Smoked Tomato SalsaSteven Raichlen
Smoked Tomato Salsa
- Yield: Serves 6 to 8
- Method: Hot smoking
- Equipment: Bradley digital smoker; hickory wood
- 2 ears sweet corn, shucked
- 4 luscious ripe red tomatoes, cut in half widthwise
- 4 jalapeños (or to taste), cut in half lengthwise (seeded for a milder salsa; seeds in for hotter)
- 1 small sweet onion, peeled and quartered
- 1/2 cup chopped fresh cilantro or mint
- Juice of 2 to 3 limes
- Sea salt
- Tortilla chips (smoked or not) for serving
Step 1: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees. Add the wood as specified by the manufacturer.
Step 2: Place the corn, tomatoes, jalapeños (cut sides up), and onion in the smoker. Smoke the vegetables long enough to impart a smoky flavor, but not so long that you cook them, 20 minutes. Transfer the vegetables to a platter and let cool to room temperature.
Step 3: Lay the corn flat on the cutting board and slice the kernels off the cob using broad strokes of a chef’s knife. Transfer the corn kernels to a mixing bowl.
Step 4: Coarsely chop the tomatoes, jalapeños, and onion by hand or in a food processor. Add to the corn and stir in the cilantro, lime juice, and salt to taste. The salsa should be highly seasoned. This may be the most remarkable salsa you’ll ever serve.