• 4 jalapenos
  • 6 medium tomatoes, quartered
  • 1 small onion
  • 1 teaspoon minced garlic
  • 3 tablespoons white vinegar
  • 2 tablespoons fresh cilantro, chopped
  • 1 ½ teaspoons liquid smoke, mesquite flavor
  • 1 teaspoon salt

A delicious and easy salsa with a smoky kick
Tales of the Dinner Belle
By Brenda Stanley
If you have a garden and are lucky to have a bonanza crop of tomatoes, here is a great salsa recipe that is super easy. I’ve made this for years and give it out as gifts for Christmas. It has become so popular that if I miss a year, I hear about it! My smoky salsa uses some very basic ingredients, but has a wonderfully unique and smoky flavor that really sets it apart. I roast the jalapenos because it not only gives them better flavor but also reduces the heat. You can roast the tomatoes as well, but that can get a bit messy. Depending on how many tomatoes you have, you can easily multiply this recipe and make as much salsa as you want. Trust me, this stuff goes fast. If I have a jar left after Christmas, I keep it as a gift for myself!
Belle’s Smoky Salsa
4 jalapenos
6 medium tomatoes, quartered
1 small onion
1 teaspoon minced garlic
3 tablespoons white vinegar
2 tablespoons fresh cilantro, chopped
1 ½ teaspoons liquid smoke, mesquite flavor
1 teaspoon salt
Slice jalapenos in half lengthwise. Remove the seeds and stems. Place cut side down on a rimmed baking sheet and broil until skins blister and turn brown. Place them into a food processor along with all the other ingredients and pulse until well chopped and blended. Place into clean pint sized mason jars and place lids. Water bath in boiling water for 10 minutes. Remove and let stand until lids are sealed. If you plan on using the salsa right away, it will stay good in your fridge for about a week.