Roasted Tomato Salsa
By Fernando Carrillo
To give his salsa deep, wood-fired flavor, Fernando roasts tomatoes, onion, garlic, and jalapeño on the Traeger until lightly charred before pureeing them for sauce perfect for dipping. It makes about 2 cups and is easily doubled.
Prep Time
10 Min
Cook Time
35 Min
Pellets
Signature Pellet Blend
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Large | plum tomatoes or similar |
| 1 | jalapeño pepper |
| 4 | skin-on garlic cloves |
| 1/4 | onion |
| 1/2 Cup | chopped fresh cilantro, plus more to taste |
| 1 | fresh lime juice |
| Pinch | kosher salt, plus more to taste |
| Pinch | freshly ground black pepper |
Steps
1
Heat the Traeger with the lid closed to 450°F; this will take about 15 minutes. Line a small rimmed baking sheet with parchment for easy cleanup if you like.
450 ˚F / 232 ˚C
2
Put the tomatoes, jalapeño, garlic, and onion on the 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
Stem the jalapeño. If you like your salsa mild, split it open and remove the inner ribs as well as the seeds; otherwise leave it whole. If you like, remove any tough stem remnants from the tomatoes but leave charred peel on. Transfer the tomatoes, jalapeño, and onion to a blender or food processor. Skin the garlic cloves and add the garlic to the blender. Pulse to puree to your preferred consistency. Add the cilantro, lime juice, salt, and pepper, and pulse briefly to combine.
4
Transfer the salsa to a bowl. Let rest for 15 minutes to allow flavors to meld, then add more cilantro, lime juice, salt, and pepper to taste. Enjoy!
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