Taste of Home
Sweet & Smoky Salsa
TOTAL TIME: Prep: 1 hour Process: 15 min.
YIELD: 4 pints.
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
Ingredients
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1 cup soaked mesquite wood chips
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2 medium onions
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12 garlic cloves, peeled
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3 teaspoons barbecue seasoning, divided
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2 pounds tomatillos, husked (about 12)
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2 pounds plum tomatoes (about 8)
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6 jalapeno peppers
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1-1/2 cups cider vinegar
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1-1/4 cups packed brown sugar
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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1/3 cup minced fresh cilantro
Directions
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1.
Add wood chips to grill according to manufacturer's directions.
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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 greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally.
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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.
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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.
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5.
Carefully ladle hot mixture into 4 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.
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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.
Nutrition Facts
1/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 180mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.
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