Smoked Salsa

When you combine the rich, earthy flavors of smoked vegetables with the bright zing of fresh lime juice and cilantro, you get a salsa that’s more than just a dip. The smokiness elevates every bite, giving it a depth that’s balanced by the freshness of the other ingredients. This salsa is versatile enough to serve with tacos, grilled meats, or a basket of warm tortilla chips.

Smoked Salsa Ingredients

• Tomatoes: These provide the base of the salsa, offering a juicy texture and natural sweetness to balance the smokiness.
• Red onion: The onion imparts a sharp, pungent flavor that mellows and deepens as it smokes, adding complexity to the salsa.
• Jalapeno pepper: A mild heat comes from the jalapeno, with the smoking process enhancing its earthy flavor.
• Garlic: This allium contributes a savory depth, enriching the overall taste of the salsa with its bold, aromatic notes.
• Cilantro: Fresh cilantro adds a bright, herbaceous element, creating contrast against the smoked vegetables.
• Lime juice: The lime juice delivers a necessary acidity that brightens and balances the richer flavors.
• Salt: Salt enhances all the other ingredients, ensuring the salsa is well-seasoned and flavorful.

Directions

Step 1: Smoke the vegetables

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Preheat the smoker to 250°F, following the manufacturer’s instructions for adding wood chips or pellets. Place the whole tomatoes, quartered red onion and halved jalapeno pepper directly onto the smoker’s grate. Smoke the vegetables for one hour, allowing them to develop a rich, smoky flavor. After one hour, carefully remove the vegetables from the smoker and let them cool until they are easy to handle.

Step 2: Blend the salsa

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In a blender or food processor, combine the smoked tomatoes, onion, jalapeno, garlic cloves, cilantro leaves, lime juice and salt. Puree the mixture until it reaches your desired consistency, whether you prefer a chunky salsa or a smooth blend. Taste and adjust seasoning if necessary, then serve immediately or refrigerate until ready to use.

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Smoked Salsa Variations

• Make a green salsa: Use tomatillos instead of tomatoes for a slightly tart flavor that pairs beautifully with the smokiness, creating a zesty green salsa with a vibrant color.
• Add fruit: Incorporate diced pineapple, mango or peaches after blending for a sweet and smoky salsa that pairs well with grilled meats or seafood.
• Use roasted peppers: Swap out the jalapeno for roasted poblano or bell peppers to create a smokier, slightly sweeter salsa with a more complex flavor profile.
• Include black beans or corn: Stir in cooked black beans or grilled corn kernels after blending to add texture and heartiness, turning the salsa into a more substantial dip or topping.

How to Store Smoked Salsa

Store smoked salsa in an airtight container in the refrigerator to maintain freshness. The salsa must be fully cooled before transferring it to the container.

How long does smoked salsa last?

Smoked salsa lasts about three to five days in the refrigerator when kept in an airtight container. For the best quality and maximum freshness, consume within this timeframe.

Can you make smoked salsa ahead of time?

Yes, smoked salsa can be made ahead of time. In fact, allowing the flavors to meld for a few hours or overnight can enhance its taste.

How to freeze smoked salsa

To freeze smoked salsa, transfer it to a freezer-safe container or resealable plastic bag, leaving some space for expansion. Label the container with the date and freeze for up to three months. Thaw in the refrigerator before using.

Smoked Salsa Tips

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What type of wood is best for smoking salsa?

The type of wood you choose can influence the flavor of the smoked salsa. Fruitwoods such as apple, cherry or pecan add a subtle sweetness, while stronger woods such as hickory or mesquite give a bolder, richer smoky flavor. Opt for fruitwoods if you want a lighter smoke, and hickory or mesquite for more intensity.

Can I use an oven if I don’t have a smoker?

Yes, you can roast the vegetables in an oven at 400°F for 20 to 25 minutes until they are softened and slightly charred. To add a smoky flavor, try incorporating a small amount of smoked paprika or liquid smoke when blending the salsa.

How can I make the salsa spicier?

To increase the heat, leave the seeds in the jalapeno, add another jalapeno or include a hotter chili such as a serrano pepper. You can also stir in a bit of hot sauce or crushed red pepper flakes after blending.

How can I use homemade smoked salsa?

Penty of delicious dishes use salsa as an ingredient or accompaniment. Tacos and burritos are obvious choices—salsa enhances everything from the meat to the toppings. It’s also a wonderful addition to nachos, where it mingles with melted cheese and other fixings. You can use salsa in a breakfast scramble or huevos rancheros. Don’t forget salsa makes a great addition to any simply grilled fish or chicken, adding a burst of freshness and acidity.