This is an excellent smoked salsa recipe which includes fresh tomatoes, onion and jalapenos. You will surely notice your guests coming back for seconds.
Smoked Salsa Ingredients
- 5 – Tomatoes
- 1/4 – Red Onion
- 1 – Jalapeno’s
- Cilantro (Add to preferred taste)
- 2 Teaspoons – Minced Garlic (or fresh garlic cloves)
- 1 Tablespoon – Lime Juice
- 1 Teaspoon – White Vinegar
How to Setup the Big Green Egg (Or Kamado Joe) for Smoked Salsa
This smoked salsa is an indirect cook in which you’ll want your plate setter / conv”egg”tor in with the feet facing up. You’ll want to get your BGE dialed into about 200-225 degrees in which it will take about 1 – 2 hours to smoke the ingredients.
How to Make the Smoked Salsa
Start out by preparing the veggies.
The tomatoes can be cut in half in which you can then remove the top and bottom core. The red onion can be cut in half twice (quartered) in which you will only need a quarter of the onion.
When it comes to the jalapeno you can cut the top and bottom off then cut it in half length wise. If you like a little heat in your salsa then you are done and can leave the seeds. If not, remove the core of the jalapenos.
Place all the veggies in the BGE and smoke for 1 – 2 hours or until everything is nice and tender. This is best done if the temperature is kept anywhere from 200 – 225 degrees.
Once done, remove and get ready to prepare the actual smoked salsa. Start out by pulling off the skin of the tomatoes.
Once complete all ingredients can go into the blender, which include the Tomatoes, Red Onion, Jalapeno’s, Cilantro, Minced Garlic (or fresh garlic cloves), Lime Juice and White Vinegar.
Blend to the consistency of your liking and enjoy! If you are not a fan of hot salsa then put it in the fridge for a few hours and enjoy!
Smoked Salsa
This is an excellent smoked salsa recipe which includes fresh tomatoes, onion and jalapenos. You will surely notice your guests coming back for seconds.
Ingredients
- 5 - Tomatoes
- 1/4 - Red Onion
- 1 - Jalapeno's
- Cilantro (Add to preferred taste)
- 2 Teaspoons - Minced Garlic (or fresh garlic cloves)
- 1 Tablespoon - Lime Juice
- 1 Teaspoon - White Vinegar
Instructions
- Fire up the BGE or Kamado Joe for an indirect cook and get it dialed into right around 200-225 degrees.
- Cut the tomatoes in half in which you can then remove the top and bottom core.
- Cut the red onion in half twice (quartered) in which you will only need a quarter of the onion.
- Cut the top and bottom off of the jalapeno and then cut it in half length wise. If you like salsa with some spice then leave the seeds, if not, then remove the cores.
- Place all the veggies on the BGE and smoke at 200-225 for an hour or two, until they turn tender.
- Remove from the BGE and remove the skin from the tomatoes (should easily peel right off). Place all ingredients in a blender and blend to the consistancy you like your salsa. Mix in blended cilantro, quantity is to preferred taste.
Notes
If you like salsa with more heat add a second jalapeno pepper and leave the seeds in it.
Ben has a bachelor’s degree in construction engineering. When not constructing or remodeling X-Ray Rooms, Cardiovascular Labs, and Pharmacies, you can find him at home with wife and two daughters. Outside of family, He loves grilling and barbequing on his Big Green Egg and Blackstone Griddle, as well as working on projects around the house.
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