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Smoke Roasted Salsa

Smoke Roasted Salsa

By Traeger Kitchen

Dip into this salsa and watch the bowl disappear. Tomatoes, onions, jalapeños, and bell peppers are slow-roasted over hickory pellet, then blended with cilantro and a squeeze of lime.

Prep Time

5 Min

Cook Time

1 Hr

Pellets

Hickory
Yields: 6 Servings

Ingredients

main
  • 2
  • bell peppers of any color
  • 4
  • beefsteak tomatoes
  • 2
  • jalapeños
  • 3
  • garlic cloves
  • 3
  • green onions
  • 1
  • bunch of fresh cilantro, leaves and tender stems
  • Juice of 2 limes
  • Tortilla chips, for serving (optional)
Units of Measurement:

Steps

  • Step 1

    When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

    00:15

    450 ˚F / 232 ˚C

  • Step 2

    Slice bell peppers, tomatoes, jalapeños, garlic, and green onion so the insides are exposed. Place directly on the grill grates, close the lid, and sear for 2 minutes.

    00:02

    450 ˚F / 232 ˚C

    Ingredients

    • 2  bell peppers of any color

    • 4  beefsteak tomatoes

    • 2  jalapeños

    • 3  garlic cloves

    • 3  green onions

  • Step 3

    Reduce the Traeger temperature to 275℉ and continue roasting the vegetables for 1 hour.

    01:00

    275 ˚F / 135 ˚C

  • Step 4

    Transfer the roasted vegetables to a blender, along with the cilantro and lime juice. Purée until smooth.

    Ingredients

    • 1  bunch of fresh cilantro, leaves and tender stems

    •  Juice of 2 limes

  • Step 5

    Serve the salsa with chips or on your favorite dishes. Enjoy!

    Ingredients

    •  Tortilla chips, for serving (optional)

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