YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
This Smoked Hatch Chile Salsa comes from our friend The Kitchen Whisperer and she says it best: “I seriously could make a meal out of chips and salsa. Folks when I tell you this is the best salsa I’ve ever had, it’s no joke! Something magical happens when you smoke the vegetables for salsa. That slight hint of smokiness and char just helps round out the flavors so incredibly well.” Thanks, Lori!
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Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 6 Hatch Chile Peppers (I used HOT)
- 10 tomatoes off the vine
- 5 tomatillos
- 2 red onions (halved)
- 2 jalapenos
- 1 bunch of cilantro (with stems)
- Juice from 1 lime
- 1 – 1 1/2 teaspoons kosher salt
INSTRUCTIONS
- Preheat the Yoder YS640S pellet smoker to 240F. I used a fruit pellet. Place the veggies directly on the racks. Now I put the peppers on the lower racks as I wanted to get a bit more heat to them so we had more char. You can put them on the top rack if you prefer.
- At the 60-minute mark check your veggies. I turned my peppers over and let them smoke for another 30 minutes or so. You’ll know your veggies are ready as the tomatoes and tomatillos will split, the onions will char and become soft and the peppers will blister and you’ll see the skin start to separate from the flesh.
- When you remove the peppers from the smoker, immediately transfer the peppers to a heat-safe dish and cover them with plastic wrap. That plastic wrap will now help ‘sweat’ the peppers to remove any last bit of skin that may still be attached to the pepper. Allow the peppers to sweat for 15 minutes before attempting the remove the skin. Once the skin is removed, scrape out the seeds. Discard the skin and seeds
- Grab your blender or big immersion blender as you’ll want to process the veggies. You’ll also want to add the cilantro (with stems), salt, and lime juice to the blender. Pulse until desired consistency.
- Enjoy warm, store in the fridge, or process in a water bathe canner for long-term storage.
This Smoked Hatch Chile Salsa comes from our friend The Kitchen Whisperer and she says it best: “I seriously could make a meal out of chips and salsa. Folks when I tell you this is the best salsa I’ve ever had, it’s no joke! Something magical happens when you smoke the vegetables for salsa. That slight hint of smokiness and char just helps round out the flavors so incredibly well.” Thanks, Lori!
—
Recipe from thekitchenwhisperer.net
https://www.instagram.com/thekitchenwhisperer
INGREDIENTS
- 6 Hatch Chile Peppers (I used HOT)
- 10 tomatoes off the vine
- 5 tomatillos
- 2 red onions (halved)
- 2 jalapenos
- 1 bunch of cilantro (with stems)
- Juice from 1 lime
- 1 – 1 1/2 teaspoons kosher salt
INSTRUCTIONS
- Preheat the Yoder YS640S pellet smoker to 240F. I used a fruit pellet. Place the veggies directly on the racks. Now I put the peppers on the lower racks as I wanted to get a bit more heat to them so we had more char. You can put them on the top rack if you prefer.
- At the 60-minute mark check your veggies. I turned my peppers over and let them smoke for another 30 minutes or so. You’ll know your veggies are ready as the tomatoes and tomatillos will split, the onions will char and become soft and the peppers will blister and you’ll see the skin start to separate from the flesh.
- When you remove the peppers from the smoker, immediately transfer the peppers to a heat-safe dish and cover them with plastic wrap. That plastic wrap will now help ‘sweat’ the peppers to remove any last bit of skin that may still be attached to the pepper. Allow the peppers to sweat for 15 minutes before attempting the remove the skin. Once the skin is removed, scrape out the seeds. Discard the skin and seeds
- Grab your blender or big immersion blender as you’ll want to process the veggies. You’ll also want to add the cilantro (with stems), salt, and lime juice to the blender. Pulse until desired consistency.
- Enjoy warm, store in the fridge, or process in a water bathe canner for long-term storage.
