Fresh salsa is always a favorite around the Doody house. Here are instructions and a video that demonstrate how I make my chipotle salsa.
Ingredients:
1 white onion
Tomatoes (2-3 times the amount of onion, in mass, keeping in mind you’ll be removing the seeds from the tomatoes
1 bunch fresh cilantro
2-4 dried chipotles (depending on desired heat level)
Juice from 1 1/2 to 2 fresh limes
Kosher salt
Fresh ground black pepper
Process:
Grind the dried chipotles in a coffee grinder until you have a fine powder.
Run the leaves of the cilantro through the food processor. Discard the stems. Run the onions through the food processor until diced. Remove 1/2 of the onion/cilantro blend, and set aside in a mixing bowl.
Remove the seeds from all but about 1/5 of the tomatoes, and cut them into a size that travels well through your food processor.
Squeeze the limes into the food processor. Add the ground chipotles, a few pinches of kosher salt, and the cut tomatoes. Blend well.
Pour the tomato mixture into the bowl of onions, add fresh ground black pepper (to taste), stir, and refrigerate for a few hours.
There's no use crying over diced onions, but most of us do. I've tried everything known to man to eliminate this, including wearing ski goggles! Believe it or not, that didn't work.
The only way to reduce the tears shed, that I know of, is to get through the process as quickly as possible. The longer your eyes are exposed to the open onion, the more you will resemble my niece at the end of a chick flick.
Try the method in this video to get the job done quickly. Ignore my technique. I'm not a formally-trained chef and have no knife skills. But if you follow the same steps, you'll get the onion diced quickly.
I use an electric Cookshack smoker for all my barbecuing, but use whatever you have available to you.
Apply a thin coating of mustard to one side of your butt. Get it on all 4 sides as well. Cover the mustard area with as much rub as you can pack on. Flip, and repeat the process on the other side of the meat.
Wrap the pork up in plastic wrap, and put it in the refrigerator for 24 hours.
Unwrap, and place in the smoker, along with 5 oz of wood (I like to combine hickory and pecan). Insert your probe thermometer, close the door, and set the smoker to 225°. I set the probe thermometer temperature to 199°, but you might like it less or more done. It's all a matter of personal taste.
Once your meat comes to temperature, remove from the smoker and double-wrap in foil immediately. If you're going to be eating in an hour or so, you're done. Let it sit for an hour. If you're not eating for a while longer than that, wrap the foil-wrapped butt in a beach towel and toss it in a cooler.
Pull your pork.
Serve on cheap white bread. I like to offer a wide variety of BBQ sauces for people to choose from, as well as extra rub for people to use.
Welcome to Heavy Doody! I hope you enjoy making and eating these recipes as much as I do creating them. If you dig around long enough, you might even find a video or two.
