Smoked Salsa

August 2, 2019

This Smoked Salsa is an amazing way to enjoy classic salsa infused with smoky flavor. Fresh tomatoes, jalapeno, onion, and garlic are smoked and then blended with herbs and spices to create a salsa that packs a punch.

Homemade Smoked Salsa

I love to make homemade salsa. Even better than homemade salsa is this homemade smoked salsa. Here at Hey Grill Hey we like to smoke just about everything, salsa included. It’s a great way to use up fresh tomatoes (especially when your crop is ripe from your garden!), and it is great as a appetizer, as well as topped high on breakfast burritos, tacos and so much more. I personally think it would taste killer on my Grilled Sweet Potato Nachos. If a recipe calls for salsa, I highly recommend trying this smoked version.

Smoking the tomatoes, garlic, onion, and jalapeno straight on the grill grates gives you a rich, smoky flavor that really rounds out your salsa. Believe me when I say smoking the vegetables first really takes this salsa to a crazy delicious level. Fresh salsa is delicious on its own, and this added smoke gives is that final kick of BBQ flavor that is definitely worth trying.

Ingredients for Smoked Salsa

This salsa only requires 7 ingredients. It’s incredibly tasty, and unlike any salsa you’ve ever had before. In my opinion, this salsa tastes amazing with fresh-picked tomatoes from your garden. In fact, I’m eyeing a few in my backyard that are just begging to be smoked and made into this salsa.

  • Steak tomatoes
  • Red onion
  • Jalapeno
  • Garlic cloves
  • Fresh cilantro
  • Lime juice
  • Salt

How to Make Smoked Salsa

Smoked salsa takes a little bit of extra work and prep time vs. making fresh salsa, but I feel it is totally worth it. Follow these steps to make your own smoked salsa at home:

  1. Prep the veggies. Cut the tomatoes and onion into large wedges that won’t fall through your grill grates. Remove the seeds and ribs from your jalapeno if you want a milder salsa, and leave them in if you’re wanting some extra heat. If you are worried about your veggies slipping through the grates on your smoker, leave the big wedge slices of the tomato on the grates and put the rest of the veggies in a vegetable basket.
  2. Smoke! Place the veggies directly on the grill grates of your smoker (or in the vegetable basket) and smoke for 90 minutes at 225 degrees F.
  3. Blend and enjoy. Add the smoked tomatoes, onion, jalapeno, and whole garlic cloves to a blender jar or food processor. Add in the cilantro, lime juice, and salt and pulse until blended. I like to leave my salsa a bit chunky, but feel free to blend until it reaches your desired consistency.

This salsa can be eaten immediately if you like hot salsa, or you can allow it to cool for 24 hours in a lidded glass jar. This salsa tastes amazing when allowed to rest for a day to let the flavor mix and meld well, but I totally understand if you can’t wait a day before diving into this amazing treat.

More Fresh Salsa Recipes

I’m a big fan of salsa to add some spice and sweetness to my recipes. Check out these other recipes that use a fruit salsa to give them a kick of flavor:

Himalayan Salted Flank Steak with Grilled Pineapple Salsa
Cedar Plank Salmon with Mango Salsa

Smoked Salsa Recipe

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Smoked salsa garnished with fresh cilantro in a round wooden bowl surrounded by corn tortilla chips.

Smoked Salsa

This Smoked Salsa is an amazing way to enjoy classic salsa infused with smoky flavor. Fresh tomatoes, jalapeno, onion, and garlic are smoked and then blended with herbs and spices to create a salsa that packs a punch.
5 from 4 votes
Prep Time : 10 mins
Cook Time : 1 hr 30 mins
Total Time : 1 hr 40 mins
Servings : 2 cups
Calories : 62kcal


  • 1 pound steak tomatoes (cut into wedges with middle stem removed)
  • 1/4 cup red onion (cut into a wedge)
  • 1 jalapeno (cut in half)
  • 4 cloves garlic
  • 1 cup fresh cilantro leaves
  • juice of 1 lime
  • salt (to taste)


  • Preheat your smoker to 225 degrees F.
  • Place tomatoes, onion, jalapeno, and whole garlic cloves directly on the grill grates. Close the lid and smoke for 90 minutes.
  • Add smoked tomatoes, onion, jalapeno and whole garlic to a blender jar or food processor. Add in the lime juice, cilantro, and salt and pulse until salsa reaches desired consistency.
  • Add salt to taste. Eat immediately if you like hot salsa. For cold salsa, transfer to a lidded glass jar and refrigerate for 24 hours before serving. This salsa tastes great when allowed to sit for a bit of time to allow all the flavors to combine.


Calories: 62kcal | Carbohydrates: 13g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 632mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2505IU | Vitamin C: 45mg | Calcium: 39mg | Iron: 1mg
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24 thoughts on “Smoked Salsa

  1. This sounds so good. I will be BBQ’ing a duck this weekend and I will be definitely doing this salsa and the smoked deviled eggs. Thanks so much for the recipes.

  2. This sounds great. Any tips on storage in fridge and /or freezer? Thinking of making a bigger batch to use when needed for tacos, nachos etc.

  3. Who knew that something so easy to put together could be so good! This salsa is simply amazing. The different flavors of the ingredients roll in and out along with the smokiness. You really can’t go wrong. You’re going to want to double or triple the recipe to share with friends and family. I can’t wait to try it with tomatillos next. Thanks for the fantastic recipe!

  4. Its the Friday before The Superbowl and I just finished my shopping for my game muchies. I will be smoking a Boston Butt Saturday and might as well smoke up the veggies before I make salsa to go on the pulled pork tacos I will be eating Sunday

    1. It does make sense. It says right in the recipe at the bottom “1/4 cup red onion – cut into a wedge.” Just make sure you grill enough of a red onion to get a quarter cup out of it.

  5. Hey Susie,
    Your recipe sounds So Amazing!! I just have a couple of questions: Can this recipe be made without a smoker? Since I don’t have one & we are still sheltering at home, do you have any other suggestions/directions for making this recipe by a different method? Thank you in advance for your help!! You Rock!!! <3

    1. If you have a grill and some decent wood around, you can chunk some up and throw it on the coals or in a foil packet and smoke them thy way. Otherwise, you could at least roast the veggies in the oven and give them a little flavor thy way.

  6. Hey Susie,
    After the tomatoes are smoked, does the skin peel off easily? I generally cook my salsa and freeze small containers of it. I planned to smoke all my different peppers (red bell, banana, jalapeño & serrano), onion and garlic but hadn’t considered tomatoes! I also thought I may crank up the grill after smoking to put a little char on the peppers. If the tomatoes are smoked, do you think they will retain that smokiness if cooked further?

  7. Hey Susie, I made this today and it tasted “sweet”. I’ve made salsa before just like this and it was never sweet. Is that from the smoking?

      1. Bought everything fresh that day. Used tomatoes on the vine, red onion, fresh garlic, and 2 jalapenos along with the lime and cilantro. Definitely had a sweet taste that we didn’t care for. Trying to figure out what went wrong.

  8. This turned out amazing! Added another Jalapeño since I like it spicy. Mixed it with some Costco cilantro sauce with Tortilla chips. Thinking this would be good with some grilled flank steak or something like that. Add this to the growing list of your recipes I love!

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