If you love homemade salsa and you have a pellet grill, this Smoked Salsa Recipe is a must-try. Smoking the vegetables first adds flavor you just can't get from raw or roasted salsa, and once you try it, regular salsa will taste flat by comparison.
This recipe is one of my favorite ways to use up garden tomatoes or a big farmers' market haul. It's fresh, smoky, and easy to customize from mild to spicy. I make it constantly during grilling season, especially when the smoker is already fired up.
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Looking for more homemade salsa recipes? Check out my Salsa con Queso, Homemade Canned Salsa with Fresh Tomatoes, and Peach Pico de Gallo next!
Recipe at a Glance
- Smoker Temp: 225°F
- Cook Time: 90 minutes
- Wood: Apple, cherry, or pecan
- Heat Level: Mild-medium (easy to adjust)
- Texture: Chunky or smooth
- Best Use: Chips, tacos, eggs, grilled meats
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Easy Smoked Salsa
I love all kinds of salsa, whether it's fresh Pico de Gallo or spicy salsa. But once I started smoking the vegetables first, I realized how much flavor we were missing. The smoke softens the sharp edges of the onion and garlic, sweetens the peppers, and gives the tomatoes a richer flavor.
This smoky salsa is the perfect way to use fresh vegetables from your garden or the farmer's market. It is delicious with tortilla chips, tacos, or a topping on grilled chicken or fish. Plus, you can make it as mild or as spicy as you like! Use it in Tex-Mex Breakfast Crepes or on a Street Tacos Charcuterie Board.
This salsa is thicker than store-bought, making it perfect for scooping, spooning, and cooking without watering down dishes.
Ingredients You'll Need
- Tomatoes. I usually use Roma, but any kind will work. See the Tips Section below for suggestions on the best tomatoes for salsa.
- Bell Pepper. Adds a nice crunch and sweetness to the salsa.
- Red Onion. You can also use white onion or yellow if you like.
- Jalapeño peppers. Remove the seeds if you want it milder, or leave them in for extra heat.
- Fresh Garlic Cloves. Don't be shy with the garlic! The smoking mellows it out.
- Cilantro. If you're not a fan of cilantro, use parsley instead.
- Lime juice. Fresh is best, but bottled will work too.
- White Vinegar. This adds a bit of tang and helps preserve the salsa.
- Sugar. This balances out the acidity. You can omit it if you like.
- Sea Salt. Add more if you like after tasting.
- Ground Cumin. A little goes a long way!
Equipment Needed
- I've tested this recipe on both my Traeger pellet grill and Pit Boss pellet smoker, and the results are consistent as long as you stick with mild wood.
- Mild wood pellets (apple, cherry, or pecan work great). Using mild wood keeps the smoke flavor subtle. We want to enhance the veggies, not overpower them.
- Food processor or blender
- Grill basket, wire rack, or aluminum foil
How to Make Homemade Smoked Salsa
- Preheat your smoker to 225°F. If you're using an electric smoker, soak your wood chips for 30 minutes first.
- While the smoker's heating up, prep your veggies. Cut the tomatoes in half (or quarters if they're big), core and halve the bell peppers, rough chop the onion, and halve the jalapeños. I usually remove the seeds from the jalapeños, but leave them in if you like it spicy!
- Once everything's cut up, put all the veggies in a lightly oiled grill basket or wire rack if you have one. If not, put them on the grill grates or make a little foil packet.
- Close the lid and smoke vegetables for about 90 minutes until the outside edges start to turn brown and look a little crispy.
- Remove the smoked veggies from the smoker and place them in a food processor or blender. Add the cilantro, lime juice, vinegar, sugar, salt, and cumin.
- Pulse until it looks like salsa and reaches your desired consistency. I like mine a little chunky, but if you like it smoother, go ahead and blend it more. Do it in batches if needed.
- Taste it and see if it needs anything. More salt? A squeeze of more lime? Adjust it until it's just right.
- Pour it into a bowl and serve it while it's still warm, or chill in the refrigerator.
How to Serve Smoked Salsa
You can serve this salsa chilled or at room temperature. Here are a few serving suggestions:
- Perfect for using as a dip for tortilla chips.
- Spoon it over eggs, tacos, or burritos.
- Use it as a topping for grilled fish or chicken.
- Use it in any recipe instead of regular salsa (yummy in my smoked queso).
Variations
Here are a few easy ways to customize this smoked salsa, depending on what you're serving it with:
| Style | Key Addition | Best For... |
| Verde (Green) | Swap Romas for 1 lb of husked Tomatillos | Enchiladas, Pork Carnitas, or White Chicken Chili. |
| Tropical Heat | Add 1 cup of Smoked Pineapple or mango after blending. | Topping grilled fish (Pellet Grill Smoked Salmon), shrimp tacos, or coconut rice. |
| Spicier | Add 1 Habanero (seeded) to the grill basket. | Those who want a serious kick that lingers. |
| Garden Sweet | Add 1 small Traeger Smoked Corn on the Cob (shaved). | A thick, chunky dip that eats like a side dish. |
Storing Your Salsa
If you somehow manage not to eat it all in one sitting, here's how to store it:
- It'll last in the fridge for about a week in an airtight container.
- You can freeze it in a Ziploc bag or a glass jar for up to 2 months. Thaw in the refrigerator before using.
- I don't recommend canning it for shelf-stable salsa, as it won't be acidic enough.
Recipe Tips and Tricks
- The best tomatoes to use are less watery, like Roma tomatoes or San Marzano tomatoes.
- Don't over-smoke the vegetables. You want a subtle, smoky flavor that isn't overpowering. FYI, I used hickory pellets the first time I made this recipe, and the flavor was WAY too strong.
- Adjust the heat level by adding more or fewer jalapeños or keeping or removing the seeds.
- For a smoother salsa, blend longer. For a chunkier version, pulse just a few times.
Frequently Asked Questions (FAQs)
Yes, you can grill the vegetables instead or roast them in the oven for a similar effect.
You can make the salsa as thick or thin as you want; the choice is up to you.
Smoked salsa will last up to 7 days in the refrigerator in an airtight container. I prefer to keep mine in a mason jar.
More Easy Salsa Recipes
If you love bold, fresh salsa flavors, try these reader favorites next:
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Printable Recipe
Smoked Salsa Recipe
Ingredients
- 1 pound ripe tomatoes (cut in half or wedges)
- 1 large bell pepper (cored and halved)
- ½ medium red onion (quartered)
- 2 medium jalapeno peppers (cored and halved, remove seeds for less heat)
- 6 cloves garlic cloves (peeled)
- ¼ cup fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon white vinegar
- 2 teaspoon sugar
- 1 teaspoon sea salt
- ⅛ teaspoon ground cumin
Instructions
- Preheat your smoker to 225°F. If using an electric smoker, soak wood chips in water for 30 minutes first. For pellet smokers, load with mild wood pellets like apple or cherry.
- While the smoker heats, prepare the vegetables. Wash all produce thoroughly. Cut tomatoes in half (quarter if large), core and halve bell peppers, peel, and roughly chop onion, and halve jalapeños lengthwise. For milder salsa, remove jalapeño seeds and membranes.
- Arrange prepared vegetables in a single layer in a lightly oiled grill basket or directly on the grill grates. If using foil, create a packet with small holes for smoke to penetrate. Don't stack them - this helps the vegetables smoke evenly instead of steam.
- Place vegetables in the preheated smoker. Close the lid and smoke for 90 minutes, or until the vegetables are soft and their edges begin to brown and crisp slightly. Check occasionally, rotating the grill basket or foil packet if needed for even cooking.
- Using tongs, remove the smoked vegetables from the smoker. Let cool for 5-10 minutes or until safe to handle.
- Transfer smoked vegetables to a food processor or blender. Add fresh cilantro, lime juice, vinegar, sugar, salt, and cumin. Pulse the mixture 8-10 times for chunky salsa, or blend for 30-60 seconds for a smoother consistency. Stop and scrape down the sides of the processor if needed.
- Taste the salsa and add more salt, lime juice, or sugar if needed. Pour the finished salsa into a serving bowl. Serve immediately while still warm, or cover and refrigerate until chilled. Store any leftovers in an airtight container in the refrigerator for 5-7 days.
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Notes
- For a milder smoke flavor, use fruit woods like apple or cherry - hickory is too strong.
- Adjust the heat by including the seeds and membranes of the jalapeños.
- This salsa tastes even better after the flavors have had time to meld. Consider making it a day in advance.
- This recipe makes approximately 2 cups of salsa. The serving size is two tablespoons, but may vary depending on use.
- This salsa is thicker than store-bought, making it perfect for tacos, grilled meats, and queso without watering them down.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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