Smoked Salsa
Salsa. The fresh side that can pair with breakfast, lunch & dinner. We snack on salsa with chips nonstop. Plus, we use salsa on everything from breakfast tacos to brisket tacos. In true Meat Church fashion, we are going to smoke the vegetables first to create a tasty Smoked Salsa. We use a pellet grill with hickory pellets in this how-to video. However, if you would prefer the salsa very smoky then you can smoke this in an offset smoker or use a heavier smoke wood such as mesquite or oak.
In this recipe & video I use 10 jalapeño peppers which will create a medium heat level. If you would prefer your salsa mild, use 5. If you want your salsa hot, go with 15 – 20 peppers or a hotter pepper such has habanero.
This recipe will yield approximately 7, 16-ounce jars of salsa. These make great gifts!
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Just an idea…. Meat Church app…. I’m a big fan of everything you do and have learned a lot from watching your videos
Way to much salt for us. For us we started with 1/2 teaspoon, and went from there by taste. Other then that good recipe.
This video was something else. Guy was a Genius on the Brisket. ❤
I need to get me a Mill Scale…. The Briskets that come off them are something else. #BrisketDay
Always good stuff from the church
I can’t say enough how easy and good this was. Thanks so much for posting!
I prefer green salsa but that looks killer.
Which Vitamix do you have? We've been looking but can't find the one you use with that canister
Made 3 batches all ready and my wife, kids & friends love it! Thanks Matt
Love this! Modified it slightly to make it my own. First I dramatically cut the salt as 6 Tbsp over 24 tomatoes seemed like a salt bomb to me. The first go round I cut it in half to 3 Tbsps and it was still way to salty to me and my guests. The second cook I took the salt and accent down to half a Tbsp each and thats the sweet spot for me and mine. I also added extra virgin olive oil and ditched the food processor, hand chopping everything when it came off the smoker. Takes a little longer but way better mouth feel. Love your channel Matt, keep up the great work.
Thanks Matt, this salsa got me laid.
I just made this salsa and grew the ingredients myself and I am 60 yrs old and have ate my share of Texas salsa but this is by far the best I have ever tasted thank you Meat Church for this recipe
Just a question. How long does it last in the fridge? Or do you freeze it?
hey Matt this looks awesome! have you ever weighed the ingredients for this? wondering if that will help get the heat level and salt level right for us folks ! keep on rollin smoke dude!
Is there anything special about the canning process or are you just pouring in and throwing the lid on?
What’s the whole recipe cause I’m gonna try this😅
How many tomatoes onions and garlic do I smoke
Awesome recipe! I just made it and it turned out good… Question – the peels from my tomatoes didnt blend very well and leave behind tough rolled up skin in the salsa. Do you ever have that problem or know what could fix that?
My dog is barking at your dog. He says hi
I was served this today at a party. excellent recipe!
Excellent channel!
Great recipe I don't own a pellet grill but I might start looking what would be the best pellet grill to buy? Thanks
Salsa is always better the next day or the following. The blend is so important!
Do you have any suggestions on how to adapt this if I would like to pressure can it or would it be fine as is?
found the channel 2 days ago, and made the salsa this morning. Great recipe. One caveat, if you use the full amount of salt, and store bought chips, the salt content can be a bit much. Next time, due to my smoker (Masterbuilt electric, with the generator at the bottom), I will go with a bit less smoke. 1:45 with hickory and the vent closed was on the verge of too much (this is an equipment difference not a fault of the recipe). A couple fresh unsmoked tomatos brought it to near absolute perfection. Now to figure out times for processing to properly jar for room temp storage.
Fuk cilantro!
I added half of the reccomend to the first of two batches and it was super salty for me but I didn’t salt the next one, so when I mixed them both together it was perfect.
Lucky save for me.
Maybe I missed something but mine turned out really salty I did the 3 and 3 T was that table spoons or teaspoon
So. I made the salsa today. Followed the recipe to a tee other than substitute seasonings. smoke flavor is great. Heat index is great. But it’s extremely salty. I used normal Morton’s Seasoned salt and sea salt. 3T of each. How can I fix it? Or what should I have done differently??