How to Smoke Salsa
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- เผยแพร่เมื่อ 17 ม.ค. 2023
- Smoked Salsa
Salsa. The fresh side that can pair with breakfast, lunch & dinner. We snack on salsa with chips nonstop. Plus, we use salsa on everything from breakfast tacos to brisket tacos. In true Meat Church fashion, we are going to smoke the vegetables first to create a tasty Smoked Salsa. We use a pellet grill with hickory pellets in this how-to video. However, if you would prefer the salsa very smoky then you can smoke this in an offset smoker or use a heavier smoke wood such as mesquite or oak.
In this recipe & video I use 10 jalapeño peppers which will create a medium heat level. If you would prefer your salsa mild, use 5. If you want your salsa hot, go with 15 - 20 peppers or a hotter pepper such has habanero.
This recipe will yield approximately 7, 16-ounce jars of salsa. These make great gifts!
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Welcome to the official Meat Church BBQ TH-cam channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #SmokesSalsa #Salsa - แนวปฏิบัติและการใช้ชีวิต
I'm a newbie to this smoking/pellet BBQ world, but I'm finding the Meat Church BBQ recipes/tips easiest to grasp. I'm an old granny taking up a new hobby. Loving the smoking aspects of this new adventure!! Thank you for taking the time to show us smokin' great recipes!
Matt, another great video...cannot wait to make this. Love the end segment and follow up on MSG. Here's to a great 2023!!
Looks like another AWESOME Meat Church dish! I cannot wait until I make it! Thanks Matt.
Made 3 batches all ready and my wife, kids & friends love it! Thanks Matt
Loved the video. I have always made smoked salsa but you have definitely taught me some valuable tweaks I need to make. Keep the videos coming!
Love the out takes in the beginning, fun to see!!! Great Video as always!!! Absolutely love everything you do!!!
I’ve dabbled in making my own salsa. So I’m definitely going to make this one. Thank you for inspiring others to get outside and cook. I like the bonus material too. Nice addition.
Made this today! Love this recipe. ❤❤❤
Just made this. Amazing recipe, thanks for all the videos and ideas!
I’ve just gotta say I’ve never been mad at any of your recipes that I’ve tried making myself. And there have been a ton. Love what you do and the passion you show doing it. Thanks Matt!
Brother, you’ve taught me so much about cooking on a smoker…I and especially my family and friends, appreciate it immensely! Thank you and Keep ‘em rolling out!
MAN!! I will be trying this next weekend! Keep'em coming!
I absolutely love all your videos. I have learned so much from you, I have a traeger grill and not real good on it, I just do simple stuff but you make me want to do more. Thank you for all you give us. I love salsa so this one I’m gonna be making this weekend
As always Matt, very good content and I will be trying this in the future!!
I am going to try it this coming Saturday...More to come! Thank you so much Sir!!!
Love the next day talk addition. Thanks for the recipe
I was served this today at a party. excellent recipe!
Excellent channel!
Will be doing this one for sure. Thanks
These videos just keep getting better and better. Thank you for what you do.
Thank you!!!!
Great video, Matt! Will definitely be trying out your recipe on my Traeger! Thank you for sharing your passion! Your videos have been a pleasure to watch and I have learned so much!!!
Again Great Video - cant wait to try it (when it warms up) Thanks!
The good folks at brookshires gave me the side eye as I bought half of their romas, sitting on the porch enjoying the sun as that hickory rolls this afternoon...thanks for the easy recipe!
I just gotta say I really enjoy your recipes and how you make BBQ/cooking so accessible and not so intimidating. Your smoked tri tip is my wife’s favorite thing I make. Also, love the new format of day after thoughts. More time to enjoy the best hair in BBQ 😂.
Awesome, I can't wait to try. Love this style of video, very down to earth. Cheers!
Love everything you’re doing with your videos, recipes, and seasoning! I’ve watched most of your videos at this point and like the change of direction with the added commentary at the end
I appreciate it!
Love the new breakdown at the end. A really nice recap of what we saw and how to improve it.
Appreciate the feedback!
Love to see more videos on condiments / side dishes. Such a great way to show the versatility of smoking.
Agree with that and will do!
Finally just tried this on a Sunday afternoon all from the garden. It’s so good and not sure I’ll have regular salsa again!!!
I have been waiting for this recipe! Can’t thank you enough for the step by step process and the commentary to help me customize. I can’t wait to try this! Thanks Matt!
Salsa looks amazing.
Matt your a legend, I follow an wait for your new vids every week, I'm from Australia and bbq is really taking off down here, Thankyou for your awesome recipes an tips 🙏
I've gotta try this one!! Looks really tasty!!👍🏽
Love the new section at the end! Easily one of my favorite cooking channels on YT! Keep up the great work, Matt!
Thanks Ben!
Just tried this recipe turned out awesome I think for the first time doing it. Thanks for the video man
Woah!!!! The onion shortcut to get the first layer off; hadn't seen that before but will be adding it
Always good stuff from the church
Made this yesterday and holy lort it's delicious!!!! WOW!!
Glad you liked it!!
Everything that I’ve made of yours has been killer! Huge fan and looking at coming down to Texas this summer for a class hopefully. Keep ‘em coming! Love it!!!
Will definitely make this soon. Family loves salsa.
Enjoy!
Can't wait to give this a try! For Christmas Eve i made your White Chicken Chili recipe and it was a smash. Not a drop left!
I have learned a lot watching you and you certainly do inspire. I appreciate you doing what you do. Thanks Matt
like the follow-up. Like the idea of not being "Sponsored/paid" keeps it real. Thank you.
Yes. I like the follow up commentary.
Thank you.
Salsa is always better the next day or the following. The blend is so important!
I am making this tonight on my timberline. So excited
I just bought a Traeger. I’m just waiting for my electric box to be hooked up soon. I can’t wait to make all the recipes. Thanks Matt❤
Loved the bonus segment! Keep up the good work!
Thanks for the feedback.
Was really curious about this video, as I've been doing something very similar for about 4 years now. I love the smoky flavor. I pressure can mine for extended shelf life. I also do a smoky tomato juice that is great in Bloody Mary's. Love your content, keep it up!
Great video. I make my smoked salsa almost exactly like you do yours. Only I peel the skins off my tomatoes. Looking forward to your next video. 👍👍
Love the outtakes!
Outstanding, Matt you make everything look easy. Patience is the key I suppose. Looking forward to getting my new Napoleon and start grillin’!
Love the video! I'm a long-time watcher of your show and I do love the recipes and everything. I know you do this out of the goodness of your heart and pay for these yourself, and I thank you for these, but at the same time, this is brand promotion for your rubs, which is genius. I have bought two rubs from watching these videos, and I plan to buy many more!
Thank you!! Definitely making this!!
Awesome as usual, just wanted to give a 'thumbs up' for the day after commentary...very relatable
Thanks Hugh!!!
sounds like another delicious recipe. i cant wait to try it
Enjoy!
Saturday is menu planning/grocery shopping day for the week. Ingredients added to the list but the wife says lets only make half. Looking forward to seeing how this pans outs. Thank you again for an informative video.
I really appreciate your content, Matt. Living in Australia is probably as far from Texas as possible, but you're my go-to for inspiration and recipes. Thank you for doing what you do!
I appreciate that!
Awesome job. Great timing for folks on diets to top off their eggs with. We will be making this.
Hope you enjoy!
I have been doing this but with red onion for the last year. Love love it. Just have to make sure you use a meaty tomato or it will be very liquidity. I'll have to try that margarita mmmm!
Howdy Matt P from the UK! Just back from an 3 month overseas deployment, got home to find my new smoker and hooray, two meat church rubs! Thanks for tbe inspiration ive got a 5kgs brisket readying the prep room.. . Keep 'em coming y'all!
Absolutely making this for my daughter's 13th birthday this Saturday!
Oh hell yea!!! Doing this this weekend along with the Mexican pulled pork for tacos!!
I have made this salsa for a long time but I have never ever thought of smoking all these ingredients first and the mixing them all together. I am a big fan of MP and Meat Church so I am going to give this a shot. I think my wife might think I am crazy but hey if Matt can make it then she will say go for it!😁😁
The best doing it as far as I’m concerned! Thanks for making bbq so easy, Matt!!
I appreciate that!!!
I have followed you for a couple of years and have made every recipe you have ever posted, so i will most definitely make this one. I love what you bring to the table, and i have learned so much about bbq. Thank you for doing what you do and making me the best pit master i can be.
I really appreciate the kind words!
Smoker salsa is hands down the best salsa to make and eat!
Looks killer as always Matt. Adding that to my gotta make it list as usual.
Thanks much for the Mexican pulled pork shoulder and the smoked salsa. I just bought a smoker. It’s a John long horn that came with cured mesquite… I’m always looking for further light and knowledge, so I joined the Church…. I loved it…. Rigo Gutierrez, Sunday February 19th SanTan Valley Arizona
Thanks for showing us backyard pit masters, another fun recipe to impress our friends and family of our skills. You're videos have made me look as if I can do no wrong. Thanks.
Great! I will try it this Weekend!
Huge fan of MC! I cooked this recipe. Turned out really good. I used my Kamado Joe with a couple small pieces of hickory, and the salsa was a bit smoky. Pellet grills generally don't put out as much smoke. Anyway, next time I'll probably only smoke for an hour and blend. I'll also use about half the salt. Mine turned out more like a picante sauce. I still love it, but next will modify a bit. Thanks so much for sharing, Matt!
Legit Texas-style barbeque has been a relaxing hobby and passion of mine for a long time. I've followed a lot of folks and tried a lot of recipes, but my BBQ didn't start to get compliments, and friends/family actually BEGGING me to make it until I started following Meat Church and your recipes Matt. Thank you for helping this normal, northern dude make phenomenal BBQ. All that's left is to get to one of your schools and be able to thank you in person! Meat Church follower for life right here!
I really appreciate this note Gregg. Cheers my friend and thank you for being here!
Just made this & boy I have some regrets!! I followed the recipe to a T but I only made a half batch. Had I known how incredible this would be, I’d have made a quadruple batch!!! My husband and I are standing in the kitchen eating the salsa with a spoon like it’s ice cream! Thanks for yet another amazing recipe!!
Love a good salsa. I never think to make a big batch and can it. Great idea and would save time. Thanks for the videos as I am one of your fans who have learned so much b/c I subscribed. I use your products and methods for just about every time I fire up my smoker. Cool after video wrap up. It adds a bit more personalization.
Thanks for video that looks great I'll give it a try 😀
Dang that looks delicious as hell. Gonna give it a try and I appreciate you really explaining the heat level, equating it to a medium hot wing. I like hot but the misses and kids, not so much. And God I wish we had an HEB where I'm at. Appreciate you sharing Matt.
Love this! Modified it slightly to make it my own. First I dramatically cut the salt as 6 Tbsp over 24 tomatoes seemed like a salt bomb to me. The first go round I cut it in half to 3 Tbsps and it was still way to salty to me and my guests. The second cook I took the salt and accent down to half a Tbsp each and thats the sweet spot for me and mine. I also added extra virgin olive oil and ditched the food processor, hand chopping everything when it came off the smoker. Takes a little longer but way better mouth feel. Love your channel Matt, keep up the great work.
Hey Mat,t thanks for ALL the training! I really love the recap afterwards. I know the smoke overload during the day messes up the senses! Therefore the next day the flavors are so much more vivid!!
Keep up the great work!!
Halfway through canning up 44 pints of this amazing salsa...thank you SO much for the recipe!
Nice!!!!!
Thanks Matt, great video and recipe.
Thanks Kevin!
Tried this. Absolutely amazing. I doubt I'll ever buy salsa again.
I made this salsa over the weekend, everyone who has tried it says it's probably the best salsa they've ever had. Best recipe I've ever gleaned from the Meat Church for sure!! Thanks Matt!
Good feedback! I plan to try it!
Made this today, Awesome!
I can’t say enough how easy and good this was. Thanks so much for posting!
Another amazing video. I cannot believe I wasn't following you on Instagram. But what I really love is that I think you have managed to provide me with the material I need to justify a bigger grill to my wife, so thank you, good sir!
Thank you so much!!
Can't wait to give this a try ! Great vid as always, Matt.
Thank you!
Meat Church does it again. This salsa is literally best ever and came out with a robust smoke flavor and long delicious finish. I used pecan pellets and vine fresh San Marzano tomatoes, which are known for being a little sweeter. Only two tweaks: I used a little higher ratio of tomatoes, and found 3.5 tbsp of seasoning salt was plenty (in Canada we have Hy's Seasoning Salt, with MSG, and available at a typical grocery store). End result was 3 liters of salsa (about 3/4 gallon) that will absolutely ace any dish, atop tacos or baked halibut or whatever. Thanks again to the Pope of Meat Church for sharing his knowledge!
Made this today it's great 👍
Look very tasty gone try this big batch
Veggies are on the smoker now. Excited to see how this turns out. Did half this recipe. Theoretically should yield 3-4 jars, which is about perfect for us
Your smoked salsa looks delicious Meat Church.
found the channel 2 days ago, and made the salsa this morning. Great recipe. One caveat, if you use the full amount of salt, and store bought chips, the salt content can be a bit much. Next time, due to my smoker (Masterbuilt electric, with the generator at the bottom), I will go with a bit less smoke. 1:45 with hickory and the vent closed was on the verge of too much (this is an equipment difference not a fault of the recipe). A couple fresh unsmoked tomatos brought it to near absolute perfection. Now to figure out times for processing to properly jar for room temp storage.
I've been waiting for this video! Definitely trying this this week.
Enjoy!
Wow looks amazing 🎉🎉
That's one of my favorite ways of making salsa.
Same!!
Thank you, for this Salsa video.
Welcome!!
Looks great! I just made Arnie Tex’s salsa, with dried chilies de arbol, and chapones, yes it was hot, but good
Grew up outside Stafford and Sugarland. My parents took me to Gringo's all the time. Great salsa. And that stuff was cheap restaurant salsa. I can't wait to try your recipe here. Looks great guys. Thanks again.
Thanks!
Great video as always. Definitely will do this one.
Thanks Eric!
Awesome video Matt, I’ll definitely be trying it. Love the fact you don’t do sponsorship videos. Kinda let’s everyone know buy what you can afford and follow the guidelines and make it your own. Kudos brother.