Name: Smoked Salsa
Ingredients: 2 medium tomatos ((or 1 large)); 1 sweet onion; 2 Jalapeños (seeded, OR you can use one Anaheim or one poblano chile pepper.); 2 10 oz cans original Rotel diced tomatoes & green chiles; 2 cloves garlic (peeled and smashed); 1 large handfull cilantro; 3 tsp kosher salt; 2 tsp ground cumin; 2 tsp chile powder; 2 tsp honey ((for fun, you can smoke 20 grapes to add sweetness vs the honey))

Smoked Salsa

Servings

Ingredients

2 medium tomatos (or 1 large)
1 sweet onion
2 Jalapeños seeded, OR you can use one Anaheim or one poblano chile pepper.
2 10 oz cans original Rotel diced tomatoes & green chiles
2 cloves garlic peeled and smashed
1 large handfull cilantro
3 tsp kosher salt
2 tsp ground cumin
2 tsp chile powder
2 tsp honey (for fun, you can smoke 20 grapes to add sweetness vs the honey)

Servings

Ingredients

2 medium tomatos (or 1 large)
1 sweet onion
2 Jalapeños seeded, OR you can use one Anaheim or one poblano chile pepper.
2 10 oz cans original Rotel diced tomatoes & green chiles
2 cloves garlic peeled and smashed
1 large handfull cilantro
3 tsp kosher salt
2 tsp ground cumin
2 tsp chile powder
2 tsp honey (for fun, you can smoke 20 grapes to add sweetness vs the honey)

Instructions

Cut the tomatoes, onion, and jalapeños (chiles) in half and cold smoke them for about 2 to 3 hours.
Put the smoked veggies and other ingredients into a food processor and blend until the mixture hits salsa consistency.

Recipe Notes

You can get a smoke tube at Amazon: http://amzn.to/2hbFmM8

Share this Recipe

Tangy Baked Beans

This recipe is for Tangy Pit Beans from the 17th Street Bar & Grill in Murphysboro, IL. These beans have a unique combination of sweet and southwest spice that is amazingly good.

Servings

Ingredients

2 tbsp prepared yellow mustard
2¾ cups ketchup
1 onion diced
1 green or red bell pepper diced
1½ cups brown sugar packed
½ cups honey
1½ tbsp magic dust (see below)
1 28 oz can baked beans
1 15 or 16 oz can chili seasoned beans (not drained)
1 15 or 16 oz can red kidney beans (not drained)
1 15 or 16 oz can butter beans (not drained)
1 15 or 16 oz can other beans – your choice – I use pinto beans (not drained)
5 slices cooked bacon (or small amount of barbecued pork)

Magic dust

1 tbsp paprika
1½ teaspoon salt
1½ teaspoon sugar
¾ teaspoon mustard
1½ teaspoon chili powder
1½ teaspoon ground cumin
1½ teaspoon garlic powder
¾ teaspoon 3/4 teaspoon ground cayenne pepper
¾ teaspoon ground black pepper

Servings

Ingredients

2 tbsp prepared yellow mustard
2¾ cups ketchup
1 onion diced
1 green or red bell pepper diced
1½ cups brown sugar packed
½ cups honey
1½ tbsp magic dust (see below)
1 28 oz can baked beans
1 15 or 16 oz can chili seasoned beans (not drained)
1 15 or 16 oz can red kidney beans (not drained)
1 15 or 16 oz can butter beans (not drained)
1 15 or 16 oz can other beans – your choice – I use pinto beans (not drained)
5 slices cooked bacon (or small amount of barbecued pork)

Magic dust

1 tbsp paprika
1½ teaspoon salt
1½ teaspoon sugar
¾ teaspoon mustard
1½ teaspoon chili powder
1½ teaspoon ground cumin
1½ teaspoon garlic powder
¾ teaspoon 3/4 teaspoon ground cayenne pepper
¾ teaspoon ground black pepper

Instructions

Preheat oven to 350. In a large bowl, mix mustard, ketchup, onion, bell pepper, brown sugar, honey, and Magic Dust. Stir until there are no lumps. Fold in the beans, mixing gently. Pour into a 9″ x 13″ pan that is at least 2-3/4″ deep so the beans don’t boil over. Distribute the bacon or meat over the top. Cover with foil. Bake for one hour, then remove foil. Bake for another 15 to 30 minutes until the beans are bubbling.

Share this Recipe

Keep Your Eye On Your Fly

Elevenmile Canyon, Colorado

Archives

Smoked Salsa

Tangy Baked Beans