Smoked Salsa (pellet grill)
Elevate your sals game by making it on a pellet grill! Lightly smoky flavor adds to what ever you are serving it with.
Servings: 9 Yield 3 cups
Calories: 28kcal
Equipment
- Grill basket or grill tray with holes
Ingredients
- 2 pounds Roma tomatoes or other meaty tomatoes
- 1 medium onion yellow, white, brown, or red
- 4 garlic cloves
- 2 jalapeno peppers or more for spicier salsa
- ¼ cup cilantro leaves sub parsley and oregano
- 1-2 limes juiced
- ¼ teaspoon sea salt or more
- ⅛ teaspoon black pepper optional
Instructions
- Be sure the pellet grill is full of pellets of choice and set temperature to 250°F. Set to super smoke or smoke plus.
- Wash and quarter the tomatoes, chop the onion into small wedges. Slice the peppers lengthwise and slice out the seeds and white membrane (optional). Chop the peppers into large pieces. Peel garlic cloves and leave them whole.Add all of the vegetables to a grill basket or tray and smoke for 90 minutes.
- Remove the grill tray from the smoker and add the ingredients to a food processor. Pulse to refine salsa to your preferred texture. Drain the salsa through a fine mash sieve to remove extra juice, then add the chopped herbs, lime juice, and salt. Taste the salsa and adjust salt if desired.
Notes
Smoked salsa notes:
- For spicier salsa use more jalapeños or use chiles with higher heat such as serrano peppers.
- Without a food processor, pulse in batches in a blender, being careful not to totally puree the salsa.
- Without a blender, chop the smoked vegetables finely by hand on a large cutting board.
Nutrition
Serving: 0.33cup | Calories: 28kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 71mg | Potassium: 280mg | Fiber: 2g | Sugar: 3g | Vitamin A: 907IU | Vitamin C: 21mg | Calcium: 18mg | Iron: 0.4mg