Whatcha making?
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KansasDad Smoked salsa? That sounds interesting, I just started making homemade salsa and now I feel like I have to try smoking it. How did you smoke it, just in the pan with the roasts?
And the biggest question…cilantro or no?
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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KansasDad Smoked salsa? That sounds interesting, I just started making homemade salsa and now I feel like I have to try smoking it. How did you smoke it, just in the pan with the roasts?
And the biggest question…cilantro or no?
Jonathon You could simply roast the veggies over coals and chips to get them smokey and charred. Steam in a paper bag for a few minutes after grilling to help remove the charred skin. Cilantro for sure but I would advise against smoking it! LOL
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Joe Hell Why not smoke cilantro? There is a joke in there somewhere I am sure! I can’t picture the taste of smoked cilantro…now I want to try it.
Pre smoking all the ingredients might be a good way to do this. Recently I have been using Serano Peppers, Red Onion, Cumin, Salt, Pepper, Roma Tomatoes, Geen Chille Peppers (diced), and Cilantro all tossed into my food processor. Fresh salsa is so good!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon You could simply roast the veggies over coals and chips to get them smokey and charred. Steam in a paper bag for a few minutes after grilling to help remove the charred skin. Cilantro for sure but I would advise against smoking it! LOL
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Joe Hell Why not smoke cilantro? There is a joke in there somewhere I am sure! I can’t picture the taste of smoked cilantro…now I want to try it.
Pre smoking all the ingredients might be a good way to do this. Recently I have been using Serano Peppers, Red Onion, Cumin, Salt, Pepper, Roma Tomatoes, Geen Chille Peppers (diced), and Cilantro all tossed into my food processor. Fresh salsa is so good!
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Sorry, we used commercial salsa, and yes, we just put the roaster pan in the smoker with the roasts in and the salsa. No lid or cover for 2-3 hours while the roasts came up to temp. The taste was Fantastic!!! Sorry, I tried to upload my pictures, but couldn’t get them to work.
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