Description
This smoked salsa recipe delivers a rich, smoky flavor by slowly smoking fresh Roma tomatoes, garlic, jalapeños, and onion before blending them into a vibrant, zesty salsa. Perfect for adding depth to your favorite Mexican dishes or enjoying with chips, it combines smoky heat and fresh lime for a deliciously balanced sauce.
Ingredients
Vegetables
- 8 Roma tomatoes, halved vertically
- 4 garlic cloves
- 2 jalapeños, stemmed, halved vertically, seeds left intact
- ½ yellow onion, peeled
Other Ingredients
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 lime, juiced
- ¼ cup chopped fresh cilantro
- 1 teaspoon salt
Instructions
- Prepare the Smoker and Vegetables: Heat your smoker to 225°F (107°C) and add a water pan inside to maintain moisture. In a large mixing bowl, combine the halved Roma tomatoes, garlic cloves, jalapeños, and peeled onion. Drizzle olive oil over the vegetables and season generously with salt and pepper. Toss everything together until evenly coated.
- Smoke the Vegetables: Arrange the tomatoes, garlic, jalapeños, and onion halves on a wire rack placed over a sheet pan, making sure the tomatoes and jalapeños are positioned cut-side up to allow even smoke penetration. Place the pan inside the smoker, close the lid, and smoke for 1 to 1½ hours. Check the tomatoes’ juice to judge if the smoky flavor meets your preference.
- Process the Tomatoes: Transfer the smoked tomatoes to a food processor and pulse until you reach your desired salsa consistency. Finely chop the smoked garlic, jalapeños, and onion. Measure out ¾ cup of the chopped onion.
- Combine and Season: In a large mixing bowl, stir together the processed tomatoes, chopped garlic, jalapeños, chopped onion, lime juice, fresh cilantro, and 1 teaspoon salt. Mix thoroughly to combine all flavors.
- Serve or Store: For a spicy, fresh salsa, serve immediately. Alternatively, store the salsa in an airtight container in the refrigerator for up to five days, allowing the flavors to meld further. Enjoy this smoky twist on classic salsa with your favorite dishes or chips.
Notes
- Keep the seeds in the jalapeños for more heat; remove them for a milder salsa.
- Adjust smoking time to your preference for stronger or lighter smoky flavor.
- Use fresh lime juice for a bright finish.
- This salsa keeps well refrigerated for up to five days.
- If you don’t have a smoker, you can try a grill set up for indirect smoking or roast the vegetables, though the flavor will differ.
