Smoked Tomato Salsa

Want to know why I used a certain ingredient or looking for substitutions? Check out this section. 

• Tomatoes  -  Roma or Beefsteak tomatoes work great for this recipe.  
• Onion - yellow, white, or red onions will be fine 
• Jalapeno -  This pepper will produce a mild salsa. If you like heat try a habanero, scotch bonnet, or Carolina pepper. 
• Garlic  -  I don’t like to peel garlic so I have a jar of already minced garlic in my fridge. Fresh peeled garlic can also be smoked on the grill. Add it to the other vegetables when smoking. (not pictured in ingredients)

How to make Smoked Salsa

Preheat smoker to 225 degrees. My Traeger smoker needs to be preheated at the smoke setting. Once it reaches 180 then it can be turned to whatever temp it needs to reach.  I’m not sure if all Traeger’s are like this or if it’s just this model. 

Step 1: While the smoker is preheating, prep the vegetables. Slice the tomatoes and onions into quarters, then the jalapenos in half. 

Step 2: When the smoker is done preheating place the tomatoes, onions, and jalapenos on the grates. Smoke for 1 hr and 30 minutes. 

Step 3: Remove the vegetables carefully, and add them to a blender with the cilantro and garlic. Taste to see if the salsa is seasoned properly and add more salt and pepper if needed. Puree until smooth. 

Serve with tortilla chips or top of nachos. 

Pro Tips for Smoked Salsa

• Smoke the vegetables until lightly charred for the best smoky flavor without making the salsa bitter
• Roma tomatoes work especially well because they are less watery
• Let the smoked vegetables cool slightly before blending
• Use gloves when handling jalapeños if you are sensitive to spice
• Start with a small amount of cilantro and add more to taste
• Blend the salsa less for a chunky texture or longer for a smoother restaurant-style salsa
• Taste the salsa after blending and adjust the salt or lime juice as needed
• Cherry or mesquite wood adds excellent smoky flavor to homemade salsa

Storage

Store smoked salsa in an airtight container in the refrigerator for up to 5 days.

The flavor often becomes even better after a few hours as the smoky flavors continue to develop.

For longer storage, freeze the salsa in freezer-safe containers for up to 2 months. Thaw in the refrigerator before serving.

Stir the salsa before serving since some liquid separation may occur during storage.

Serving Suggestions

Serve smoked salsa with:

• tortilla chips - Air Fryer Tortilla Chips (Low Carb)
• tacos - Ground Beef Tacos
• burrito bowls - Weight Watchers Burrito Bowls Low Smart Points
• Grilled Chicken Burgers with Bacon
• smoked brisket
• Blackstone Chicken Quesadillas
• nachos
• scrambled eggs
• breakfast burritos
• burgers and sandwiches

Smoked salsa also works great as a topping for baked potatoes, rice bowls, or grilled vegetables.