stuff, cool thing for me is I literally built this salsa from the dirt up. Its quite satisfying.

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Old 08-11-2012, 11:21 AM   #4
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I look forward to doing this myself next year. Getting my garden set up for it, haven't had a garden in... eight years. Something like that. Can't wait to get dirty again.
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Old 08-11-2012, 01:23 PM   #5
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I look forward to doing this myself next year. Getting my garden set up for it, haven't had a garden in... eight years. Something like that. Can't wait to get dirty again.
Its been good this year out here in az, and I can grow well into late fall, sometimes mid winter.

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Old 08-11-2012, 06:22 PM   #6
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Anyone else use these chiles? Also called yellow hot chile?

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Old 08-11-2012, 06:35 PM   #7
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We call those "gueritos" or blondies(yellow jalapenos)! Almost always they are hotter than jalapenos. If you want to get more smoke on em, cut the chiles and maters in half(like you would for making chipotles) for more surface area. There is nothing like a homemade salsa with garden fresh ingredients. I'm curious to see how they will dry after being smoked. Good thing is you have more than enough sun and heat to dry em out quickly. I'd hit some of that salsa for sure!!!
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Old 08-11-2012, 07:31 PM   #8
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We call those "gueritos" or blondies(yellow jalapenos)! Almost always they are hotter than jalapenos.
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Old 08-13-2012, 11:33 AM   #9
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Looks and sounds great! I have also been experimenting with smoking chilies, onions and tomatoes for salsa this summer. Really liking the smoked tomato flavor and have been getting the best results with some of the Russian black heirlooms like Paul Robeson and Black Krim.

I smoke 'em whole then peel and squeeze the seeds/juice into a bowl. The reserved smokey juice gets strained and is great with a little sea salt for bloody marys, drinking straight or adding to BBQ sauces. The tomatoes are meaty enough to hold up to smoking for a couple of hours @ 180* without disintegrating.

Sadly, deer have destroyed our tomato garden so I'm going to have to start sourcing heirlooms at the local farm markets. Next year looks like we need to make room for some gueritos, maybe they'll keep the deer away
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Old 08-13-2012, 12:50 PM   #10
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How'd you like the smoked tomatoes? I did some last week and was not a fan. Tasted some straight and they were a little acrid tasting, kind of like smoked cheese that hasn't aged yet. Maybe the flavor mellows when pureed like that?
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Old 08-13-2012, 03:00 PM   #11
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Mmmm... Looks tasty!!
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Old 08-13-2012, 03:07 PM   #12
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How'd you like the smoked tomatoes? I did some last week and was not a fan. Tasted some straight and they were a little acrid tasting, kind of like smoked cheese that hasn't aged yet. Maybe the flavor mellows when pureed like that?
Love em, that is i love them in THIS sauce, and i've made em with sketti sauce, never tried straight up, i think that's the key, plus i used apple wood so smoke wasnt that strong.

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I smoke 'em whole then peel and squeeze the seeds/juice into a bowl. The reserved smokey juice gets strained and is great with a little sea salt for bloody marys, drinking straight or adding to BBQ sauces. The tomatoes are meaty enough to hold up to smoking for a couple of hours @ 180* without disintegrating.
that's what i did too skins came right off, but since it was a salsa, i blended up the whole mater (minus the skins). these happened to be roma maters, and it was probably in that heat range, but dont really know since i was out to dinner ;)

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Mmmm... Looks tasty!!
thanks lady!! means a lot comin from your neck of the woods!!
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Old 08-13-2012, 03:51 PM   #13
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I have not eaten smoked tomatoes except in salsa but I find them delicious. I'd try keeping the smoke fairly light and not exceeding 180-200* so they are less "cooked". You could cold smoke them if you have the means.

I know what you mean about cheese, a little smoke goes a long way; could be the same for maters?
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