A Tale of Two Salsas

Salsa and Smoked Salsa Verde

For Fresh Salsa

• ¾ lb roma tomatoes, quartered
• 1 large jalapeño pepper chopped w seeds
• 3/4 cup onion, chopped
• 2-3 large garlic cloves finely chopped
• ¼ cup cilantro
• 2 oz lime juice, fresh squeezed
• 3/4 tablespoon salt
• Cumin (dash)
• Apple Cider Vinegar (splash)

For Smoked Salsa Verde
Use the fresh salsa ingredient list, but sub in tomatillos and chop large for grill

• ¾ lb tomatillos, quartered

1. Cut onion into eighths
2. De-stem, halve jalapeño
3. Leave peeled garlic cloves whole (lay on a small piece of foil
4. Brush all lightly with vegetable oil

I put on cool side of two zone grill @ 275 for 30 minutes. Hickory and apple chunks for smoke.

Instructions:

1. Add all ingredients to food processor except tomatoes / tomatillos and cilantro
2. Splash a bit of ACV
3. Sprinkle a light dusting of cumin on top
4. Add Salt
5. Lightly pulse until chopped
6. Add tomatoes/ tomatillos and cilantro. Mix in lightly with spatula.
7. Lightly pulse until your preferred texture