I ran the smoker this weekend, for an overnight cook of two pork butts, and since there was a little room left on the smoker, I threw on some veggies for making a smoked salsa. The pork butts smoked 15 hours over hickory, both injected, rubbed, spritzed, and glazed, both with a sweet and heat profile, though one with apple as the dominant flavor component, the other using tart cherry. To the first, I added crushed pineapple and 6 diced jalapeños. Both batches turned out great.
The veggies came off after 2 1/2 hours, and the next morning I ran them through the food processor with a hatch chili, cilantro, scallions, and some lime juice, cumin, salt and pepper, and sugar, to taste. This was also a big. hit, especially for a first effort at making salsa.
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