When it comes to adding a depth of flavor to your favorite condiment, smoked salsa takes the crown. Using a pellet smoker like the Traeger Pro 34, you can achieve that perfect balance of smokiness and freshness, elevating your salsa game to a whole new level. So, let’s fire up the smoker and get started!
Ingredients for Classic Smoked Salsa:
- 5-6 large ripe tomatoes
- 1 red onion
- 3-4 garlic cloves
- 1-2 jalapeño peppers (for mild salsa, remove seeds and ribs; for spicy, keep some or all)
- 1 lime (juiced)
- 1/4 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
Prepare the smoker:
- Fill the pellet hopper with your preferred wood pellets (mesquite or hickory work great for salsa).
- Preheat the smoker to 250°F for a gentle, slow smoke that will infuse the salsa with flavor without overpowering it but still give you a little bit of char that will enhance the flavor of your creation.
Prep the Ingredients:
- Quarter the tomatoes and onion, ensuring they’re large enough to avoid falling through the grates.
- Leave the garlic cloves unpeeled.
- If you want a milder salsa, remove the seeds and ribs from the jalapeño peppers.
Smoke the Ingredients:
- Place the tomatoes, onion, garlic, and jalapeño peppers directly on the smoker grates.
- Smoke the ingredients for about 1.5 to 2 hours or until they become soft and slightly charred, turning half way through the smoke.
- Remove the smoked vegetables from the smoker and let them cool slightly.
Prepare the Smoked Salsa:
- Peel the charred skin off the garlic cloves.
- In a blender or food processor, combine the smoked tomatoes, onion, garlic, jalapeño peppers, cilantro, cumin, lime juice, salt, and pepper.
- Pulse the mixture until you achieve your desired consistency (chunky or smooth).
Adjust Seasonings:
- Taste the salsa and adjust the seasonings to your preference. You can add more lime juice, salt, or pepper if needed.
Optional Variations:
Smoked Pineapple Salsa:
- Add 1 cup of diced smoked pineapple to the classic smoked salsa recipe.
- The sweet and smoky flavor of the pineapple complements the heat from the jalapeño peppers, offering a tropical twist to your salsa.
Smoky Roasted Corn Salsa:
- Grill 2 ears of corn on the smoker until slightly charred, then cut the kernels off the cob.
- Add the grilled corn kernels to the classic smoked salsa recipe.
- The sweetness of the roasted corn adds a delightful contrast to the smoky undertones of the salsa.
Smoked Avocado Tomatillo Salsa:
- Smoke 2 avocados and 4 tomatillos until softened and lightly charred.
- Blend the smoked avocados and tomatillos with the classic smoked salsa ingredients.
- This variation yields a creamy and tangy salsa with a rich smoky flavor.
Storage and Shelf Life:
To store your smoked salsa, transfer it to an airtight container and refrigerate. Properly stored, smoked salsa will keep well for up to one week. Remember that the flavors will continue to meld and develop over time, so the salsa might taste even better a day or two after making it.
In conclusion, making smoked salsa on a pellet smoker a surefire way to tantalize your taste buds with layers of flavor. Whether you prefer mild or spicy, experimenting with different ingredients opens up endless possibilities for customizing your salsa. So, grab your smoker, gather your ingredients, and get ready to impress your friends and family with this irresistible and smoky twist on a classic favorite! Happy smoking!
Photo by Tim Toomey on Unsplash
