Pellet Grill Smoked Salsa

This homemade smoked salsa recipe comes together with fresh ingredients for a bold and smoky dip that’s great with chips, tacos, nachos, and more. It’s easy to make and full of flavor!

Course Appetizer, Sauce, Snack

Prep Time 30

Cook Time 1 30

Total Time 2

Servings servings

Calories 101kcal

Author Jenna Urben

Equipment

Ingredients

4 tomatoes quartered
1 onion halved
1 jalapeno halved
3 garlic cloves peeled
2 tablespoon olive oil for tossing
2 tablespoon fresh lime juice from 1 lime
1 teaspoon salt more or less, to taste

Instructions

Preheat the smoker to 225F. As the smoker preheats, prep the ingredients. Quarter the tomatoes, cut the onion in half, slice the jalapeño in half, peel the garlic, then toss with olive oil in a disposable aluminum pan.
Place the pan in the smoker and close the lid. Smoke for 90 minutes. Remove from smoker and let cool.
Transfer the smoked ingredients along with the fresh cilantro, lime juice, and salt to a food processor or blender. Pulse until salsa reaches desired consistency.
Enjoy salsa immediately or transfer to an airtight container and let chill in the refrigerator until ready to serve.

Notes

Store leftover salsa in an airtight container in the fridge for up to 5 days.

Nutrition