Smoked Salsa Recipe

Introduction

Smoked salsa brings a deliciously rich and smoky flavor to the classic fresh salsa. Perfect for parties or a flavorful snack, this recipe transforms simple vegetables into a vibrant, smoky dip that pairs wonderfully with chips or grilled dishes.

Ingredients

• 6 Roma tomatoes
• 1 red onion
• 2 jalapenos
• 5 cloves garlic
• 1 bell pepper
• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Salt, to taste

Instructions

1. Step 1: Start your smoker and preheat it to 225°F (107°C).
2. Step 2: Prepare the vegetables by quartering the Roma tomatoes, jalapenos, and bell pepper. Peel the garlic cloves and cut the red onion into 8 wedges.
3. Step 3: Place all the prepared vegetables on the grill grate and smoke at 225°F for 90 to 120 minutes, until the vegetables are softened and infused with smoky flavor.
4. Step 4: Remove the vegetables from the smoker. Chop them to your desired consistency by hand, or use a food processor or blender. Be sure to reserve any juices released during chopping to add back to the salsa for extra flavor.
5. Step 5: Stir in the olive oil, apple cider vinegar, and salt to taste. Mix well to combine all the flavors.
6. Step 6: Transfer the salsa to the refrigerator and chill before serving. This allows the flavors to meld.

Tips & Variations

• Adjust the number of jalapenos to control the heat level or remove the seeds for milder salsa.
• Try adding fresh cilantro or lime juice for a brighter flavor twist.
• If you don’t have a smoker, you can use a grill box with wood chips to mimic the smoke effect.

Storage

Store smoked salsa in an airtight container in the refrigerator for up to 3 days. Reheat gently if preferred, or enjoy cold as a refreshing dip alongside your favorite dishes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salsa spicier?

Yes, you can increase the number of jalapenos or leave in the seeds to add extra heat. Alternatively, add a pinch of cayenne pepper to spice things up.

What if I don’t have a smoker?

You can use a charcoal or gas grill with a smoker box or foil packet filled with soaked wood chips placed over the heat. This will infuse a smoky flavor similar to a dedicated smoker.

Smoked Salsa Recipe

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★★★★★

4.6 from 56 reviews

• Author: Lila
• Total Time: 2 hours 5 minutes
• Yield: 10 servings 1x

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Description

This smoked salsa brings a deep, smoky flavor to classic salsa ingredients by slow-smoking fresh vegetables over low heat. Made with Roma tomatoes, jalapenos, bell pepper, red onion, and garlic, then blended with olive oil and apple cider vinegar, it offers a rich, complex taste perfect for dipping or topping your favorite dishes.

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Ingredients

Scale 1x2x3x

Vegetables

• 6 Roma tomatoes, quartered
• 1 red onion, cut into 8 wedges
• 2 jalapenos, quartered
• 1 bell pepper, quartered
• 5 cloves garlic, peeled

Other Ingredients

• 1 tablespoon olive oil
• 1 teaspoon apple cider vinegar
• Salt, to taste

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Instructions

1. Preheat smoker. Start your smoker and set it to preheat at 225°F (107°C) to prepare for slow smoking the vegetables.
2. Prepare vegetables. Quarter the Roma tomatoes, jalapenos, and bell pepper. Peel the garlic cloves and cut the red onion into 8 wedges.
3. Smoke vegetables. Arrange all the prepared vegetables on the smoker grill and smoke them at 225°F for 90 to 120 minutes, until the vegetables are softened and infused with smoky flavor.
4. Process vegetables. Remove the vegetables from the smoker. Chop them to desired consistency by hand or pulse in a food processor or blender. Reserve any juices released during chopping to add back into the salsa for extra flavor.
5. Add seasoning. Stir in 1 tablespoon of olive oil and 1 teaspoon of apple cider vinegar. Season with salt to taste, mixing thoroughly to combine all flavors.
6. Chill salsa. Place the salsa in the refrigerator to cool before serving, allowing flavors to meld and the salsa to thicken slightly.
7. Store. Keep the salsa refrigerated and consume within 3 days for best freshness and flavor.

Notes

• Adjust the number of jalapenos based on desired heat level.
• Smoking time can vary depending on smoker and vegetable size; check for softness to ensure proper cooking.
• Use a blender for smoother salsa or chop by hand for chunkier texture.
• Salsa can also be used as a condiment on tacos, grilled meats, or as a dip with chips.
• Store in an airtight container in the fridge to maintain freshness.

• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Category: Condiment
• Method: Smoking
• Cuisine: Mexican

Keywords: smoked salsa, salsa recipe, smoked vegetables, smoky salsa, Mexican salsa, grilled salsa, homemade salsa