Name: Smoked Salsa Two Ways
Cuisine: Mexican
Ingredients: 4 jalapeño peppers, stems removed; 3 tomatillos, husks peeled; 1 white onion, peeled; 8 garlic cloves, peeled; ½ cup canola oil, plus more for drizzling; 1 bunch fresh cilantro; ½ cup white vinegar; ½ cup water; 1 tbsp. dark chili powder; 1 tbsp. kosher salt, plus more as needed; 1 tsp. restaurant-style ground black pepper; 1 tsp. chicken bouillon powder; 1 tsp. ground cumin; 1 tsp. dried Mexican oregano; 2 lb. heirloom tomatoes; 2 jalapeño peppers, stems removed; 1 poblano pepper, stem and seeds removed; 1 medium-size white onion, peeled; 4 garlic cloves, peeled; 2 tbsp. canola oil; ½ cup chopped fresh cilantro; ½ cup water; 2 tbsp. white vinegar; 1 tbsp. kosher salt, plus more as needed; 2 tsp. dark chili powder; 1 tsp. restaurant-style ground black pepper; ½ tsp. ground cumin; ½ tsp. dried Mexican oregano

In his new cookbook, Barbacoa: The Heart of Tex-Mex Barbecue, pitmaster Brandon Hurtado shares two salsa recipes from his family collection. One is a simple salsa verde from his brother-in-law’s mom, which he’s tinkered with for years to achieve flavor-packed perfection. The other, a salsa roja, comes from his own mom, Teresa “Salsa Queen” Hurtado. In both cases, he adds his signature smoky touch.

Read our Q&A with Hurtado here, and get his recipes for Tex-Mex Smoked Brisket, brisket migas, and Hatch chile mac and cheese.

Smoked Salsa Two Ways

For the smoked salsa verde (yields 4 cups)

- 4 jalapeño peppers, stems removed
- 3 tomatillos, husks peeled
- 1 white onion, peeled
- 8 garlic cloves, peeled
- ½ cup canola oil, plus more for drizzling
- 1 bunch fresh cilantro
- ½ cup white vinegar
- ½ cup water
- 1 tbsp. dark chili powder
- 1 tbsp. kosher salt, plus more as needed
- 1 tsp. restaurant-style ground black pepper
- 1 tsp. chicken bouillon powder
- 1 tsp. ground cumin
- 1 tsp. dried Mexican oregano

For the smoky salsa roja (yields 6 cups)

- 2 lb. heirloom tomatoes
- 2 jalapeño peppers, stems removed
- 1 poblano pepper, stem and seeds removed
- 1 medium-size white onion, peeled
- 4 garlic cloves, peeled
- 2 tbsp. canola oil
- ½ cup chopped fresh cilantro
- ½ cup water
- 2 tbsp. white vinegar
- 1 tbsp. kosher salt, plus more as needed
- 2 tsp. dark chili powder
- 1 tsp. restaurant-style ground black pepper
- ½ tsp. ground cumin
- ½ tsp. dried Mexican oregano

Preparation

To make the salsa verde: Preheat a smoker to 250°F. On a quarter sheet pan, combine the jalapeños, tomatillos, onion, and garlic. Drizzle with the oil and toss lightly to coat. Place the pan in the smoker and cook for 45 minutes until softened. Remove the vegetables and let cool to room temperature.
Transfer the smoked vegetables to a blender and add the remaining ingredients. Blend on medium speed for 3–4 seconds until the salsa is well incorporated and the ingredients are broken down but not puréed. Taste and add more salt as needed.
Serve immediately or refrigerate overnight for the flavors to meld even more.
To make the salsa roja: Preheat a smoker to 225°F. On a half sheet pan, combine the tomatoes, jalapeños, poblano, onion, and garlic. Drizzle with the oil and toss lightly to coat. Place the pan in the smoker close to the firebox so they blister some, and cook for 45 minutes to 1 hour until the vegetables are softened. Remove the vegetables and let cool to room temperature.
Transfer the smoked vegetables to a blender or food processor and add the remaining ingredients. Pulse for 5 to 6 seconds, or until the salsa is chunky and the ingredients are equally distributed. Taste and add more salt as needed. Serve immediately or refrigerate overnight so the flavors meld even more. Store in refrigerator for 3 to 4 weeks.