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Smoky Pico de Gallo

Rated as 4 out of 5 Stars

"This is not a super-quick recipe - this is a 'slow down and enjoy making a great, smoky salsa your family and friends will love' recipe. But the pico de gallo is very easy to make. I used a food smoker to get the smoke flavoring."
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1 h 55 m servings 66
Original recipe yields 8 servings (3 cups)


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  1. Preheat a smoker grill for 200 degrees F (95 degrees C). Add water to the bowl and wood chips to the side tray according to manufacturer's directions.
  2. Place onion, jalapeno peppers, habanero peppers, and garlic in an aluminum roasting pan small enough to fit into your smoker. Drizzle with olive oil, stirring to completely cover.
  3. Place the roasting pan into the preheated smoker. Smoke, using 1 to 2 pans of wood chips, until vegetables are tender but not dried out, about 1 to 2 hours.
  4. Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.
  5. Add smoked vegetables to the tomato mixture, stir to combine, and return to refrigerator to marinate for at least 30 minutes.


  • Cook's Notes:
  • I smoke 4 recipes worth of ingredients at a time, but smoke them individually to keep the ratios equal.
  • If you don't have an aluminum pan, you can make a pan with aluminum foil, folded several times for durability.

Nutrition Facts

Per Serving: 66 calories; 2.9 10.4 1.7 0 37 Full nutrition

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Good as is, but I recommend using grape seed oil instead of olive oil, one and a half habaneros, and make sure to keep the seeds in on the peppers.