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.

Joel

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Recipe Summary

prep:
25 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 55 mins
Servings:
8
Yield:
3 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.

  • 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

66 calories; protein 1.7g; carbohydrates 10.4g; fat 2.9g; sodium 36.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/23/2019
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. Read More
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