Snapguide

How to cold smoke peach salsa in the alto-shaam ctp oven

Cold Smoke Peach Salsa in the Alto-Shaam CTP Oven

3
STEPS
INGREDIENTS
Place wood chips into a bowl of water and soak for 10-15 minutes.

Place wood chips into a bowl of water and soak for 10-15 minutes.

Peel the peaches and cut into small pieces.

Peel the peaches and cut into small pieces.

Place the peaches into a 2" steam table pan. Fill an additional 2" steam table pan with ice.

Place the peaches into a 2" steam table pan. Fill an additional 2" steam table pan with ice.

Stack the peach pan on top of the ice pan.

Stack the peach pan on top of the ice pan.

Place soaked woodchips into the smoke box.

Place soaked woodchips into the smoke box.

Attach the smoke box inside the CTP oven.

Attach the smoke box inside the CTP oven.

Place the stacked pans into the oven and cold smoke for 12 minutes. Then, remove smoked peaches from the oven and set aside.

Place the stacked pans into the oven and cold smoke for 12 minutes. Then, remove smoked peaches from the oven and set aside.

Dice red onion, bell peppers, jalapenos, cilantro and add to the smoked peaches. Toss with lime juice and incorporate the chili powder and salt to desired taste.

Dice red onion, bell peppers, jalapenos, cilantro and add to the smoked peaches. Toss with lime juice and incorporate the chili powder and salt to desired taste.

Serve cold with cinnamon sugar chips!

Serve cold with cinnamon sugar chips!

  • 8.0 Ripe Peaches
  • 1.0 Red Onion
  • 2.0 Red Bell Peppers
  • 2.0 Jalapenos
  • 1.0 Cilantro Bunch
  • 1.0Tbsp Chili Powder
  • 3.0 Limes
  • Salt (to taste)