Smoked Tomato Salsa

Prep Methods/Techniques
Cuisine ,
Course
Ingredients
  • 2 lb plum tomatoes
  • 1 head garlic
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 medium bunch cilantro, stemmed and minced
  • 4 chipotle chiles in adobo sauce, chopped
  • 1/4 cup red wine vinegar
  • Salt, about 1 tablespoon
  • 1 tsp sugar
Method
  1. Turn your grill into a smoker using wood chips that are available at the grocery store (usually by the charcoal). Soak the wood chips in water for 30 minutes. Make a packet of wet wood chips using aluminum foil. Open the top of the packet and place the packet directly on your coals or gas rocks. When the wood chips are smoking heavily, place the tomatoes and garlic on the grill and smoke until blackened all over. The garlic should be placed on the coolest part of the grill. Transfer the tomatoes to a bowl. Let the garlic smoke until softened, about 40 minutes. Set aside to cool. Squeeze the garlic cloves into a small bowl and set aside.
  2. Heat a tablespoon of olive oil in a sauté pan over medium heat until lightly smoking, add the onion, lower the heat and sauté until caramelized, about 15 minutes. Transfer the onion, blackened tomatoes, roasted garlic, cilantro and chipotle chiles to a food processor and pulse until finely chopped but not puréed. You may have to do this in batches. Transfer to a large bowl. Add the vinegar, the remaining ¼ cup of olive oil, salt (to taste) and sugar. Stir to combine. Serve the salsa at room temperature.
Cook's Notes
Yield
Makes about 4 cups
Advance Prep

The salsa keeps well for at least a week.

Special Equipment
You will need an outdoor grill and some Hickory or Mesquite wood chips.