Smoked Salsa
On August 02, 2019 (Updated May 11, 2024)
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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:
- 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.
- 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.
- 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
Let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a backyard BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on Instagram, Facebook, and YouTube!
Smoked Salsa
Video
Ingredients
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a hit I added some habaneros to give it a little kick in my 2nd batch, but it goes as fast as i can make it.
Can this be processed for longer shelf life?
Can I can this salsa?
Sure!
Great recipe – I’ve played around with different peppers and each time it’s a hit. I have to make a triple batch every time I make it.
Really good. I want to make a large batch. Does it freeze well?
I just made a double batch for a 4th of July get together and it turned out amazing. I would’ve added more jalapeños if it were just for me but didn’t want to make it too hot for others. I added some Morton’s nature seasoning which is a great spice blend for salsa. Thanks for the recipe!
Just curious if you’ve ever added corn with it? I’ve wanted to try that.
Love this recipe!! My second batch I used Roma tomato’s to thicken it up a bit and a teaspoon of sugar to cut the acidity as well as few grinds of fresh ground pepper.Thank you for sharing your delicious recipes.
This was very good. I took my veggies out in 1 hour, thought the garlic was over done, but it was ok. I had to use hickory wood. It was pretty strong, but I like it that way. It was a hit with everyone. Going to make a large batch of it next, and try with just oak wood.
We love this recipe and it’s gone in no time! End of tomato season here and I had loads of green tomatoes so I gave it a try and you know what? It was fantastic! We adjusted the lime juice and cilantro to taste because the flavor profile of the green tomatoes is different.