Sweet & Smoky Salsa
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks.
I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks.
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 2 medium onions
- 6 jalapeno peppers
- 1-1/4 cups packed brown sugar
- 1 cup soaked mesquite wood chips
- 12 garlic cloves peeled
- 3 teaspoons barbecue seasoning divided
- 2 pounds tomatillos husks removed (about 12)
- 2 pounds plum tomatoes (about 8)
- 1-1/2 cups cider vinegar
- 1/3 cup minced fresh cilantro
- Carbohydrate 21.4390886703462 g
- Cholesterol 0 mg
- Fat 2.41743526969231 g
- Fiber 5.46657098818593 g
- Protein 3.36846248657692 g
- Saturated Fat 0.347593475996154 g
- Serving Size 1 1 pints. (518g)
- Sodium 6.05349069615385 mg
- Sugar 15.9725176821602 g
- Trans Fat 0.729966894342308 g
- Calories 108 calories
Step-by-step
- Add wood chips to grill according to manufacturer's directions.
- Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally.
- Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally.
- When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro.
- Carefully ladle hot mixture into four hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Sweet and Smoky Salsa: A Flavor Explosion from the Grill
Summer is in full swing, and the scent of grilling wafts through the air. For me, there's nothing better than gathering with friends and family around a barbecue, sharing stories and laughter. But this year, I wanted to elevate our grilling game, to offer something unique and truly memorable. That's where this sweet and smoky salsa comes in. It started with a simple idea—roasting vegetables on the grill to infuse them with that unparalleled smoky char. The result? A salsa that is far from ordinary, a burst of flavor that will have your guests reaching for more.
The beauty of this recipe lies in its simplicity. I started with a medley of fresh, vibrant ingredients: plump tomatoes, juicy tomatillos, and fiery jalapeños. The onions and garlic, grilled alongside, add a depth of flavor that’s simply unmatched. But it's the hint of smoky sweetness from the mesquite wood chips that takes this salsa from delicious to extraordinary. The wood chips provide a subtle, tantalizing smoky note that perfectly complements the sweetness of the brown sugar and the tang of the cider vinegar. It's a flavour dance; a symphony of tastes in every bite. Think of it as a culinary adventure, where the familiar flavors of a classic salsa are elevated to new heights.
This isn't just a salsa; it's a conversation starter, a taste of summer captured in a jar. I picture myself sharing this with friends on a sunny afternoon, the laughter mingling with the crackle of the grill. Each bite is a reminder of those precious moments, a testament to the joy of simple pleasures, good company, and extraordinary flavors. The vibrant colors alone are enough to make it a showstopper, but once you taste it, you'll understand why this salsa has quickly become my summer go-to.
Beyond the Recipe: The magic of this salsa extends beyond the taste. It’s about the process. It’s about the satisfaction of preparing something delicious from scratch, the pride of creating something special to share. It’s about taking the time to appreciate the flavors, the textures, the moments. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to be approachable and enjoyable. Imagine the satisfaction of serving this at your next barbecue—the compliments, the smiles, the knowing glance between you and your guests as they savor each spoonful. It's more than just a salsa; it's an experience.
Serving Suggestions: This versatile salsa is perfect with grilled meats, fish, or even as a topping for baked potatoes or tacos. It’s a burst of flavor that will transform your everyday meals. Serve it with tortilla chips for a classic pairing or use it as a vibrant topping for your favorite dishes. Let your creativity flow!
A Little Something Extra: If you're looking to add an extra touch of elegance to your salsa, consider garnishing it with some fresh cilantro, lime wedges, or even a drizzle of extra virgin olive oil. These small additions can elevate the presentation and create a truly unforgettable experience.
So, this summer, ditch the store-bought salsas and embrace the magic of homemade flavors. This Sweet and Smoky Salsa is more than just a recipe; it's an invitation to savor the season, to share delicious moments, and to create lasting memories.
