Smoked Salsa

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When fresh meets smoked! This smoked salsa recipe combines the classic salsa flavors you love and adds a little smoke to level it up.

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Homemade Salsa

Chips & salsa are a staple appetizers in our home. It is so rewarding to make homemade salsa to serve to your family & friends. Sure, store bought salsa is delicious! However, it really just doesn’t compare to freshness of making at home.

Smoked salsa is a fun recipe to make. It tastes delicious, it’s made with fresh fruits & vegetables and you feel good about serving it to those you love. With just 10 ingredients, most of which you probably already have in your pantry, you can create this homemade smoked salsa right in your backyard!

If you really want to take it to your backyard, try planting a salsa garden for the summer and use your own freshly grown food! We didn’t do that here. It is the plan for next year though.

Try these other smoked sides!

Smoked Twice Baked Potatoes

Cinnamon Sugar Almonds On The Smoker

Smoked Salsa

Fresh vegetables being smoked on your pellet grill (or other type of smoker) is a BEAUTIFUL SIGHT TO BE SEEN! All the colors against the black grates are so eye pleasing. Don’t get us wrong, we are all about meats and desserts and everything else on our smoker. The natural colors just look so beautiful that you’ll want to take a photo (and when you do, tag us in it so we can see!).

We actually made two salsas at once – smoked tomato salsa and smoked tomatillo salsa which is also known as smoked salsa verde. In some of our photos, you’ll notice the tomatillos smoking next to our roma tomatoes. We will be sharing that recipe with you next!

Both our salsas turned out great! You know it’s good when it’s full of vegetables and your kids won’t stop coming back for more.

How To Make Smoked Salsa

The first part of this process is purchasing your ingredients. Write down everything you need for the recipe below and head to the store. Once you’re home, clean your veggies and get ready to smoke.

Before you prepare your vegetables, preheat your smoker to 180 degrees. This is the smoke setting on Pit Boss pellet grills. Once this is done head inside to begin prepping.

To begin, peel your onion and garlic cloves. Next, slice your tomatoes in half length wise as well as your onion and green pepper. Remove the center from the green pepper. Place your tomatoes, onion, green pepper and jalapenos on the smoker. For the tomatoes and green pepper, make sure the skin side is down. Let smoke 1 hour.

After smoking for 1 hour, remove everything except the tomatoes & jalapenos. Turn your smoker up to 350 and fire roast for 5 minutes over open flame. On a Pit Boss pellet grill, you’ll want to open the slide gate to expose the flame. Remove from smoker.

Let your vegetables cool for about 10 minutes. Next, chop the tops off of the jalapenos, cut in half and remove seeds as desired. More seeds means more spice/heat in your salsa.

Add all your ingredients to a food processor or a blender and pulse until you reach your desired consistency. Serve immediately or store in an airtight container in the refrigerator.

Equipment We Love For This Recipe

Before We Get Started

Be sure to sign up for our newsletter so you don’t miss what’s next. We’re working on long over night recipes that are perfect for back yard get togethers and simpler recipes like our brand new Smoked S’mores Brownie recipe. If we can dream it, we’ll be sharing it with you!

You can find our link to sign up to the right of this post. We promise, we won’t spam you. Our goal is to start sending a monthly newsletter out in November of 2022 sharing all of our new creations with all the smoke lovers out there.

Notes

If you do not wish to fire roast your tomatoes and jalapenos, no problem! This was an extra step we added to add more of that fire roasted flavor. You can still make this recipe and skip that step.

We were able to fill 2 large mason jars with this recipe. I’ve linked our mason jars above. We also use these reusable lids that make opening and closing more of a breeze!

If you love spice, throw in the entire jalapeno! Once the top is cut off of course. If you prefer a milder salsa, remove majority of the seeds. Be sure to wash your hands when your done handling the jalapenos so they don’t make it to your eyes.

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