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Smoked Salsa

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Smoked Salsa is a bold and vibrant twist on classic salsa, featuring gently smoked tomatoes, peppers, and onions blended with fresh lime and cilantro. The smoky depth adds rich flavor perfect for chips, tacos, and grilled meats.

Ingredients

  • 2 pounds ripe tomatoes, halved
  • 2 jalapeños
  • 1 small red onion, quartered
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro
  • 2 tablespoons fresh lime juice

Instructions

  1. Preheat smoker to 225–250°F (107–120°C) using mild wood such as apple or cherry.
  2. Arrange tomatoes, jalapeños, red onion, and garlic on a smoker-safe tray or directly on grates.
  3. Drizzle with olive oil and season with salt and black pepper.
  4. Smoke for 45–60 minutes until vegetables are softened and lightly charred.
  5. Remove from smoker and cool slightly.
  6. Transfer smoked vegetables to a blender or food processor.
  7. Add fresh cilantro and lime juice.
  8. Pulse to desired consistency, either chunky or smooth.
  9. Taste and adjust seasoning if needed.
  10. Refrigerate for at least 30 minutes before serving.

Notes

  • Remove jalapeño seeds for milder heat.
  • Serrano peppers can be used for extra spice.
  • Drain excess tomato liquid for thicker salsa.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Roasting vegetables in the oven at 425°F is a good alternative to smoking.

Nutrition

Find it online: https://thefamilycooking.com/smoked-salsa/