This smoked salsa is bursting with bold, smoky flavor that takes chips and tacos to the next level. Fresh, vibrant, and unlike anything you’ve ever tasted!
Table of Contents
Traeger Smoked Salsa for Tacos and More!
There is something magical about a salsa that has been kissed by smoke. Instead of the usual raw or oven-roasted approach, this version lets your smoker do the heavy lifting. The result is a salsa that’s smoky, bold, and full of layers. It has the brightness of lime, the freshness of cilantro, and just enough heat from jalapeno to keep things interesting.
This salsa is perfect for backyard gatherings or taco nights, and it tastes even better the next day once the flavors have time to mingle.
Ingredients and Estimated Cost
Per Serving Cost: $0.80
Recipe Cost: $3.20
Below is a description of the simple ingredients you need for this recipe, as well as a few substitution recommendations.
- 8 Roma tomatoes – The base of the salsa. Roma tomatoes are my favorite for this salsa, but you can use any other tomato variety.
- 1 medium red onion – Adds a sweet flavor to the recipe. You can use a white or yellow onion, but it will have a milder taste.
- 1 Jalapeno pepper – Brings some heat to the salsa. Use a poblano pepper for a milder taste.
- 3 cloves of garlic – ½ teaspoon of garlic powder will work instead of fresh in a pinch.
- ½ cup fresh cilantro – Adds a fresh and bright flavor to the salsa.
- Juice and zest of 1 lime – Gives a tangy flavor that balances the smoky flavor.
- Fine Sea Salt to taste – Enhances the overall flavor of the salsa.
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Smoke Salsa
Smoke the tomatoes, onion, jalapeno, and garlic until tender, then blend them with cilantro, lime, and salt. Chill for a day if you can resist, and enjoy with chips or over tacos.
Let me show you how.
- Preheat your smoker to 225°F. Place the tomatoes, onion, jalapeno, and garlic in a disposable aluminum pan. Toss with a pinch of salt.
- Set the pan in the smoker.
- Smoke for 90 minutes, stirring once or twice as the veggies roast.
- Remove from the smoker and let cool slightly.
- Transfer the smoked vegetables to a food processor. Add cilantro, lime juice, and zest.
- Pulse until the salsa reaches your desired texture, from chunky to smooth. Taste and adjust salt as needed. Serve immediately or store in a jar and refrigerate for 24 hours to let the flavors deepen.
Top Recipe Tips
- Use a disposable aluminum pan for easy cleanup and even smoke exposure.
- Adjust the smoke level by using wood pellets. Mesquite gives a bold kick, while a signature blend offers balanced flavor.
- For chunky salsa, pulse the mixture gently. For smoother salsa, blend longer.
This salsa shines with tortilla chips, but it also makes tacos, grilled chicken, and scrambled eggs unforgettable. Try spooning it over grilled corn for a smoky twist.
I would love to hear how your smoked salsa turns out. Did you keep the jalapeno seeds for extra heat, or go mild and smoky? Share your creations in the comments or save this recipe for your next cookout!
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Smoked Salsa
Equipment
- Measuring cups
- Smoker grill
- Disposable aluminum pan
- food processor
Ingredients
- 8 Roma tomatoes
- 1 medium red onion quartered
- 1 Jalapeno pepper halved
- 3 cloves of garlic
- ½ cup fresh cilantro
- Juice and zest of 1 lime
- Fine Sea Salt to taste
Instructions
- Preheat your smoker to 225°F.
- Add your tomatoes, onion, jalapeno pepper, and garlic to a disposable aluminum pan. Toss together 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 until reduced to the desired consistency. Taste and add additional salt to taste.
- Serve fresh, or better yet, transfer to a sealable jar and chill for 24 hours to allow the flavors to combine.
Notes
Nutrition
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Smoked Salsa Recipe FAQs
It’s a mild-tasting salsa with one jalapeno. If you want to intensify the heat, leave the seeds and membranes in the jalapeno. Alternatively, remove all of the seeds for a less mild-tasting salsa.
Just about anything. Think tortilla chips, tacos, burritos, eggs, or even as a topping for baked potatoes.
What kind of wood is best for smoking the salsa vegetables?
Yes, if you don’t have a smoker, roast the tomatoes, onion, jalapeno, and garlic in the oven at 400°F until softened and lightly charred (about 25–30 minutes). You won’t get the same deep smoky flavor, but the salsa will still be delicious.
Mesquite gives a strong, bold smoke, while a signature or competition blend adds balanced flavor. If you want a lighter touch, fruit woods like apple or cherry are excellent too.
Fresh tomatoes work best for smoking, but in a pinch, you can use canned whole tomatoes. Drain them well before smoking.
Tomatoes release liquid as they smoke. To reduce excess water, let the vegetables rest in a colander after smoking, or simmer the blended salsa on the stove for a few minutes to thicken.
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