Fast Smoked Salsa

A traditional salsa with all the flavors you'd expect, tomato, cilantro, lime, garlic, spice and smoke.

Course Appetizer

Cuisine Mexican

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings

Calories 22kcal

Author Breanna Stark

Ingredients

2 lb Beefsteak tomatoes
1 red onion
1 jalapeño pepper
1 poblano pepper
5 cloves garlic
3 tbsp cilantro fresh, chopped
2 limes juice only
2 tsp Kosher salt

Instructions

Preheat your smoker to 250°F.
Chop the stems off your tomatoes and peppers, then chop your onions in half and remove the skins.
Place your tomatoes, onions, and peppers directly on the grates of your smoker and let them smoke for 1 hour, flipping halfway through.
Remove your vegetables from the smoker and let cool at room temperature for 20 minutes.
Add your smoked vegetables to a food processor (or blender), along with the cloves of garlic, lime juice, chopped cilantro, and kosher salt.
Blend to your desired consistency (see notes below).

Notes

Depending on how you prefer your salsa, you can adjust the thickness by blending it differently.

If you prefer a thick, hearty salsa, just use the pulse function on your food processor and give it 3 to 4 pulses at a time until you reach the consistency you want.

If you prefer a thinner salsa, add a half cup of water before you blend, and then let the vegetables blend for 1 to 2 minutes on a medium speed. Adding ½ a cup of water will help give you a thinner, restaurant-style salsa.

Nutrition