ckreef Posted August 2, 2018 Report Posted August 2, 2018 Had a little time to waste today and was bored so I thought I would give this a try. A simple uncooked salsa cold smoked using Rosemary, Thyme and Basil pellets. These aren't the exact ingredients as I did some substitutions along the way, but they're close. Chopped up, mixed up, and put in the KK for cold smoking. The bottom pan has a layer of ice in it to help keep the upper pan of salsa cold. One hour in the cold smoke stirring every 20 minutes. The end product. Made a slightly bigger batch than I intended but that's okay cause I love dipping chips in this style of salsa. A little heat and a little smoke. I'm going to guess that it will be a little hotter and a little more Smokey after it sits in the refrigerator a few days. 3 1
Foothill.Q Posted August 2, 2018 Report Posted August 2, 2018 Had a little time to waste today and was bored so I thought I would give this a try. A simple uncooked salsa cold smoked using Rosemary, Thyme and Basil pellets. These aren't the exact ingredients as I did some substitutions along the way, but they're close. Chopped up, mixed up, and put in the KK for cold smoking. The bottom pan has a layer of ice in it to help keep the upper pan of salsa cold. One hour in the cold smoke stirring every 20 minutes. The end product. Made a slightly bigger batch than I intended but that's okay cause I love dipping chips in this style of salsa. A little heat and a little smoke. I'm going to guess that it will be a little hotter and a little more Smokey after it sits in the refrigerator a few days. There's nothing tastier than a homemade salsa and yours looks good. 1
ckreef Posted August 2, 2018 Author Report Posted August 2, 2018 TY Foothill. Q - it tasted good tonight but a few days from now after the flavors had time to mingle will be the true test.
tony b Posted August 3, 2018 Report Posted August 3, 2018 Curious as to why the ice pan, since you were using the cold smoker? Was it to help absorb more smoke in a given time period? I'm assuming that with all the lime and acidity from the tomato that you weren't worried about it being uncooked?
ckreef Posted August 3, 2018 Author Report Posted August 3, 2018 The salsa was uncooked. Normally I'd chop everything up, mix it up and straight into the refrigerator. With the cold smoker (no fire at all) I would have the salsa sitting in a grill at 90* ambient temp for an hour. Probably didn't need to worry about that but thought keeping all the fresh ingredients actually cold for the hour of smoke before going in the refrigerator was the right thing to do. I might be a little paranoid but better safe than sorry. 1
Aussie Ora Posted August 3, 2018 Report Posted August 3, 2018 Yum. It's going to fun when I get mine Outback kamado Bar and Grill
