Easy Homemade Smoked Salsa

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Easy Homemade Smoked Salsa is a game changer. I’ve often purchased smoky flavored salsas, but I got to thinking, “How difficult could it be to make my own?” Answer: Easy peasy! Yes, the smoking takes some time, but it certainly isn’t difficult. Besides, the extra depth of flavor that smoking the veggies creates is totally worth the extra time. Your tastebuds and your guests, if you actually save any for them, will thank you.

Homemade Smoked Salsa in a blow bowl on a silver trivet over a white towel.

This Smoked Salsa is the perfect way to enjoy classic salsa with an intense smoky flavor. Fresh tomatoes, jalapeño, onion, and garlic are smoked and then blended with cilantro and seasoning to create a salsa that packs a flavor punch.

FAQS:

What if I don’t have a smoker?

You can also grill or broil your tomatoes, chiles, and red onion. While this won’t give you the same intense smoky flavor, you will get some charred bits on the veggies that will add a bit of smokiness to the salsa.

How spicy is this smoked salsa?

I would put this recipe in the mild but flavorful category if you make it with the quantities of peppers listed. If you want a spicier salsa, leave the seeds in the jalapeños and/or add additional jalapeños. Maybe you want an extra spicy salsa? Go for cayenne, habanero, or ghost peppers.

What kind of tomatoes should I use?

I used yellow heirloom tomatoes in this recipe, but you can definitely substitute plum or roma tomatoes. Fresh tomatoes are the most important ingredient, so make sure that whatever variety you purchase are at their freshest.

What kind of peppers work best for salsa?

Part of that is going to depend on how much heat you want. I like to use a blend of spicy and mild chiles. This recipe calls for jalapeño and poblano peppers. The jalapeño adds some heat while the poblanos add a depth of earthy flavor.

Smoked Salsa in a blue bowl on a white towel with blue corn chip garnish.

HOW TO PREPARE HOMEMADE SMOKED SALSA:

Begin by preheating your smoker to 225ºF. While the smoker is preheating, prep the veggies. Slice the onion in half, then one half into quarters, and remove the outer skin. Slice the top off the garlic, and drizzle with a little extra virgin olive oil. (Leave the skin on for now.) Cut the peppers in half lengthwise, and remove the seeds and membranes. Leave some of the seeds intact for a spicier salsa. Cut the tomatoes into thick wedges. (I quartered mine.)
Place the veggies directly on the grill grate or in a grilling basket. I used a cast iron skillet for the tomatoes. (Don’t freak out, it’s okay in a well-seasoned pan. See America’s Test Kitchen’s Cast Iron Myths.)

Tomatoes, onion, garlic, and peppers on the smoker.

Grill for 60-90 minutes, then remove and allow to cool.

Removing the tomatoes, onion, garlic, and peppers from the grill in a large skillet.

Rough chop the veggies when cool enough to touch, and remove the garlic cloves from the skin.

Smoked onions, peppers, and garlic rough chopped on a cutting board.

Place the peppers, onions, garlic, and cilantro into the bowl of a food processor, and pulse until finely chopped.

Pulsing the veggies in a food processor to make the salsa.

Add the tomatoes, and pulse until the desired consistency is reached. I like to leave my salsa slightly chunky, but you can make yours smoother if that’s what you like.
Remove the salsa from the food processor, and place in a bowl. Add the salt, pepper, and juice of one lime. Stir to fully incorporate the seasoning. Cover and refrigerate for at least two hours before serving to let the flavors fully combine. Bring to room temperature when serving.

SERVING SUGGESTIONS FOR HOMEMADE SMOKED SALSA:

I’ve always been a sucker for chips and salsa. Yep, I’ve even been known to make a meal out of it. But, you don’t have to limit this Smoked Salsa to chips dipping. Top tacos, quesadillas, nachos, eggs, avocado—you get the idea. You can even use it as the “dressing” for a taco salad.

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RECIPE NOTES:

Don’t like cilantro? No problem, just omit it, or substitute fresh parsley.
I use my Lodge cast iron skillets almost daily. Clean up is a snap with cast iron.
Traeger Grills make smoking as easy traditional grilling.

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OTHER SALSAS AND SPREADS YOU MAY LIKE:

Grilled Peach and Corn Salsa

Side shot of Grilled Summer Corn and Peach Salsa in a white bowl and a blue bowl with a wood cutting board with salsa and avocado slices on it.

Cowboy Caviar

Chipotle Black Bean Hummus

Easy Homemade Smoked Salsa

Yield: 2 cups

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Easy Homemade Smoked Salsa is the perfect way to enjoy classic salsa with an intense smoky flavor. Fresh tomatoes, jalapeño, onion, and garlic are smoked and then blended with cilantro and seasoning to create a salsa that packs a flavor punch.

Ingredients

2 pounds tomatoes
2 jalapeño peppers
1 poblano pepper
½ large red onion
1 head garlic
½ cup cilantro
1 lime juiced
1 teaspoon pink Himalayan salt
½ teaspoon black pepper

Instructions

Begin by preheating your smoker to 225ºF. While the smoker is preheating, prep the veggies. Slice the onion in half, then one half into quarters, and remove the outer skin. Slice the top off the garlic, and drizzle with a little extra virgin olive oil. (Leave the skin on for now.) Cut the peppers in half lengthwise, and remove the seeds and membranes. Leave some of the seeds intact for a spicier salsa. Cut the tomatoes into thick wedges. (I quartered mine.)
Place the veggies directly on the grill grate or in a grilling basket. I used a cast iron skillet for the tomatoes. (Don’t freak out, it’s okay in a well-seasoned pan.) Grill for 60-90 minutes, then remove and allow to cool.
Rough chop the veggies when cool enough to touch, and remove the garlic cloves from the skin. Place the peppers, onions, garlic, and cilantro into the bowl of a food processor, and pulse until finely chopped. Add the tomatoes, and pulse until the desired consistency is reached. I like to leave my salsa slightly chunky, but you can make yours smoother if that’s what you like.
Remove the salsa from the food processor, and place in a bowl. Add the salt, pepper, and juice of one lime. Stir to fully incorporate the seasoning. Cover and refrigerate for at least two hours before serving to let the flavors fully combine. Bring to room temperature when serving.