I think everyone likes salsa, so this Smoked Salsa recipe is a must-try. The smoky flavor of the ingredients makes this amazing salsa shine! From the sweet, juicy vine-ripened tomatoes to the sweet-tart flavor of the tomatillos. The smoke adds so much more to this salsa than normal salsa has!
Salsa is a great game-day or party snack. You can even serve it with cocktails before dinner! If you are looking for another idea for a fantastic game-day snack, why not check out these Smoked Jalapeno Poppers. For something a little different, how about these Best Crispy Fried Pickles; they are amazing!
Although this smoked salsa does take a little planning, the fresh ingredients combined with the smoky flavor make this a must for any gathering!
What do you need to make amazing smoked salsa?
The ingredients for this fantastic smoked salsa are very similar to the ingredients that you might find in any other salsa. Pretty standard and easy to find in your grocery store or farmers’ market.
- Vine-ripened tomatoes
- Red onion
- Poblano peppers
- Jalapeno peppers
- Kosher salt
- Fresh ground pepper
- Extra virgin olive oil
how to make smoked salsa
Preheat your smoker to 180 – 200 degrees F. Slice the limes, tomatoes, tomatillos, poblanos, and jalapenos in half. Remove the seeds from the poblanos. Remove as many of the seeds and ribs from the jalapenos as you like. Remember, the seeds and ribs are what make the jalapeno hot. If you want your salsa hotter, leave more of the jalapeno seed and ribs in. Want a milder salsa? Remove all the seeds and ribs.
Place all the ingredients cut side up on a wire cooling rack sitting on top of a baking sheet. Drizzle everything with olive oil. Place the tray into the smoker and smoke for 2 hours. You can use any wood to smoke your salsa. I like hickory or fruit wood like an apple. If you want a heavier flavor, you could go with mesquite smoke. Or mix it up and combine a few. Play around with what you like; that’s the fun of cooking with your smoker!
Remove the vegetables from the smoker and allow them to cool for 10 – 15 minutes. While they are cooling, dice the red onion.
Remove the stems from the poblanos and the jalapenos. Place the peppers, tomatoes, tomatillos, cilantro, and diced red onions into a food processor.
Add the Kosher salt, fresh ground pepper, and cumin to the food processor. Juice the limes into a small bowl, remove any seeds from the liquid, and add the juice to the food processor as well.
Puree the ingredients until you reach your desired consistency. Taste the smoked salsa and adjust the seasonings accordingly.
Serving your Smoked Salsa
You can serve your salsa right away with tortilla chips; the flavors are fabulous! You can also prepare your smoked salsa ahead of time. Simply refrigerate it in an airtight container. It will be fine for a couple of days, but it may be eaten sooner than that!
Look at that great texture of the salsa! All those little pieces of poblano and jalapeno peppers. If you love it really spicy, you could even add a habanero pepper to the recipe.
Don’t you just want to take a bite of this killer smoked salsa right now?
Pin it HERE!!
Pin it HERE!!
- 3 vine ripened tomatoes
- 3 tomatillos
- 2 limes
- 1 red onion
- 2 poblano peppers
- 2 jalapeño (or to taste)
- ¼ cup Cilantro
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp extra virgin olive oil
- Preheat the smoker to 180*
- Slice the limes, tomatoes, tomatillos, poblanos, and jalapeño in half. Remove the seeds from the jalapeños and poblanos and discard them. (leave the seed and ribs in the jalapenos if you like it spicier)
- Place onto a cooling rack over a baking sheet, cut side up, and drizzle with olive oil.
- Place into the smoker. Smoke for 2 hours. I used hickory wood, but you can use whatever wood you prefer to smoke the vegetables.
- Remove from the smoker and allow to cool for 15 minutes.
- Meanwhile, dice the red onion and juice the limes into a bowl removing any seeds from the lime juice.
- Remove the stems from the poblanos and jalapeños.
- Add tomatillos, tomatoes, poblanos, jalapeños, diced red onion, cilantro, salt, pepper, cumin, and lime juice to a food processor. Purée to your desired consistency.
- Serve with tortilla chips. Enjoy!
If you like your salsa spicier, you can add a habanero pepper to the ingredients.
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John Boos CB1054-1M2418150 Cutting Board, 24 Inches x 18 Inches x 1.5 Inches, Maple with Juice Groove
Miusco 12 Inch Chip and Dip Serving Set, Premium Acacia Wood Plate with Sauce Bowl, Appetizer & Snack Serving Platter, Great for Buffalo Wings & Cocktail Shrimp
Hamilton Beach Stack & Snap Food Processor and Vegetable Chopper, BPA Free, Stainless Steel Blades, 12 Cup Bowl, 2-Speed 450 Watt Motor, Black (70725A)
Amount Per Serving: Calories: 59Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 295mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 1g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust