How to Smoke Salsa

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Smoked Salsa
Salsa. The fresh side that can pair with breakfast, lunch & dinner. We snack on salsa with chips nonstop. Plus, we use salsa on everything from breakfast tacos to brisket tacos. In true Meat Church fashion, we are going to smoke the vegetables first to create a tasty Smoked Salsa. We use a pellet grill with hickory pellets in this how-to video. However, if you would prefer the salsa very smoky then you can smoke this in an offset smoker or use a heavier smoke wood such as mesquite or oak.
In this recipe & video I use 10 jalapeño peppers which will create a medium heat level. If you would prefer your salsa mild, use 5. If you want your salsa hot, go with 15 - 20 peppers or a hotter pepper such has habanero.
This recipe will yield approximately 7, 16-ounce jars of salsa. These make great gifts!
Recipe: www.meatchurch.com/blogs/reci...
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About Meat Church BBQ:
Welcome to the official Meat Church BBQ RU-vid channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ #SmokesSalsa #Salsa

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Опубликовано:

17 янв 2023

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Комментарии : 512

@Highmtn52 Год назад

I'm a newbie to this smoking/pellet BBQ world, but I'm finding the Meat Church BBQ recipes/tips easiest to grasp. I'm an old granny taking up a new hobby. Loving the smoking aspects of this new adventure!! Thank you for taking the time to show us smokin' great recipes!

@jasonhollinger9513 Год назад

I’ve dabbled in making my own salsa. So I’m definitely going to make this one. Thank you for inspiring others to get outside and cook. I like the bonus material too. Nice addition.

@jasonpavelchik4652 Год назад

I’ve just gotta say I’ve never been mad at any of your recipes that I’ve tried making myself. And there have been a ton. Love what you do and the passion you show doing it. Thanks Matt!

@jim3578 Год назад

Made 3 batches all ready and my wife, kids & friends love it! Thanks Matt

@Powerstroke7911 Год назад

Brother, you’ve taught me so much about cooking on a smoker…I and especially my family and friends, appreciate it immensely! Thank you and Keep ‘em rolling out!

@randymo8709 Год назад

Love to see more videos on condiments / side dishes. Such a great way to show the versatility of smoking.

@MeatChurchBBQ Год назад

Agree with that and will do!

@krisblodgett9623 Год назад

I made this salsa over the weekend, everyone who has tried it says it's probably the best salsa they've ever had. Best recipe I've ever gleaned from the Meat Church for sure!! Thanks Matt!

@letsdomoregood Год назад

Good feedback! I plan to try it!

@scotttucker9613 Год назад

The good folks at brookshires gave me the side eye as I bought half of their romas, sitting on the porch enjoying the sun as that hickory rolls this afternoon...thanks for the easy recipe!

@theinterneter Год назад

I really appreciate your content, Matt. Living in Australia is probably as far from Texas as possible, but you're my go-to for inspiration and recipes. Thank you for doing what you do!

@MeatChurchBBQ Год назад

I appreciate that!

@codyberry5775 Год назад

I just gotta say I really enjoy your recipes and how you make BBQ/cooking so accessible and not so intimidating. Your smoked tri tip is my wife’s favorite thing I make. Also, love the new format of day after thoughts. More time to enjoy the best hair in BBQ 😂.

@mcorsentino Год назад

Love this! Modified it slightly to make it my own. First I dramatically cut the salt as 6 Tbsp over 24 tomatoes seemed like a salt bomb to me. The first go round I cut it in half to 3 Tbsps and it was still way to salty to me and my guests. The second cook I took the salt and accent down to half a Tbsp each and thats the sweet spot for me and mine. I also added extra virgin olive oil and ditched the food processor, hand chopping everything when it came off the smoker. Takes a little longer but way better mouth feel. Love your channel Matt, keep up the great work.

@dw36791 Год назад

These videos just keep getting better and better. Thank you for what you do.

@MeatChurchBBQ Год назад

Thank you!!!!

@gbird153 Год назад

Legit Texas-style barbeque has been a relaxing hobby and passion of mine for a long time. I've followed a lot of folks and tried a lot of recipes, but my BBQ didn't start to get compliments, and friends/family actually BEGGING me to make it until I started following Meat Church and your recipes Matt. Thank you for helping this normal, northern dude make phenomenal BBQ. All that's left is to get to one of your schools and be able to thank you in person! Meat Church follower for life right here!

@MeatChurchBBQ Год назад

I really appreciate this note Gregg. Cheers my friend and thank you for being here!

@Shermdoggydogg 11 месяцев назад

Love the out takes in the beginning, fun to see!!! Great Video as always!!! Absolutely love everything you do!!!

@pattyglover7983 Год назад

I absolutely love all your videos. I have learned so much from you, I have a traeger grill and not real good on it, I just do simple stuff but you make me want to do more. Thank you for all you give us. I love salsa so this one I’m gonna be making this weekend

@wickedgrizzly4699 Год назад

I have followed you for a couple of years and have made every recipe you have ever posted, so i will most definitely make this one. I love what you bring to the table, and i have learned so much about bbq. Thank you for doing what you do and making me the best pit master i can be.

@MeatChurchBBQ Год назад

I really appreciate the kind words!

@joelwright9883 10 месяцев назад

I am going to try it this coming Saturday...More to come! Thank you so much Sir!!!

@michaelmiller4083 Год назад

Matt, another great video...cannot wait to make this. Love the end segment and follow up on MSG. Here's to a great 2023!!

@carltonpaulk4988 Год назад

MAN!! I will be trying this next weekend! Keep'em coming!

@brandonmgrezaffi1269 Год назад

Looks like another AWESOME Meat Church dish! I cannot wait until I make it! Thanks Matt.

@dylanweirauch9586 10 месяцев назад

Finally just tried this on a Sunday afternoon all from the garden. It’s so good and not sure I’ll have regular salsa again!!!

@JayHBoomerSooners7 Год назад

Love the outtakes!

@williamfisher2780 Год назад

Love the next day talk addition. Thanks for the recipe

@59GDaddy Год назад

Made this today! Love this recipe. ❤❤❤

@ytobiter 9 месяцев назад

Meat Church does it again. This salsa is literally best ever and came out with a robust smoke flavor and long delicious finish. I used pecan pellets and vine fresh San Marzano tomatoes, which are known for being a little sweeter. Only two tweaks: I used a little higher ratio of tomatoes, and found 3.5 tbsp of seasoning salt was plenty (in Canada we have Hy's Seasoning Salt, with MSG, and available at a typical grocery store). End result was 3 liters of salsa (about 3/4 gallon) that will absolutely ace any dish, atop tacos or baked halibut or whatever. Thanks again to the Pope of Meat Church for sharing his knowledge!

@rigogutierrez2164 Год назад

Thanks much for the Mexican pulled pork shoulder and the smoked salsa. I just bought a smoker. It’s a John long horn that came with cured mesquite… I’m always looking for further light and knowledge, so I joined the Church…. I loved it…. Rigo Gutierrez, Sunday February 19th SanTan Valley Arizona

@kiltlifter3988 Год назад

I was served this today at a party. excellent recipe! Excellent channel!

@danbrightwell612 Год назад

Salsa looks amazing.

@christopherskuster6029 Год назад

Just made this. Amazing recipe, thanks for all the videos and ideas!

@nickhanna1356 Год назад

Loved the video. I have always made smoked salsa but you have definitely taught me some valuable tweaks I need to make. Keep the videos coming!

@graken22 9 месяцев назад

I have made this salsa for a long time but I have never ever thought of smoking all these ingredients first and the mixing them all together. I am a big fan of MP and Meat Church so I am going to give this a shot. I think my wife might think I am crazy but hey if Matt can make it then she will say go for it!😁😁

@screaminyj Год назад

Another amazing video. I cannot believe I wasn't following you on Instagram. But what I really love is that I think you have managed to provide me with the material I need to justify a bigger grill to my wife, so thank you, good sir!

@MeatChurchBBQ Год назад

Thank you so much!!

@sharr911 Год назад

Love everything you’re doing with your videos, recipes, and seasoning! I’ve watched most of your videos at this point and like the change of direction with the added commentary at the end

@MeatChurchBBQ Год назад

I appreciate it!

@roxannewhite9554 Год назад

Just made this & boy I have some regrets!! I followed the recipe to a T but I only made a half batch. Had I known how incredible this would be, I’d have made a quadruple batch!!! My husband and I are standing in the kitchen eating the salsa with a spoon like it’s ice cream! Thanks for yet another amazing recipe!!

@awfulcoffel Год назад

Always good stuff from the church

@BenPrzeslak Год назад

Love the new section at the end! Easily one of my favorite cooking channels on YT! Keep up the great work, Matt!

@MeatChurchBBQ Год назад

Thanks Ben!

@gerryhenning7337 Год назад

As always Matt, very good content and I will be trying this in the future!!

@opsoverseas Год назад

Howdy Matt P from the UK! Just back from an 3 month overseas deployment, got home to find my new smoker and hooray, two meat church rubs! Thanks for tbe inspiration ive got a 5kgs brisket readying the prep room.. . Keep 'em coming y'all!

@kcbbqguy9730 Год назад

Love the new breakdown at the end. A really nice recap of what we saw and how to improve it.

@MeatChurchBBQ Год назад

Appreciate the feedback!

@Tjdiamond26 Год назад

I just bought a Traeger. I’m just waiting for my electric box to be hooked up soon. I can’t wait to make all the recipes. Thanks Matt❤

@jstrct Год назад

Love the video! I'm a long-time watcher of your show and I do love the recipes and everything. I know you do this out of the goodness of your heart and pay for these yourself, and I thank you for these, but at the same time, this is brand promotion for your rubs, which is genius. I have bought two rubs from watching these videos, and I plan to buy many more!

@jeremiahsweeton Год назад

Absolutely making this for my daughter's 13th birthday this Saturday!

@matthewmullane3601 Год назад

Just finished up making this. Phenomenal salsa. I was expecting a lot of heat like he said but it’s the perfect amount. Awesome recipe.

@MeatChurchBBQ Год назад

Love this feedback. Thank you Matthew!

@letsdomoregood Год назад

Good feedback!

@barbru3598 Год назад

like the follow-up. Like the idea of not being "Sponsored/paid" keeps it real. Thank you.

@jimpuskar9291 9 месяцев назад

Thanks for showing us backyard pit masters, another fun recipe to impress our friends and family of our skills. You're videos have made me look as if I can do no wrong. Thanks.

@benito7682 Год назад

Matt your a legend, I follow an wait for your new vids every week, I'm from Australia and bbq is really taking off down here, Thankyou for your awesome recipes an tips 🙏

@4away Год назад

Loved the bonus segment! Keep up the good work!

@MeatChurchBBQ Год назад

Thanks for the feedback.

@karma201 Год назад

I have been waiting for this recipe! Can’t thank you enough for the step by step process and the commentary to help me customize. I can’t wait to try this! Thanks Matt!

@robertrobbins1367 Год назад

Love Daynes! Love Meat Church!

@MeatChurchBBQ Год назад

Check out this next week's video.

@jimshackelford_icu812 Год назад

I am making this tonight on my timberline. So excited

@esotericbrain2689 Год назад

Grew up outside Stafford and Sugarland. My parents took me to Gringo's all the time. Great salsa. And that stuff was cheap restaurant salsa. I can't wait to try your recipe here. Looks great guys. Thanks again.

@MeatChurchBBQ Год назад

Thanks!

@jim3578 Год назад

Again Great Video - cant wait to try it (when it warms up) Thanks!

@Bean-sz7sr Год назад

I've gotta try this one!! Looks really tasty!!👍🏽

@wiseprepper125 Год назад

Will be doing this one for sure. Thanks

@bubbahax4254 Год назад

Tried this. Absolutely amazing. I doubt I'll ever buy salsa again.

@watsonrk1 Год назад

The real reason your not a baseball professional... glad you chose BBQ!

@akruffneck47 Год назад

Just made my first batch of this salsa. IMO the veggies only needed an hour of smoke. I used my offset, cause I don't have a traegar. I also, altered the recipe just a little bit. I only used 5 jalapenos(removed the seeds), I used one yellow onion, & 1 purple onion. Even threw in a freshly grown bell pepper. Used both the smoked garlic & minced garlic. I used 4 tbsp of salt, 1 tbsp of Tony's, & 1 tbsp of a seasoning I picked up from steamboat billies in lake Charles, LA. It still tastes amazing, but could be hotter. That's why I'll be using 8-10 jalapeños next time. Salsa is currently chilling and I'll be jarring the salsa in an hour. Love the recipe, Meat Church rocks.

@jcw5882 Год назад

Everything that I’ve made of yours has been killer! Huge fan and looking at coming down to Texas this summer for a class hopefully. Keep ‘em coming! Love it!!!

@JeepCentralCanada Год назад

Awesome, I can't wait to try. Love this style of video, very down to earth. Cheers!

@victorkramer4527 Год назад

Was really curious about this video, as I've been doing something very similar for about 4 years now. I love the smoky flavor. I pressure can mine for extended shelf life. I also do a smoky tomato juice that is great in Bloody Mary's. Love your content, keep it up!

@lenoredrane9088 Год назад

Made this yesterday and holy lort it's delicious!!!! WOW!!

@MeatChurchBBQ Год назад

Glad you liked it!!

@jasongiordano907 Год назад

Oh hell yea!!! Doing this this weekend along with the Mexican pulled pork for tacos!!

@golfan66 Год назад

I have been doing this but with red onion for the last year. Love love it. Just have to make sure you use a meaty tomato or it will be very liquidity. I'll have to try that margarita mmmm!

@Rt7122 Год назад

Will definitely make this soon. Family loves salsa.

@MeatChurchBBQ Год назад

Enjoy!

@hughshytle3733 Год назад

Awesome as usual, just wanted to give a 'thumbs up' for the day after commentary...very relatable

@MeatChurchBBQ Год назад

Thanks Hugh!!!

@ciaraperry3917 Год назад

Great video, Matt! Will definitely be trying out your recipe on my Traeger! Thank you for sharing your passion! Your videos have been a pleasure to watch and I have learned so much!!!

@joeraggette3799 Год назад

Woah!!!! The onion shortcut to get the first layer off; hadn't seen that before but will be adding it

@scottmiller1956 Год назад

Halfway through canning up 44 pints of this amazing salsa...thank you SO much for the recipe!

@MeatChurchBBQ Год назад

Nice!!!!!

@michaelbowcutt6718 Год назад

Just tried this recipe turned out awesome I think for the first time doing it. Thanks for the video man

@earfdae Год назад

Thank you!! Definitely making this!!

@MillerTime615 Год назад

The best doing it as far as I’m concerned! Thanks for making bbq so easy, Matt!!

@MeatChurchBBQ Год назад

I appreciate that!!!

@lew-e Год назад

Salsa is always better the next day or the following. The blend is so important!

@markwindholz816 Год назад

Great video. I make my smoked salsa almost exactly like you do yours. Only I peel the skins off my tomatoes. Looking forward to your next video. 👍👍

@BradChristiansen Год назад

Can't wait to give this a try! For Christmas Eve i made your White Chicken Chili recipe and it was a smash. Not a drop left!

@mattpetroff9270 Год назад

Awesome job. Great timing for folks on diets to top off their eggs with. We will be making this.

@MeatChurchBBQ Год назад

Hope you enjoy!

@coreybatorski9626 Год назад

Wow looks amazing 🎉🎉

@SuperMutsy Год назад

Looks killer as always Matt. Adding that to my gotta make it list as usual.

@donnybilt7112 4 месяца назад

Hey Mat,t thanks for ALL the training! I really love the recap afterwards. I know the smoke overload during the day messes up the senses! Therefore the next day the flavors are so much more vivid!! Keep up the great work!!

@beka4780 Год назад

Great! I will try it this Weekend!

@ParrotHead1809 Год назад

Can't wait to give this a try ! Great vid as always, Matt.

@MeatChurchBBQ Год назад

Thank you!

@chrisverhasselt5866 Год назад

Saturday is menu planning/grocery shopping day for the week. Ingredients added to the list but the wife says lets only make half. Looking forward to seeing how this pans outs. Thank you again for an informative video.

@jaykjackson6597 Месяц назад

I won a salsa competition yesterday with this recipe. Everything was perfect for me on the trial run. For the competition, I add some mini sweet peppers, a serrano pepper for a little more heat.

@Fistfull1990 Год назад

Huge fan of MC! I cooked this recipe. Turned out really good. I used my Kamado Joe with a couple small pieces of hickory, and the salsa was a bit smoky. Pellet grills generally don't put out as much smoke. Anyway, next time I'll probably only smoke for an hour and blend. I'll also use about half the salt. Mine turned out more like a picante sauce. I still love it, but next will modify a bit. Thanks so much for sharing, Matt!

@dannymarkgraf34 Год назад

sounds like another delicious recipe. i cant wait to try it

@MeatChurchBBQ Год назад

Enjoy!

@donaldeugenealford4080 Год назад

Your smoked salsa looks delicious Meat Church.

@frankwillet1609 Год назад

Outstanding, Matt you make everything look easy. Patience is the key I suppose. Looking forward to getting my new Napoleon and start grillin’!

@Scottinqc Год назад

found the channel 2 days ago, and made the salsa this morning. Great recipe. One caveat, if you use the full amount of salt, and store bought chips, the salt content can be a bit much. Next time, due to my smoker (Masterbuilt electric, with the generator at the bottom), I will go with a bit less smoke. 1:45 with hickory and the vent closed was on the verge of too much (this is an equipment difference not a fault of the recipe). A couple fresh unsmoked tomatos brought it to near absolute perfection. Now to figure out times for processing to properly jar for room temp storage.

@Colin0515 Год назад

I've been waiting for this video! Definitely trying this this week.

@MeatChurchBBQ Год назад

Enjoy!

@ladder41 7 месяцев назад

Made this today, Awesome!

@kencalvert4714 Год назад

Smoker salsa is hands down the best salsa to make and eat!

@MC5EVP1981 Год назад

Looks good as always! Best BBQ channel on RU-vid!

@MeatChurchBBQ Год назад

THANK YOU!!!!!!!

@kevmscott Год назад

Thanks Matt, great video and recipe.

@MeatChurchBBQ Год назад

Thanks Kevin!

@davidhill2260 Год назад

I have learned a lot watching you and you certainly do inspire. I appreciate you doing what you do. Thanks Matt

@tonybivens1945 11 месяцев назад

Sounds awesome

@chrisc8999 Год назад

I can’t say enough how easy and good this was. Thanks so much for posting!

@bradevans2857 Год назад

Great video and can't wait to try it this weekend. Glad to already have that Meat Church seasoning in the pantry....shocker! haha

@brianfogle9856 11 месяцев назад

Awesome buddy, gonna try this

@kellyklotz1744 9 месяцев назад

Made this today it's great 👍

@teknobear Год назад

Now that the rain is gone, this weekend is a smoke weekend on my Traeger. I was just going to do some salmon, pork butt, pork belly, and chicken (I started keto), but NOW,... I'm making this.