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  • smoked picante sauce w pics

    Smoked Picante Sauce

    8 tomatoes, halved
    1 large onion, chunked
    2 jalepenos, seeds and ribs removed
    2 anehiems, seeds and ribs removed
    olive oil
    1-5 oz can V8, prefer spicy
    1 lime, juiced
    fresh cilantro to taste
    1 tea. sea salt
    1 tea. CBP



    put tomatoes, onions, and peppers in ziplock, add a little oil, CBP, sea salt and shake to get oil, pepper, salt distributed evenly. put on smoker.


    i left on smoke for approx 1.5 hours.


    remove tomato skins and let all cool in fridge for a bit. add veggies and cilantro to food processor and while pulsing add the lime juice and some V8. process till it looks right for your taste.


    thks for cking out my pix
    Charbroil SFB
    GOSM
    MES
    Dutch Ovens and other CI
    Little Chief, Big Chief, No Name water smoker
    Weber 22" gold, Smokey Joe, WSM 22"

    Smoked-Meat Certified Sausage Head


    sigpic

  • #2
    Erain, that looks Fabbilus!! Whoda thunk to smoke picante?!?
    Lang 84 Deluxe (sold it, broke my heart)
    Weber Performer
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    Weber Q Tabletop Gasser
    Bunch of Sausage Makin' Kit
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    • #3
      thats money there bud. wow,how did it taste? the pics are excellent looking. I love meat, but I love fresh (what you have pictured) big time.

      ,now that I know how to do it..lol.....
      sigpicWal-Mart shopping cart undergoing heavy mods.
      nano second fast camo titanium splash proof thermo pen


      need a larger spatula for early morning road kill removal.

      As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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      • #4
        Looks great. Definately something I would do.
        KCBS/CBJ #56408

        "Sticks and stones will break your bones, but words will always teach you." -Shihan

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        • #5
          Looks great Rain! Points for originality and presentation!

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          • #6
            now that looks good...


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            • #7
              POINTS.............lookng good there Erain..........

              now, why don't you try that will some kraut?


              let us not cry because we lost someone, but let us smile because we enjoyed their company for what time was allowed us!

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              • #8
                Just great! Man you are on it! Thanks!
                Sunset Eagle Aviation
                https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!

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                • #9
                  That looks great and very simple to make! Thanks for posting it Erain. Gonna give that one a try.
                  _______________________________________


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                  Brinkman SnP-w/mods
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                  GOSM
                  MES for sticks and sausage
                  30 yr old Weber Kettle
                  Brinkman gasser

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                  • #10
                    Thanks E for the know how! That does look awesome bud!
                    Ryan

                    I have a very strict gun control policy: if there's a gun around, I want to be in control of it.
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                    • #11
                      What a great idea and I've got 'maters still sittin in the garden tryin to think of what they want to be. I never woulda thunk to use V-8 in a salsa. Kewl Beans!

                      Thanks erain!


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                      • #12
                        That's some great looking sauce, erain! Thanks for the recipe.
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                        Smoke Vault 24

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                        • #13
                          Looks great E but i got one ? naggin at me...

                          Why would you remove the ribs (aka the good stuff) and then use spicy V8...Hmmmmmm....
                          Craig
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                          • #14
                            Originally posted by SMOKE FREAK View Post
                            Looks great E but i got one ? naggin at me...

                            Why would you remove the ribs (aka the good stuff) and then use spicy V8...Hmmmmmm....
                            couple a things actually... i guess first off follwed a recipie, second, never was all that into peppers before latley other than dried and for heat. but the raw cooked things didnt really apeal. i guess it took a bit to sorta get used to. i guess if you want more heat leave the veins and seeds in if ya want.

                            this was a first for me as well so i stuck to the recipie first time run... recipies are made to be broken!!!
                            Charbroil SFB
                            GOSM
                            MES
                            Dutch Ovens and other CI
                            Little Chief, Big Chief, No Name water smoker
                            Weber 22" gold, Smokey Joe, WSM 22"

                            Smoked-Meat Certified Sausage Head


                            sigpic

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                            • #15
                              Missed this one on the first go round. Glad it made a comeback. Great looking sauce!
                              Keith

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