Recipe - Matts Smoked Salsa

3 Whole medium tomatoes
One half md Sweet white onion; cut in
chunks
3 Whole jalapenos or
6 Whole serranos; *1
3 Cloves garlic
Three fourths teaspoon Salt; or to taste
1 teaspoon Red wine vinegar
2 teaspoon Vegetable oil
One half cup Water

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 1 One half 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 bbqdigest by "Glen G. Hosey" hosey@erols.com on Apr 12, 1998