Smokehouse Recipes

With salsa being the number one condiment in America, the preparation methods and combination of ingredients is almost unlimited. Salsa translates in several languages to “sauce” which leaves a lot of room for creative license. This recipe was created after a dinner party, when I found myself with a container of smoked vegetables left over the next day. I needed a topping for the trout I’d just cooked up so after dicing the smoked veggies, adding some fresh cilantro and lime juice, I had a smokey, flavorful, unique salsa. Next time you want to add a healthy side to your...

It can be as easy to make your own smoked salsas using your Smoke Chief Cold Smoke Generator as placing your favorite salsa recipe is a large shallow non-reactive container such as pyrex pie dishes in your grill and cold-smoking for one hour for a light smoke taste or 2 hours for a heavier taste. You can also smoke your raw ingredients such as sliced tomato, sliced onions, or halved and cleaned chilies or peppers and cold-smoking before chopping into salsa. Smoked chillies, peppers, and onions can also be cold-smoked alone to use in other dishes, such as chili, ragu’’s,...