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White bowl of Smoked Salsa with Tortilla Chips.

Smoked Salsa

Smoked salsa takes all your favorite salsa ingredients (fresh tomatoes, jalapeños, onion and garlic) and kicks them up a notch by infusing them with smoke. Adding the subtle touch of smoke creates another level of flavor.
5 from 4 votes
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Condiments
Cuisine: Mexican
Keyword: Cinco De Mayo Recipes, Jalapeno Recipes, Salsa Recipes, Smoked Vegetables, Tomatoes
Servings: 6 servings
Calories: 24kcal
Author: Darcey Olson
Cost: $3.00


  • 1 Lb Roma Tomatoes, Cut In Half
  • ¼ cup Red Onion, Cut Into Wedges (Core Attached)
  • 1 Jalapeno, Cut In Half
  • 4 cloves Garlic, Peeled
  • 1 cup Cilantro, Stemmed
  • 1 Lime, Juiced
  • Salt, To Taste


  • Pre-heat the smoker to 225 degrees F and add your wood of choice.
  • Please the tomatoes, onion, jalapeno and garlic cloves directly on the grill grates (or a grill basket) and close the lid. Smoke for 60 minutes, flipping halfway through.
  • Remove the vegetables from the grill and let cool. Add cooled vegetables to a blender or food processor along with the lime juice, cilantro and salt. Pulse until the smoked salsa reaches your desired consistency.
  • Taste and add extra salt or lime juice, as desired.


Note 1 - If you like thick salsa, use the pulse button on the food processor until your desired thicker consistency is reached.
Note 2 - For a thinner salsa, run the food processor for about 10-15 seconds to thin out.
Note 3 - For a lighter smoke flavor, only smoke the tomatoes. You'll add the other ingredients directly to the blender instead.
Note 4 - Salsa stored in an airtight container in the refrigerator will last between 5-7 days.


Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 841IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg
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