If you love homemade salsa AND have a pellet grill, then you have to try my smoked salsa recipe. It's fresh, flavorful, and downright delicious. Plus, it's a great way to use up that surplus of tomatoes!
You might also like my salsa con queso and homemade canned salsa with fresh tomatoes.
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Easy Smoked Salsa
I love all kinds of salsa, whether it's fresh pico de gallo or spicy salsa. But I discovered that tossing fresh veggies on the smoker first will make regular salsa seem bland in comparison.
This smoky salsa is the perfect way to use fresh vegetables from your garden or 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!
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 or yellow if you like.
- Jalapeño peppers. Remove the seeds if you want it milder, or leave them in for extra heat.
- Fresh Garlic. 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
- Any smoker. I have made this recipe with my Traeger pellet grill as well as my Pit Boss pellet smoker.
- Mild wood pellets (apple, cherry, or pecan work great). Using mild wood helps keep the smoke flavor subtle. We want to enhance the veggies, not overpower them.
- Food processor or blender
- Grill basket or some 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 tray 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.
- 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
The great thing about this recipe is how easy it is to switch things up. Here are some ideas I've tried:
- Throw in a habanero if you want it really hot.
- Swap out some tomatoes for tomatillos for a tangier green salsa.
- Add some smoked corn for some sweetness.
- Try different herbs - a bit of oregano or basil are really yummy.
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 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.
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- Jeri
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 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.
- 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.
Recipe Notes:
- This recipe makes approximately 2 cups of salsa. The serving size is two tablespoons but may vary depending on use.
- 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.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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