Smoked Salsa

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare your smoker at a temperature of 225 with a medium smoking wood or pellet such as hickory or pecan. We used a Traeger Timberline XL with hickory pellets in this video.

Step 2

Place the tomatoes, onions and peppers on a wire rack and place in the smoker. Slice the end off the head of garlic, wrap in foil and also place it in the smoker.

Step 3

Smoke for 90 – 120 minutes to get a good smoke flavor being sure not to overcook or shrivel the vegetables. We went 2 hours in this video. Remove the vegetables from the smoker and allow to cool.

Step 4

You may need to split this step into batches depending on the size of your food processor. I split the vegetables evenly amongst two batches in this video. Place half of the tomatoes, onions & jalapeños into a food processor. Squeeze the roasted garlic out. Add half of it and half of the cilantro. Pour half of the seasonings. Pulse until desired consistency. Pour the salsa into a large bowl. Blend another batch with remaining vegetables, seasoning and lime juice. Add to the bowl and stir. Add more salt to taste if needed.

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