Smoked Salsa (In 3 Simple Steps)

Sharing is caring!

Homemade salsa is a delicious accompaniment to any meal

The zing from fresh limes compliments the slow-smoked veg.

 Elevating a classic salsa recipe.

I add it on anything and know you will too!

The Scrumptious Salsa

Tomato salsa originates back to South American Incas but now is enjoyed globally.

Usually, this is served as an appetizer with corn chips but can be enjoyed with anything.

Fresh salsa is served cold but hot salsa never did anything wrong except burn a few tongues.

Fresh ingredients are a must for a delicious salsa with a bit of spice for you chili lovers.

Oh, and it’s also very healthy for anyone on a restrictive diet!

Why Is Smoking Our Prefered Method of Cooking?

What are the benefits of using smoking as a cooking method?

• It adds a depth of smoky flavor and undertones from nutty to even meaty 

• Creates an entirely new product that complements other food and flavors.

• Be a way of cooking or preserving vegetables that might have a short shelf life.

What You Need For Smoked Salsa

• 6 fresh tomatoes 

• 1 jalapeño pepper

• 3 garlic cloves

• 1 large green bell pepper

• 1 large red or yellow onion

• A handful of chopped fresh cilantro

• Lime juice

• 1 tsp cider vinegar 

• 1 tsp cumin powder

• 1 tsp cayenne pepper

• 2 tsp extra virgin olive oil

• Kosher salt to taste

• Black pepper to taste

Equipment

• Pellet smoker

• Food processor

• Hickory wood chunks or chips

• Heavy-duty aluminum foil

• Medium bowl

• Aluminum or oven tray

• Sharp knife 

At What Temperature Should I Smoke the Vegetables?

So what temp are we smoking the veg?

The temperature to set your pellet smoker is low so we can break down the sugars, starch, and fiber.

It also incorporates the desired smoky flavor.

Use your favorite flavor of the strong wood.

I have chosen hickory wood chunks today but some great old-fashioned oak wood will work tool. 

We will be utilizing indirect cooking.

Smoke at around 225°F for the desired result.

Do You Wash & Peel the Vegetables Before Smoking?

Yes.

I recommend always giving your vegetables a quick wash with cool water.

You should then peel and remove the skins.

If you want a chunkier salsa you can of course leave the skin while also not blending it for a longer time.

Tip: Blanch the tomatoes and green bell peppers in boiling water to remove the skin with ease. 

Do You Smoke the Vegetables at the Same Time?

Do we put our vegetables on at the same time?

Yes, throw them all on the grill grates together like a happy family.

How Long Do the Vegetables Take to Smoke?

It will take 3-4 hours to smoke garlic.

If you are on very low then there is no stopping you from going for as long as 4-6 hours to infuse the smoke flavor. 

When Do I Know the Vegetables Are Done?

How do I know they are ready?

Referred to as “BBQ gold” the smoked garlic and onion should be a bronze or gold color.

The tomatoes, bell peppers, and jalapeño should be a deeper but the same color.

The textures should be very soft with an intense roasted smell.

Tip: The bell peppers will take the longest. Give them a pinch and if they disintegrate then you are ready. 

How Do I Store the Salsa When It Is Finished?

To store the garlic allow it to come to room temperature and add it to an airtight container.

Put the salsa into refrigeration until you are ready to use it.

How Long Does My Vegetable Smoked Salsa Last?

How long can I expect the smoked salsa to last?

The acid and smoking act as a preservative but the fresher the better. 

Use within 1 month.

Smoked Vegetable Salsa

Inspire you to give this recipe a crack.

Always be creative and add or adjust the spices and ingredients of your choice.

Blend for longer to get a thinner salsa and you can always use a charcoal grill if you do not have a pellet smoker.

Step 1: Washing & Cutting the Vegetables (10 Minutes)

– Wash your tomatoes, garlic, onion, jalapeño, and bell peppers.

– Quarter and remove the insides of the peppers, cut the onions, peel the garlic, and half the tomatoes.

Step 2: Smoking the Vegetables (60-90 Minutes)

– Load the wood pellets, prime, set the smoker to 225°F, and wait until up to temp. 

– Place the vegetables into the smoker in the oven-proof tray and smoke for 60-90 minutes. 

Step 3: Blending to Finish the Salsa (2 Minutes)

– Place the veggies, olive oil, cilantro, apple cider vinegar, and cumin into a blender and pulse to combine.

– Mix into your medium bowl to eat fresh or transfer to an airtight container.

Use This Smoked Salsa With

Smoked Chicken Legs

Smoked Brisket

Smoked Pork Belly

Carne Asada

Smoked Picanha

Smoke On!

Charlie

Hungry For More?