Smoked Salsa
Homemade Smoked Salsa made on your pellet grill. Tons of flavor from tomatoes, onions, jalapeno and seasoning with the perfect amount of smoky flavor.
Servings: 4
Calories: 60kcal
Ingredients
- 6 - 8 Roma tomatoes
- 1 medium red onion quartered
- 1 Jalapeno pepper halved
- 3 cloves garlic
- ½ cup fresh cilantro
- 1 lime Juiced and zested
- 1 teaspoon salt
Instructions
- Preheat pellet grill to 225 degrees Fahrenheit.
- Add your tomatoes, onion, jalapeno pepper, and garlic to a disposable aluminum pan. Toss together and salt.
- Place the pan into the preheated smoker and smoke for 90 minutes. Tossing a couple of times during smoking.
- Remove from the smoker and allow to cool.
- Add the cooked vegetables to a food processor. Add the remaining ingredients (cilantro, lime juice, and zest).
- Pulse in blender until reduced to desired consistency. Taste and add additional salt to taste.
- Serve fresh or transfer to a resealable jar and chill for 24 hours to allow the flavors to combine.
Notes
Store your salsa in an airtight container or jar in the refrigerator for about a week. Pro-tip, your salsa will actually taste extra good if you leave it in the fridge for 24 hours and allow the flavors to combine well!
Nope! We prefer roma tomatoes in this smoked salsa recipe, but you could use beefsteak tomatoes or any others you prefer. Roma tomatoes aren’t as watery as a tomato like a beefsteak so your salsa might have a bit more juice, that’s all.
If you end up with really runny salsa, that means you probably blended it too long in the food processor. When you process the ingredients, use the pulse button so that you can stop it when it is the right consistency.
Nutrition
Calories: 60kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 595mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1989IU | Vitamin C: 42mg | Calcium: 40mg | Iron: 1mg