This Smoked Salsa is the best homemade recipe with tomatoes, jalapenos, cilantro, and lime tossed on the smoker for delicious flavor. Pair this dip with your favorite chips, nachos, tacos, and more.
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Making salsa at home is so simple! You only need a handful of fresh ingredients and 10 minutes of prep time. If you don't want smoky salsa or don't have smoker, this recipe tastes great even prepared fresh.
What Vegetables You Will Need
The key ingredient in salsa is tomatoes. I use roma tomatoes because they are small and firm, they don't have a ton of seeds, and are easy to cut without making a mess. Little or big mama tomatoes work well, too. These are paste tomatoes.
Any tomatoes will work fine. If you use others that are watery be sure to drain the excess water from the salsa or your salsa will be watery.
You will also need garlic, cilantro, a jalapeno, red onion, and lime.
Can You Use Canned Tomatoes?
You can, these may be a little harder to smoke since they are typically watery. You may need to place them on a grill rack.
What Type of Wood/Pellets to Use
The best wood/pellets for vegetables are alder, apple, cherry, hickory, maple, oak, and pecan. I use apple.
How to Make Smoked Salsa
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Add tomatoes, onion, garlic, and jalapeno to the smoker.
- Smoke the vegetables.
- Remove the vegetables from the smoker and add them to a blender or food processor.
- Blend and pulse the ingredients until combined.
- Serve immediately or until chilled.
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Smoker Temperature
You will want to cook the vegetables low (heat) and slow at 225 degrees.
How Long to Cook it/How to Tell When the Veggies Are Done
I like to cook the veggies for 90 minutes to 2 hours. Allowing the vegetables to cooks for 2 hours will enhance the smoke flavor.
Substitutions and Ideas for Different Add-Ins
- Pineapples
- Mango
- Cayenne Pepper
- Cucumbers
- Corn
- Bacon
- Tomatillos
- Olives
How to Store Leftovers/How Long Will it Last in the Fridge
It will last in the fridge tightly covered and sealed for 5-7 days.
Freezer Tips
You can freeze salsa tightly covered and sealed for up to 4 months.
Pair With These Recipes
Air Fryer Tortilla Chips
Chipotle Cilantro Lime Rice
Pollo Asado Recipe
Blackened Fish Tacos
Instant Pot Shredded Chicken Tacos
Cheesy Taco Pasta
Breakfast Crunchwraps
Taco Bell Creamy Jalapeno Sauce
Leftover Turkey Nachos
Leftover Taco Meat Bowls
Homemade Taco Seasoning
Pork Belly Tacos
Oven Baked Roasted Corn on the Cob
More Traeger and Smoker Recipes
Smoked Mac and Cheese
Traeger Smoked Burgers
Traeger Smoked Corn on the Cob
Traeger Smoked Salmon
Traeger Smoked Chicken Breast
Traeger Smoked Bacon
Traeger Smoked Turkey
Traeger Smoked Ribs (3-2-1 Method)
Traeger Smoked Chicken Wings
Smoked Lobster Tail
Traeger Smoked Whole Chicken
Traeger Smoked Brisket
Smoked Salsa
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Ingredients
- 1 pound fresh roma tomatoes Sliced in half, stems removed.
- ⅓ cup red onion Sliced into a wedge.
- 1 jalapeno Sliced in half.
- 3 garlic cloves
- ⅓ cup fresh cilantro
- 2 tablespoons fresh lime juice Adjust to taste.
- ½ teaspoon chili powder
- ¼ teaspoon cumin
- salt to taste
Instructions
- Preheat the smoker to 225 degrees.
- Add the tomatoes, onion, garlic, and jalapeno to the smoker. I also smoke the cilantro, this is optional. Smoking it will alter the texture from soft and leafy to stiff.
- Smoke the vegetables for 90 minutes to 2 hours. I smoke them for 2 hours for optimal flavor.
- Remove the vegetables from the smoker and add them to a blender (you can also use an immersion blender) or food processor along with the lime juice, cumin, chili powder, and salt. (Add the cilantro here if you didn't smoke it).
- Blend and pulse the ingredients until combined. Taste repeatedly and adjust spice to taste.
- Serve immediately or until chilled.
Video
Notes
- If you don’t want smoky salsa or don’t have smoker, this recipe tastes great even prepared fresh.
- The best wood/pellets for vegetables are alder, apple, cherry, hickory, maple, oak, and pecan. I use apple.
- Using 1 jalapeno results in medium spice. Use more or less to suit your taste. You can also remove the membrane and seeds from the jalapeno for milder flavor.
- The key ingredient in salsa is tomatoes. I use roma tomatoes because they are small and firm, they don’t have a ton of seeds, and are easy to cut without making a mess. Little or big mama tomatoes work well, too. These are paste tomatoes.
- Any tomatoes will work. If you use others that are watery be sure to drain the excess water from the salsa or your salsa will be watery.
- Feel free to use a grill basket or tray if you have trouble with vegetables slipping through your grill grates.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Darianne Young says
Girl you literally don’t miss!
staysnatched says
haha! Thank you!
Dan says
Hi how can I adapt this to canning?
staysnatched says
I'm not a canner. I'm not sure.
Shunta Grant says
I wanted some homemade salsa and took a chance by googling “stay snatched salsa” to see if there was a recipe and yet again Brandi came through. So simple to make and better than any store bought salsa. I planned to make enough to save and we ate the entire batch it was that good!!!
staysnatched says
I’m glad you enjoyed it!
D Hartsell says
Made this salsa today and it is delicious! Super easy to make! Thank you for another great recipe!
staysnatched says
So glad to hear it!