Smoked salsa is an elevated version of your favorite condiment. You get that spicy tomato flavor with garlic, fresh cilantro, and bursts of lime-fueled acidity, but everything has a lot more depth. Just prep, smoke, and blend. You’ll have a delicious salsa to enjoy with chips, tacos, or whatever else you like before you know it.
Servings 8
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Equipment
Z Grills 1000D3E Wood Pellet Grill
Z Grills Hickory Wood Pellets
Large Bowl
Wire Baking Rack
Tongs
Blender
Ingredients
1 pound steak tomatoes
½ red onion
1 jalapeno
5 garlic cloves, peeled
2 tablespoons vegetable oil
½teaspoon chili powder
Zest of 1 lime
Juice of 2 limes
1teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon dried oregano
½ cup chopped fresh cilantro
Instructions
Stem the tomatoes and quarter them.
Peel the papery skin off the onion and cut it in half, so you have two wedges.
Remove the stem from the jalapeno and cut it in half. For less heat, remove the seeds and ribs. For more heat, leave them intact.
Transfer the tomatoes, onion, jalapeno, and garlic to a large bowl. Drizzle with oil and sprinkle with chili powder; toss to coat.
Preheat your Z-Grills (preferably with branded hickory wood pellets) or other wood pellet grill to 250 degrees Fahrenheit.
Transfer the tomatoes, onion, jalapeno, and garlic to a wire rack and transfer it to the grill.
Close the lid and smoke for 1 hour. Flip halfway through cook time.
Transfer the tomatoes, onion, jalapeno, and garlic to a blender or food processor with lime zest, juice, salt, black pepper, and oregano.
Pulse until your desired texture is achieved. Stir in the cilantro.
Serve as desired.
Notes
Half the limes and transfer to the wire rack cut-side up to smoke with the remaining ingredients for additional smoky flavor.