Break out the chips for this incredible smoked salsa! The recipe couldn’t be easier, the hands-on time minimal, and the fresh smoked tomato salsa out of this world!

As a kid, I remember dipping my chip in the Salsa to get the flavoured juice on my chip, but no chunks allowed. As a kid, I was so misguided; thinking naps suck, adulthood is magic, and salsa juice good; salsa chunks bad.

I’m now reformed. Naps rule. Adulthood is what it is. The salsa juice is good, but the chunks are better.

This Smoked Salsa is the best.

This recipe is dedicated to growing wiser.

Tips + tricks

No. 1 –> Cut the veggies in wedges rather than throwing them on the grill whole. This will allow better smoke penetration.

No. 2 –> Use this recipe as a guide, not a gospel. Don’t like red onions? Sub them for yellow. Love cilantro? Add some. The best thing about cooking is that you can make it your own quite easily!

No. 3 –> I’m a chopper, I like to chop my salsa so it’s nice and chunky. If you’re not a chopper, throw all your veg into the blender or food processor and pulse a couple of times till you get the consistency you like!

No. 4 –> I keep the roots on my onions. This helps keep the onion together while it’s on the smoker. Otherwise, the onion layers get all loosey goosey and no one wants loosey goosey onions. Once they are done smoking, just chop the root end off, and Bob’s your uncle.

Ingredients

This awesome Smoked salsa only requires a handful of ingreidents, and if cook anything like me (which, obv, you’re here and have great taste!) you’ll probably have them all on hand!

• roma tomatoes
• red onion
• jalapeno
• garlic
• bell pepper
• lime juice
• olive oil
• vinegar

How to make

1. Fire up your smoker according to manufacturer’s directions, and set the temperature to 225f.
2. While the grill is warming up, quarter all the tomatoes, jalapenos, and bell pepper. Peel the garlic, and cut the onion into 8 wedges. Note: I like my salsa to have a little bit of heat behind it, so I deseed ONE jalapeno and leave the seeds in the other. This is a personal preference thing, follow your tastebuds.
3. Place all the veg on the grill, give it a little wiggle room so the smoke can really wrap around it. If you’re concerned the garlic or jalapenos may fall through, place them on a wire cooling rack inside the smoker!
4. Smoke the whole works at 225F for 90-120 minutes, until the veggies soften up and take on a little bit of a smoked colour. I prefer 90 minutes, but Kevy prefers 120.
5. Remove the veggies from the smoker and allow to cool until they are easily handled. Gently rub the tomato skins and they will come right off. Chop off the root end of the onion to release the layers.
6. Chop as coarse or as fine as you like, or use your food processor or blender to do the dirty work for you – just be careful, they can easily be over-processed. Reserve any juices lost during chopping and add them back to the salsa.
7. Add the olive oil, vinegar, and salt the salsa to taste.
8. Eat it right away, or keep it in the fridge for up to 3 days. After an overnight rest, the flavours meld and it gets even better!

Recommended Tools

I cannot say enough good things about my Traeger Timberline 1300. In fact, we love it so much, we coughed up to buy a second smoker to keep at the lake, so we can enjoy smoked goodness ALL summer long!

Or you can grab the big daddy Timberline 1300 like we’ve got at home at HOME DEPOT or WILLIAMS SONOMA!

Other smoker recipes you may enjoy!

• Smoked Chex Mix
• Smoked Cake
• Smoked Cheez Its

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