Smoked Salsa Recipe - Perfect for Grilling Season

Looking for a unique twist on a classic salsa? Our Smoked Salsa Recipe adds a rich, smoky flavor to your favorite dip, making it perfect for summer BBQs and gatherings. With fresh tomatoes, onions, jalapeños, and a touch of Burn Pit BBQ rub, this salsa is sure to be a hit. Follow our simple steps to create a delicious, smoky salsa that's perfect for chips, tacos, and more!

Smoked Salsa Recipe

Ingredients:

• 6 ripe tomatoes, halved
• 1 large onion, quartered
• 2 jalapeño peppers, halved and seeded
• 3 cloves of garlic, peeled
• 1 red bell pepper, halved and seeded
• 1 lime, juiced
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Optional: 1 teaspoon of Burn Pit BBQ Southwest Seasoning (for extra flavor)

Instructions:

Prep Your Grill/Smoker:

Preheat your grill or smoker to 225°F (107°C). Use wood chips like hickory, mesquite, or applewood for a rich smoky flavor.

Prepare the Vegetables:

Drizzle olive oil over the halved tomatoes, quartered onion, halved jalapeños, halved red bell pepper, and peeled garlic cloves.

If using Burn Pit BBQ Southwest Seasoning, sprinkle it over the vegetables for added flavor.

Smoke the Vegetables:

Place the tomatoes, onion, jalapeños, red bell pepper, and garlic cloves directly on the grill grates.

Smoke for about 1.5 to 2 hours, or until the vegetables are tender and have a nice smoky aroma.

Blend the Ingredients:

Remove the smoked vegetables from the grill and let them cool slightly.
In a blender or food processor, combine the smoked tomatoes, onion, jalapeños, red bell pepper, and garlic.

Add the lime juice, chopped cilantro, salt, and black pepper.

Blend until you reach your desired salsa consistency (chunky or smooth).

Adjust and Serve:

Taste the salsa and adjust seasoning with more salt, pepper, or lime juice if needed.

Transfer the salsa to a bowl and let it sit for at least 30 minutes to allow the flavors to meld.

Enjoy:

Serve your smoked salsa with tortilla chips, tacos, grilled meats, or as a topping for any of your favorite dishes.

Tips:

• For a milder salsa, use only one jalapeño or remove the seeds entirely.
• Add a splash of vinegar for extra tanginess.
• Store the salsa in an airtight container in the refrigerator for up to a week.

Enjoy your flavorful smoked salsa, perfect for adding a smoky twist to your favorite snacks and meals!