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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This salsa is my favorite condiment at the moment. I want to dip everything in this stuff, pour it on things, drink it, bathe in it. Once you make it, you’ll know what I’m talking about. Smoking adds a dramatic effect to the flavor, making it outstanding and complex. The smoked garlic, tomatoes, onions, and peppers create a refreshing and irresistible salsa that puts restaurant versions to shame.
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Heat smoker to 250°F.
In a large mixing bowl, toss onions, jalapeños, anaheim pepper, tomatoes, and garlic with about a tablespoon of olive oil.
Smoke the vegetables for about an hour, until they reach the desired tenderness.
Place the smoked vegetables in a food processor along with lime juice, cilantro, vinegar, olive oil, and sea salt.
Pulse and taste until the salsa reaches your preferred flavor and texture.
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Add more oil and/or vinegar as needed to adjust the flavor.
Don't be afraid to use extra lime juice for a refreshing kick.
This salsa will keep in an airtight container in the refrigerator for about 3 weeks.
Can I use a stovetop smoker for this recipe?
Yes, a stovetop smoker works well for this recipe and is a convenient alternative to an outdoor smoker.
How spicy is this salsa?
The salsa is mildly spicy due to the jalapeños and anaheim pepper. You can adjust the spice level by adding or removing seeds or using spicier peppers.
Can I substitute roma tomatoes with other types?
Yes, you can use beefsteak tomatoes, vine tomatoes, or other varieties for a slightly different flavor.
How long does this salsa last?
Stored in an airtight container in the refrigerator, this salsa will last for about 3 weeks.
Can I make this salsa without smoking the vegetables?
Yes, you can roast the vegetables in the oven or grill them for a similar flavor, though smoking adds a unique depth.
