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.
Servings: 6 servings
- 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