Salsa with Smoked Vegetables and Fruits in a Smoker
Salsa is a must-have at any gathering, offering a burst of flavor that everyone loves. For a deeper, smokier taste, try smoking your veggies and fruits before mixing them with fresh ingredients. With so many variations, there’s a salsa recipe for every palate and age group.
Flavor & Texture
|
Smoked flavor
|
Maturity
|
Humidity
|
Taste
|
Smell
|
|
Mild Flavor
|
Well Done
|
Moderate |
A blend of savory, tangy, and slightly sweet flavors.
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A rich, smoky aroma with hints of garlic and cilantro.
|
Ingredients
- 3 ripe beefsteak tomatoes
- 1 large red onion
- 1 green bell pepper
- 3 to 5 jalapeño peppers
- 1 whole garlic bulb
- 1 tsp extra virgin olive oil
- 1 lime
- 1 bunch of fresh cilantro, washed
- 1/2 tsp ground cumin
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- Wood chips
- Water
Cooking Time
| Prep time |
Cooking time
|
Total time |
| 15 min | 1-2 hours |
1 hour 15 min - 2 hours 15 min |
Cooking Instructions
1. Prepare the Smoker:
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Fill the wood chip tray and water bowl halfway.
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Close the smoker, open the top vent, and preheat to 225°F for about 5 minutes.
2. Prep the Ingredients:
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Halve 2 tomatoes, an onion, a bell pepper, and jalapeño peppers.
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Drizzle olive oil over the cut side of a garlic bulb. Set the third tomato aside.
3. Smoke the Ingredients:
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Arrange all the vegetables, fruits, and aromatics cut side up on a smoker rack.
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Smoke for 60 to 120 minutes, depending on your preferred level of smokiness. Add wood chips and water as needed. Optionally, place a foil-lined sheet pan underneath to catch any drips.
4. Cool and Prepare:
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Remove the smoked items from the smoker and let them cool.
5. Peel and Cut:
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Once cool enough, peel the skins off the tomatoes, onions, and garlic.
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Remove seeds and stems from the peppers, leaving the jalapeño seeds for extra heat if desired. Optionally, peel the skin from the fresh tomato. Cut everything into medium-sized chunks.
6. Process the Salsa:
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Add the smoked ingredients and the desired amount of garlic to a food processor.
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Mix in lime juice, cilantro, cumin, salt, and pepper.
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Process until you reach your desired consistency—chunky or smooth. Use any leftover garlic to spread on toasted baguette slices for dipping.
7. Store and Serve:
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Transfer the salsa to a storage container using a slotted spoon to leave behind excess liquid. Taste and season again if needed. Cover and refrigerate until ready to serve.
Nutritional Information
Serves: 4-6
Amount Per Serving:
- Calories: 80
- Total Fat: 3g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Unsaturated Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 150mg
- Carbohydrates: 14g
- Fiber: 3g
- Sugar: 7g
- Protein: 2g
