Smoked Salsa

Smoked Salsa

5 Tomatoes
3 Jalapenos
1 cup cilantro Chopped
¼ cup red onion
4 cloves garlic
Salt/Season to taste (Meat Therapy preference: 1 TBSP Meat Church Holy Voodoo)
1 Lime squeezed

Hickory wood/pellets

Smoke veggies at 250 degrees with Hickory or lighter smoking wood/pellets for 1.5 hours.

Add all veggies and a squeeze of fresh lime juice to the blender and pulsate to the consistency you are looking for. Enjoy with your favorite TX Whiskey sipper!

Share:

nancy@fireflygraphicdesign.com

Leave a Comment Cancel Reply

Related Posts

Bourbon Beef Cheek Stuffing

Bourbon Beef Cheek Stuffing: 2-3lbs beef cheek 1 Large white onion (quartered and separated) 1 head of garlic 1/2 Cup TX Whiskey Straight Bourbon 2

St. Louis Style Ribs

Square up rack for even cook. Remove membrane from bone side. There are videos you can google for this. Season bone side first – We

Roasted Skillet Chicken & Veggies

1 Whole Chicken3 Cups of Veggies – Broccoli & Cauliflower used here, but can substitute with squash & zucchini or brussels sprouts3 tbsp of favorite

Poor Man’s Burnt Ends

1, 2-3lb Chuck Roast Favorite Beef Rub – MT Go-To: Meat Church Holy Cow 1/4 Cup Bourbon – MT Go-To: TX Straight Bourbon or Straight

Pull up a chair and grab a beer.

Life’s good, and it’s about to get a whole lot better!

We’d love to hear from you.

Privacy Policy
Terms and Conditions

Copyright 2022 © All rights Reserved. Designed and Developed by Firefly Graphic Design