Homemade Charred Tomato Salsa
By Nichole Dailey
This cooked tomato salsa has tons of bright fresh flavor thanks to the lime, cilantro, and red onion added to the pureed charred ingredients. Serve it with tortilla chips or to accompany your favorite tacos or burritos.
Prep Time
10 Min
Cook Time
35 Min
Pellets
Apple
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 5 | plum tomatoes or similar |
| 2 | jalapeño peppers |
| 2 | skin-on garlic cloves |
| 1/2 Cup | chopped fresh cilantro, plus more to taste |
| 1/3 Cup | chopped red onion |
| 1 Tablespoon | fresh lime juice, plus more to taste |
| 1 Teaspoon | kosher salt, plus more to taste |
| Traeger Hot Sauce or Traeger Jalapeno & Lime Hot Sauce (optional) |
Steps
1
Heat the Traeger with the lid closed to 450°F; this will take at least 15 minutes.
450 ˚F / 232 ˚C
2
Put the tomatoes, jalapeños, and garlic on a small, rimmed baking sheet, then place the baking sheet directly on the grill grates. Cook until tender and nicely charred in spots, 30 to 40 minutes.
450 ˚F / 232 ˚C
00:30
3
Let the vegetables cool briefly, then stem the jalapeños. If you like your salsa mild, split the jalapeños open and remove the inner ribs as well as the seeds; otherwise leave whole. If you like, remove any tough stem remnants from the tomatoes but leave charred peel on. Transfer the jalapeños and tomatoes to a blender or food processor. Skin the garlic cloves and add the roasted garlic to the blender. Pulse to puree to your preferred consistency.
4
Transfer the salsa to a bowl. Add the cilantro, onion, lime juice, and salt and stir to combine. Let rest for 15 minutes to allow flavors to meld, then add more cilantro, lime juice, salt, and, if desired, hot sauce, to taste. Enjoy!
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