Smoked Salsa
This smoked salsa takes an already delicious salsa and ramps it up a notch with the simple swap of savory, tender smoked tomatoes and vegetables. This spin on the classic Mexican sauce is deeply flavorful and rich, and comes together in no time.
Servings: 4
Equipment
- oak smoking wood
- food processor
Ingredients
- 2 lbs plum tomatoes halved with stems removed
- 1 red onion peeled and cut into quarters
- 2 jalapeno stem removed and de-seeded
- 3 cloves garlic peeled
- 1 lime juiced
- 1 cup fresh cilantro chopped
- 1 tsp kosher salt or more to taste
- 1 tsp ground black pepper or more to taste
- 1 tsp ground cumin
Instructions
- Preheat your smoker to 250°F (120°C)
- Place tomatoes, onion, jalapeño, and garlic in grill basket. Place the basket on your smoker or grill grates. Close the door/lid and smoke until the tomatoes are soft and fork-tender, about 60 minutes.
- Transfer smoked veggies to a blender or food processor. Add lime juice, cilantro, and spices. Blend or pulse until the salsa reaches your desired consistency. Taste and adjust seasonings as necessary.
- Serve warm or after an hour in the refrigerator. If serving the following day, give it a good stir before serving to mix in all of those flavors.