SMOKED VEGETABLE SALSA
SMOKED VEGETABLE SALSA
1 ½ lbs plum tomatoes, halved lengthwise (680gr)
1 poblano chili
1 large onion, quarter lengthwise
1 large yellow pepper, quarter
1 head of garlic cloves removed, skin on
¼ cup corn oil (60ml)
2 - 10 inch (25cm) wooden skewers soaked in cool water and drained 1 hour prior to grilling
3 cups hickory wood chips (750 ml)
Dressing
Juice of 1 lemon
2 tablespoons chopped cilantro (30ml)
1 tablespoon olive oil (15ml)
1 teaspoon cayenne (5ml)
Salt and pepper to taste
Place 2 cups (500ml) of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the vegetables.
Place chopped vegetables into a bowl and toss with oil.
Thread garlic bulbs on soaked skewer with skins intact.
Preheat grill to 200ºF/95ºC. Leave 2 sides of bbq off to prepare for indirect cooking.
Place smoke pouch under grill, close lid and wait for smoke to fill the cavity of the bbq.
Place all vegetable on barbeque ensuring they are not directly over heat source. Keep tomatoes skin side down on grill.
Close lid on bbq and smoke for 45 minutes. Remove vegetables. To help remove skins from peppers place yellow and poblano peppers in a bowl covered with plastic wrap. Let steam and cool.
Peel and seed peppers and chop into bite sized pieces and place in a large bowl. Peel the charred skin from tomatoes and remove the seeds. Chop tomatoes in bite sized pieces and add to the bowl of peppers. Remove garlic from skins and smoosh into bowl with tomatoes and peppers. Chop the onion into fine dice add to bowl and mix until evenly distributed. In a small bowl mix together oil, lemon juice and chopped cilantro. Drizzle over smoked vegetables and season to taste with salt and pepper.
Cover with plastic wrap and chill.
Bring to room temperature before serving.
Yield: 1 cup (500ml)
1 ½ lbs plum tomatoes, halved lengthwise (680gr)
1 poblano chili
1 large onion, quarter lengthwise
1 large yellow pepper, quarter
1 head of garlic cloves removed, skin on
¼ cup corn oil (60ml)
2 - 10 inch (25cm) wooden skewers soaked in cool water and drained 1 hour prior to grilling
3 cups hickory wood chips (750 ml)
Dressing
Juice of 1 lemon
2 tablespoons chopped cilantro (30ml)
1 tablespoon olive oil (15ml)
1 teaspoon cayenne (5ml)
Salt and pepper to taste
Place 2 cups (500ml) of the wood chips in water and soak for 1 hour.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the vegetables.
Place chopped vegetables into a bowl and toss with oil.
Thread garlic bulbs on soaked skewer with skins intact.
Preheat grill to 200ºF/95ºC. Leave 2 sides of bbq off to prepare for indirect cooking.
Place smoke pouch under grill, close lid and wait for smoke to fill the cavity of the bbq.
Place all vegetable on barbeque ensuring they are not directly over heat source. Keep tomatoes skin side down on grill.
Close lid on bbq and smoke for 45 minutes. Remove vegetables. To help remove skins from peppers place yellow and poblano peppers in a bowl covered with plastic wrap. Let steam and cool.
Peel and seed peppers and chop into bite sized pieces and place in a large bowl. Peel the charred skin from tomatoes and remove the seeds. Chop tomatoes in bite sized pieces and add to the bowl of peppers. Remove garlic from skins and smoosh into bowl with tomatoes and peppers. Chop the onion into fine dice add to bowl and mix until evenly distributed. In a small bowl mix together oil, lemon juice and chopped cilantro. Drizzle over smoked vegetables and season to taste with salt and pepper.
Cover with plastic wrap and chill.
Bring to room temperature before serving.
Yield: 1 cup (500ml)
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