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Sweet & Smoky Salsa Recipe
Sweet & Smoky Salsa Recipe photo by Taste of Home

Sweet & Smoky Salsa Recipe

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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.—Shelly Bevington, Hermiston, Oregon
TOTAL TIME: Prep: 1 hour Process: 15 min.
MAKES:36 servings
TOTAL TIME: Prep: 1 hour Process: 15 min.
MAKES: 36 servings

Ingredients

  • 1 cup soaked mesquite wood chips
  • 2 medium onions
  • 12 garlic cloves, peeled
  • 3 teaspoons barbecue seasoning, divided
  • 2 pounds tomatillos, husks removed (about 12)
  • 2 pounds plum tomatoes (about 8)
  • 6 jalapeno peppers
  • 1-1/2 cups cider vinegar
  • 1-1/4 cups packed brown sugar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/3 cup minced fresh cilantro

Directions

  1. Add wood chips to grill according to manufacturer's directions. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack and grilling grid to coat lightly.
  2. 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 grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally.
  3. 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.
  4. 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.
  5. 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.
  6. 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. Yield: 4 pints.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Originally published as Sweet & Smoky Salsa in Country Woman August/September 2014

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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