I smoked a batch of homegrown peppers (jalapenos, fresno and habanero). Peppers cut in half only (didn't seed them, stems on). Smoked in an Amerique (electric) with 4 oz of apple wood for 1 hour at 230F. When pepper skin wrinkles, they are done.
Ingredient list
2 smoked jalapenos, diced (add a half of hababero for more heat)
1 fresh fresno, diced (another fresh jalapenos is fine)
2 cloves of garlic, finely diced
1/2 onion, small, diced (I used a yellow onion, but red or white work too)
1 tomato, large, ripe, diced (I used everything, but the stem)
Cilantro, chopped (add a little or a lot... it's a taste thing)
1 lime, small, squeezed into mixture
1 T olive oil, drizzled in, more/less if you like
Splash of apple cider vinegar
Pinch of salt
Mix and serve. I used it this weekend as a steak burger topper.
Ingredient list
2 smoked jalapenos, diced (add a half of hababero for more heat)
1 fresh fresno, diced (another fresh jalapenos is fine)
2 cloves of garlic, finely diced
1/2 onion, small, diced (I used a yellow onion, but red or white work too)
1 tomato, large, ripe, diced (I used everything, but the stem)
Cilantro, chopped (add a little or a lot... it's a taste thing)
1 lime, small, squeezed into mixture
1 T olive oil, drizzled in, more/less if you like
Splash of apple cider vinegar
Pinch of salt
Mix and serve. I used it this weekend as a steak burger topper.
