Smoked Salsa

Move over jarred salsa, Smoked Salsa has big, bold, Southwestern flavors and a smoky kiss that really highlights the sweet tomatoes. This luscious salsa is an easy fix and is perfect for snacking with crispy tortilla chips. Hungry? Read on and I, Chef Jenn, will show you all my tips to making this outstanding Smoked Tomato Salsa!

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Thick, chunky and with a kiss of smoky goodness, Smoked Salsa is an unforgettable recipe. It’s an easy recipe to make, and one that’s made in two steps. Let’s get started!

What You Need To Make Traeger Smoked Salsa

• Traeger pellet smoker or another kind of smoker
• Hardwood pellets or your favorite pellet flavor
• Grill basket or pan
• Food processor
• Roma tomatoes – Roma tomatoes have less water and more flesh than regular tomatoes, which makes better salsa. Don’t use cherry or grape tomatoes—they’re too watery.
• Olive oil – Use regular olive oil, not extra virgin. Extra virgin can taste bitter at high smoking temperatures.
• Garlic – Fresh garlic only. Jarlic has a harsh, metallic taste and won’t smoke the same way.
• Salt and pepper – I use kosher salt. Freshly cracked black pepper tastes best, but pre-ground works.
• Red onion – Red onion is milder and sweeter than yellow or white onion. Yellow or white onion works but tastes sharper.
• Jalapeno – Fresh jalapeño only. Jarred jalapeños are too vinegary and won’t smoke properly. Remove the seeds for milder heat.
• Cilantro – Fresh cilantro only. Add it after smoking—don’t smoke it or it’ll turn bitter and dark. If you hate cilantro, skip it.
• Lime juice – Fresh lime juice only. Bottled lime juice tastes flat and won’t brighten the salsa.
• Cumin – Ground cumin. A little goes a long way. Too much cumin will overpower the smoky flavor.

How To Make Smoked Tomato Salsa

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat your Traeger pellet grill or smoker according to the manufacturer’s instructions.

Wash the tomatoes, remove the stem ends, and cut them in half. If using larger tomatoes, slice them into thick pieces. Toss the tomatoes with the garlic, olive oil, salt, and pepper until evenly coated.

Arrange the tomatoes on a grill pan or basket and smoke at 225°F for 45 minutes to 1 hour, until they soften and begin to wrinkle from releasing moisture. Remove from the smoker and let them cool slightly.

Meanwhile, prepare the salsa ingredients. Chop the red onion, deseed and mince the jalapeño, and measure the cilantro, lime juice, cumin, and salt so everything is ready to blend.

Transfer the smoked tomatoes to a food processor. Add the prepared onion, jalapeño, cilantro, lime juice, cumin, additional garlic, and salt.

Pulse until the salsa reaches your desired consistency, either chunky or smooth. Taste and adjust seasoning as needed. Serve immediately or chill before serving.

Chef Jenn’s Tips

• If you like extra smokiness, toss the onion and jalapeno with the tomatoes, olive oil, and garlic, and smoke all of it!
• Want it extra spicy? Use a serrano or habanero pepper instead of a jalapeno pepper.
• Depending on the size of your tomatoes, this recipe can make about 3 cups of salsa, but it’s easily doubled. Just make sure to smoke the tomatoes in a single layer.
• You can prep this dish ahead of time. Simply smoke the tomatoes and pop them tightly wrapped into the fridge. When you’re ready, simply finish the recipe.

How To Use This Smoked Salsa Recipe