Get ready for a tasty side dish in the pellet grill with this easy Smoked Salsa!
Do you have any Roma Tomatoes left over from your summer garden to use up? If so, a football game and this Smoked Salsa are the perfect matches!
If you enjoyed this Smoked Queso, then this is a great addition to your menu with Smoked Salsa.
What pellets should you use for Smoked Salsa?
This works well with signature blend or mesquite. We prefer the blend for most of our pellet grill recipes as it gives a great flavor to just about anything.
Tips for Making Smoked Salsa:
This needs to be made in an aluminum pan or a cast iron dish that can go right on the smoker. The first step is to smoke the vegetables whole and then they will be processed and finely chopped to make the salsa.
The pellet grill or smoker will need to be warmed up at 225*F, then the smoking time will be about 90 minutes.
I would also allow additional time possibly about 24 hours to chill the salsa in the fridge, so it’s best to make this in advance and then store it in a jar to serve later.
How long does Smoked Salsa last?
We usually only keep homemade salsa in the fridge for about a week. It needs to be in a sealed container such as a mason jar with a lid.
What tomatoes should you use for Smoked Salsa?
In general, you can use any type of tomatoes for salsa; however, Roma Tomatoes are our go-to for salsa recipes.
They are not very seedy, plus they have a great flavor too. These are known as paste tomatoes and paste tomatoes are the best for salsa.
This recipe is going to give the salsa a great, smoky flavor perfect paired with fresh tortilla chips.
This is a great recipe to add to your Pellet Grill Recipes.
- 6 Medium Roma Tomatoes
- 1 Medium Red Onion, Quartered
- 1 Jalapeno Pepper, Halved
- 3 Cloves Garlic
- 1/2 Cup Fresh Cilantro
- 1 Lime (Juiced & Zest)
- Fine Sea Salt to Taste
- Preheat the smoker or pellet grill to 225*F.
- Add your tomatoes, onion, jalapeno pepper, and garlic to a disposable aluminum pan.
- Place the pan into the preheated smoker and smoke for 90 minutes. Toss a couple of times during smoking.
- Remove from smoker and allow to cool.
- Use a food processor. Add the smoked vegetables and the remaining ingredients, cilantro, lime juice, and zest into the food processor.
- Pulse until reduced to desired consistency.
- Taste and add additional salt to your liking.
- Serve fresh or better yet transfer to a sealable jar and chill for 24 hours before serving.
did you make this recipe?
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