An all-purpose topping and dip, “Mesquite Smoked Salsa” is a go to dip for tortilla chips. Simple to make and goes with any Southwest or Mexican BBQ. Storing in the refrigerator overnight always tastes better!
Mesquite Smoked Salsa
In the heart of my culinary haven, where the scent of mesquite lingers like a whispered promise, there lies a tale of Mesquite Smoked Salsa. It's a story that transcends the borders of a mere condiment, weaving its narrative through the smoky tendrils rising from the grill, wrapping around my senses like an old friend’s embrace.
Empathy, my dear reader, is the elixir that transforms a recipe into a soul-stirring experience. As I stand by the grill, the mesquite smoke curling upwards like wisps of nostalgia, I'm reminded of the universal longing for depth and flavor in our lives. The crackle of the wood, the dance of flames—it's a symphony that resonates with the primal yearning for connection, the warmth of shared stories.
Picture this: a backyard gathering under the velvety cloak of the evening sky, friends and family gathered around the grill. It's a tableau of laughter and camaraderie, and at its center, a bowl of Mesquite Smoked Salsa awaits, a muse for the senses. The characters in this culinary drama are as diverse as the ingredients: the skeptic who eyes the mesquite with suspicion, the spice aficionado ready for a flavor expedition, and the reluctant newcomer uncertain about this smoky rendezvous.
Engaging storytelling takes center stage as I navigate the nuances of this culinary narrative. The mesquite imparts its essence to tomatoes, peppers, and onions, each one playing a distinct role in this culinary orchestra. The characters at my table embark on a sensory journey, from skepticism to delight, as they taste the transformative power of mesquite smoke.
As the first spoonful touches the lips, the room falls into a hushed reverence. The smokiness wraps around the taste buds, a warm embrace that elicits sighs of contentment. It's a moment of thought-provoking ideas—a realization that, much like the mesquite, our lives are enriched when we allow ourselves to be touched by the flames of experience, to embrace the depth that adversity and challenge bring.
Sensuality, too, has a place in this culinary tale. The crunch of charred vegetables, the heat that slowly builds, the sweetness of tomatoes—it's a dance of flavors that titillates the palate. Mesquite Smoked Salsa is not merely a condiment; it's an affair of the senses, an intimate rendezvous with the alchemy of taste and texture.
Reflection comes naturally as the evening unfolds. Mesquite Smoked Salsa is more than a companion for tortilla chips; it's a metaphor for life's contradictions. The smokiness, a reminder that even in moments of darkness, there exists the potential for transformation, for flavor to emerge from the charred remains.
In this literary feast, honesty is the key ingredient. I confess to the times when the mesquite was too bold, overpowering the delicate dance of flavors. Imperfections, much like the trials of life, only add depth to the story. Mesquite Smoked Salsa bears witness to my culinary journey, a journey paved with failures and triumphs.
As the night draws to a close, I find solace in the elegance of my prose, the way each word is a brushstroke on the canvas of this culinary adventure. Literary references, poetic musings—they elevate the ordinary into the extraordinary, much like the mesquite that transforms simple salsa into a smoky revelation.
So, my fellow gastronomes, as you venture into the realm of Mesquite Smoked Salsa, let it be more than a condiment on your palate. Let it be a chapter in your culinary novel, a tale of smoky introspection that dances with the flames of life. For in the mesquite smoke, there lies the poetry of flavors, waiting to be savored, one spoonful at a time.
RECIPE
Prep – 15 min
Cooking Time – 20-25 min
Serves 4-6
Ingredients
6 Roma tomatoes
6 Cloves of garlic
1 Large yellow onion cut in half
2 Jalapenos deseeded
1 Lime cut in half
1/2 C Chopped cilantro
1 tsp Sea salt
2 tsp Black pepper
2 tsp Ground cumin
2 Tbsp Sweet cream butter
Lump charcoal
Mesquite chunks
Small foil pan
Fajita Sazon Rojo seasoning
Instructions
1. Prep
Cut the tops off of the roma tomatoes. Cut the tops and bottoms off the yellow onions then cut in half. Peel the garlic. Cut the tops off of the jalapenos, deseed then cut in half length wise. Chop the cilantro and set aside. In a small foil pan, add butter, garlic and jalapenos. Season everything with Fajita Sazon Rojo seasoning (order on Amazon) or our homemade Southwest Rub.
2. Cooking
Bring the grill to 350 degrees and add 3 chunks of mesquite. Cook everything for 20-25
minutes turning every 5 minutes so it gets charred, but nothing burns. After 10 minutes, place jalapenos on the grill directly and remove the roasted garlic.
Once charred, remove, chop onions, add everything to mortar and pestle and grind until medium chunky. Pour into food processor, add cilantro, squeeze limes, add salt, pepper and cumin and process until desired thickness. Chill in the refrigerator for 3-4 hours and serve with chips.