Smoked Salsa

Name: Smoked Salsa
Cook time: 2 h
Total time: 2 h
Cuisine: Latin American, American, Mexican
Ingredients: 25 medium roma tomatoes, halved; 10 medium jalapeño peppers, halved; 2 medium white onion, quartered; 1 head of garlic; 1 bunch cilantro, stems off; 1 lime; 3 T Meat Church Gourmet Season Salt; 3 T Accent (MSG); Large bowl; Mason jars to store

4 steps

Cook:2h

Updated at: Thu, 17 Aug 2023 04:42:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories75.5 kcal (4%)

Total Fat0.9 g (1%)

Carbs16 g (6%)

Sugars7.6 g (8%)

Protein2.3 g (5%)

Sodium2633.7 mg (132%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1 headgarlic

1 bunchcilantro

stems off

1lime

3 TSeason Salt

3 TAccent

Instructions

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.

roma tomatoes25

jalapeño peppers10

white onion2

garlic1 head

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.