Description
This smoked salsa recipe features bold and smoky flavors from fire-roasted tomatoes, onions, garlic, and jalapeno, perfectly balanced with fresh lime juice, zest, and cilantro. Ideal as a dip or taco topping, this recipe utilizes a smoker to infuse deep smoky tones, making it a standout Mexican-inspired appetizer.
Ingredients
Vegetables and Herbs
- 8 Roma tomatoes
- 1 medium red onion, quartered
- 1 jalapeno pepper, halved
- 3 cloves of garlic
- ½ cup fresh cilantro
Seasonings
- Juice and zest of 1 lime
- Fine sea salt, to taste
Instructions
- Preheat the smoker: Set your smoker to 225°F and allow it to reach the desired temperature for even and consistent smoking.
- Prepare the vegetables: Place the Roma tomatoes, quartered red onion, halved jalapeno, and garlic cloves into a disposable aluminum pan. Toss them lightly with fine sea salt to season.
- Smoke the vegetables: Place the pan into the preheated smoker and smoke for 90 minutes. Make sure to toss the vegetables a couple of times during the smoking process to ensure even cooking and flavor absorption.
- Cool the smoked vegetables: Remove the pan from the smoker and allow the smoked vegetables to cool completely, which helps to preserve the smoky flavors while making it easier to handle for blending.
- Blend the salsa: Transfer the cooled smoked vegetables to a food processor. Add the fresh cilantro, lime juice, and lime zest. Pulse the mixture until it reaches your desired salsa consistency. Taste and adjust with additional sea salt as needed.
- Chill and serve: Serve the salsa fresh if preferred, or for enhanced flavor, transfer to a sealable jar and refrigerate for 24 hours to let the flavors meld beautifully before serving.
Notes
- Use a disposable aluminum pan for easy cleanup after smoking.
- Toss the vegetables occasionally while smoking to prevent uneven cooking.
- Chilling the salsa for 24 hours intensifies and harmonizes the smoky flavors.
- Adjust jalapeno quantity according to your heat preference.
- This salsa can be stored refrigerated for up to 5 days in an airtight container.
