Save The Recipe
Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes
Smoked Salsa
This smoked salsa is bold, smoky, and fresh. Fire-roasted tomatoes, onions, garlic, and jalapeno blended with lime and cilantro for the ultimate dip or taco topping.
Servings 4 people
Calories 38kcal
Cost $3.20
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
Here are simple storage and make-ahead tips.
Refrigerate: Store salsa in a sealed jar in the fridge for up to 5 days.
Freeze: Place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir before serving.
Make ahead: This salsa tastes even better after 24 hours. I highly recommend making it the day before.
Nutrition
Serving: 0.33cup | Calories: 38kcal | Carbohydrates: 8g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 9mg | Potassium: 362mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1206IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 0.5mg