Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This salsa is so easy to throw together on days when you already have the smoker going. Tweak it to your preferred heat level by leaving some or all of the jalapeno seeds in for a spicier salsa! The longer you let the salsa sit, the better it becomes. I like to use hickory wood, but fruit woods also work great.

Recipe Summary test

prep:
15 mins
cook:
1 hr 30 mins
total:
1 hr 45 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the smoker to 225 degrees F (110 degrees C). Add wood chips according to manufacturer's directions.

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  • Place tomatoes, onion, jalapeno pepper, and garlic inside a disposable foil pan and place on the smoker rack. Smoke vegetables for 90 minutes.

  • Transfer vegetables into the bowl of a food processor or blender. Add cilantro, lime juice, and salt. Pulse several times until vegetables are finely chopped; do not over-process. Serve at room temperature or refrigerate to let flavors meld.

Nutrition Facts

8 calories; protein 0.3g; carbohydrates 1.9g; fat 0.1g; sodium 11.4mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/18/2020
Excellent! I tried another smoked salsa recipe a year or so ago and not only was it bell pepper forward, the smoke level was overwhelming. This is simple to throw together, the ingredients are spot on, and the smoke level is perfect as written. I will make a batch of this every time we fire up the smoker which is quite often. Thanks for sharing! Read More
(1)