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Smoked salsa verde
 Moderated by: WildBill, TasunkaWitko
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 Posted: Tue Dec 15th, 2015 05:39 PM
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ptaylortx
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I picked up an electric smoker from midway on black Friday for a steal and have been putting it to good use lately. I decided to try and mimic a salsa verde recipe from a local store and might have surpassed them.

I loaded the smoker up with 4 large poblano peppers, 18 tomatillos, a dozen large jalapenos and 3 medium onions. I smoked them at 250 over hickory and peach wood chips for about an hour and a half or until the tomatillos were soft.

I removed the stems, seeds and veins from the peppers, chopped the onions and through everything into the blender. I added some chicken stock for liquid, about a tablespoon of salt to taste, 2 tablespoons of granulated garlic, 3 tablespoons of lime juice, 1 teaspoon of oregano and 1/2 bunch of cilantro. Buzzed it up and stored in mason jars. I only ended up adding 5 jalapenos when I thought it was warm enough.

I added a touch of sour cream and whisked it up in the bowl. I didn't think the dairy would store well. This stuff is awesome. Great salsa flavor with a touch of smoke.







 Posted: Tue Dec 15th, 2015 08:03 PM
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williamwaco
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If you think that is good now, just wait a week for the flavors to meld.

Wow!

Last edited on Tue Dec 15th, 2015 08:03 PM by williamwaco



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 Posted: Tue Dec 15th, 2015 09:02 PM
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ptaylortx
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It won't last a week. LOL. I've already made a second batch.



 Posted: Fri Jul 1st, 2016 06:46 PM
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GSP4EVER
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Do you think this could be canned for use later. I love Salsa Verde on smoked pork. We like to make pulled pork tacos. Yum. Either way, I will be trying this.



 Posted: Sat Jul 2nd, 2016 02:30 PM
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Big Joe
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I think it would can but you need to leave out the Sour cream and cut the cilantro in half. The cilantro will overpower the rest if left long enough. I have used it in canned sauces before and a little goes a long way. Also may need to play with the spices a bit too. Make a few 1/2 pints as test runs. After the waiting give it the taste test, if it passes add some sour cream stir in and enjoy. Got all the goods in the garden but the tomatillos, but they are plentiful at the grocery. Going to test this myself both as a now and canned condiment.



 Posted: Sat Jul 2nd, 2016 03:15 PM
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Plainsman
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Sounds dangerous and maybe even poisonous. Send copious samples immediately for safety test.

(Well, it's worth a try anyway...)

;)



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 Posted: Sat Jul 9th, 2016 02:06 PM
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olyeller
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Big Joe wrote: I think it would can but you need to leave out the Sour cream and cut the cilantro in half. The cilantro will overpower the rest if left long enough. I have used it in canned sauces before and a little goes a long way. Also may need to play with the spices a bit too. Make a few 1/2 pints as test runs. After the waiting give it the taste test, if it passes add some sour cream stir in and enjoy. Got all the goods in the garden but the tomatillos, but they are plentiful at the grocery. Going to test this myself both as a now and canned condiment.

What he said^^



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 Posted: Sat Jul 9th, 2016 03:35 PM
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Big Joe
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Guys, gave this a test run. The fresh is absolutely great. I did up the jalapenos a bit (and left in some seeds) but we like hot around here. I did make the kiddie version with cherry peppers and it went fast. I have made fresh batches twice now, one for each cookout and it goes fast.
I canned about 4 pints of each without the sour cream and used only 1/4 of the cilantro and cut the spices in half. Couldn’t wait the full time for a real test but, opened one this morning and added the sour cream and poof just like magic back to the fresh taste. We had southwest style omelets and even the little ones got into it. Got to give this one a two thumbs up all the way around.

Here is my canning method:Add pureed salsa to large pan on stove top, bring to a boil, and lower to a simmer; cover and simmer for 15 minutes. Add hot salsa to hot sterilized pint or half-pint jars leaving 1/4" of headspace, and boil in water canner 15 minutes. Remove and let rest undisturbed for 12-24 hours. Salsa would be best if jars are stored for 1 month before eating to allow the flavors to blend. Now I must stay out of them now to allow for the real test.



 Posted: Sat Jul 9th, 2016 05:08 PM
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Rockydog



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Joe, Do you tighten the lids before or after the 15 minute boiling water bath? RD



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 Posted: Sat Jul 9th, 2016 10:27 PM
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lscraig1968
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Yum. Salsa verde



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 Posted: Mon Jul 11th, 2016 02:39 AM
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Big Joe
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RD, I tightened them just snug then retighten when they came out. USE oven mits, a good pair of leather gloves aren't enough.....I ended up using dish towels with the gloves. Also make sure and use bottled lime juice if you are going to can it, not enough acid in fresh to can with.



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