Smoked Salsa Recipe
There’s something deeply satisfying about walking out to the grill with a basket of fresh tomatoes and peppers you picked yourself, flipping the lid and letting smoke curl into the air as the vegetables roast. This smoked salsa is exactly that moment—sweet garden tomatoes, vibrant peppers, a hit of garlic and lime, all infused with smoky flavor. Whether you’ve got a full‑on smoker or just your backyard grill, this recipe adapts and brings that authentic BBQ edge to your salsa game. The first time I made it, I grabbed two braize adjustable grill baskets, loaded them with veggies, and let the smoke work its magic. The result? A bold salsa that became the star of our taco night.
Why This Smoked Salsa Recipe?
- Because fresh tomatoes and peppers from the garden deserve a starring role—and roasting them in smoke elevates their flavor to something unforgettable.
- Ideal for backyard BBQ lovers who want more than store‑bought salsa: smoky, charred, full of texture and depth.
- Flexible: whether you have a smoker or just a grill, you can still pull off that flavor.
- Great for dipping, topping tacos, spreading on burgers, or just serving with chips and letting the salsa shine.
I always lean on two trusty braize adjustable grill baskets to wrangle all the veggies—one filled with halved tomatoes, the other with peppers, onions and tomatillos (if I’m using them). I pop them right onto the smoker or grill and close the lid, letting the equipment do the heavy lifting while I relax with a cold drink. Then I grab a blender, throw in the roasted veggies plus lime juice, garlic and cilantro, and in about a minute I’ve got rich, smoky salsa that out‑shines anything off the shelf.
Ingredients
- 8‑9 small or medium tomatoes, cut in half
- 1 large onion, cut into 6‑8 pieces
- 2 tomatillos, paper removed and rinsed (optional)
- 10‑12 peppers (jalapeño, Hungarian wax, banana—choose your heat level)
- 2 cloves garlic
- Small handful (about 2 Tbsp) cilantro
- ¼ cup lime juice (add more to taste if desired)
- 1 tsp salt (add more to taste)
- ¼ tsp black pepper
Instructions
- Place the halved tomatoes into one braize adjustable grill basket and secure with the lid. Place peppers, onions and tomatillos (if using) into the second basket.
- Preheat your smoker (or your grill acting as smoker) to about 275 °F. Place both baskets onto the smoker/grill and let the vegetables roast/smoke for 1½ to 2 hours. The peppers should appear slightly browned and a bit wrinkled when done.
- Remove the baskets and allow the vegetables to cool slightly.
- Transfer all roasted vegetables plus garlic, cilantro, lime juice, salt and black pepper into a blender. Blend until combined (about 45‑60 seconds).
- Taste and adjust: more lime juice for brightness, more salt/pepper for seasoning.
- Serve immediately with chips, tacos, grilled meats or let the flavors meld for a bit in the fridge.
Perfect Pairings
- Crisp tortilla chips or pita chips.
- Grilled fish or chicken topped with a spoonful of the salsa.
- Breakfast tacos or burritos needing a smoky kick.
- A chilled light beer or sparkling water with lime for refreshment.
Pro Grilling Tips
- Use the basket so small pieces don’t fall through the grates and you get even roasting.
- Maintain steady low‑smoke heat (~225‑275 °F) so veggies absorb flavor without burning.
- If you don’t have a smoker, you can still use your grill by adding wood chips in a smoke box or foil packet.
- Let the veggies cool slightly before blending — hot steam can thin your salsa too much.
Nutritional Highlights
- Plant‑rich: tomatoes, peppers, onions and cilantro provide vitamins A, C and antioxidants.
- Naturally gluten‑free.
- You control the salt and heat — good for customizable dietary needs.
- Shelf life in fridge: keep in airtight container up to ~5 days when refrigerated.
FAQs
Q: Can I make this without a smoker?
Yes. Use your grill, set up for indirect heat or add wood chips for smoke. Many grillers do this with excellent results.
Q: How spicy will it be?
That depends on the peppers you choose. Remove seeds/membrane for milder heat; keep them in or use hotter peppers (serrano, habanero) for a kicked‑up version.
Q: Can I make this ahead of time?
Absolutely. The flavors actually deepen as it rests in the fridge for a few hours or overnight.
Q: How should I store it?
Store the salsa in an airtight container in the refrigerator for up to ~5 days. Freezing is possible but texture may change.
Q: What type of wood is best for smoking veggies?
If you want a lighter smoke flavour, go with fruit woods like apple or cherry. Hickory or mesquite give stronger smoke but could overpower the delicate veggie flavors.
If you loved this smoked salsa recipe, I’d love to hear how you customized the heat or which herbs you added!
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Ready for your next cook‑out? Try pairing this salsa with grilled steak, burritos or even as a topping for grilled veggies.