Smoked Pico de Gallo
By Timothy Hollingsworth
Who knew smoked tomatoes could be so amazing? Chef Timothy did. Pair them with just about anything and add a whole new dimension of flavor.
Prep Time
10 Min
Cook Time
30 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Cup | diced Roma tomatoes |
| 1 Whole | fresh jalapeño peppers, seeded and finely diced |
| 1/2 | red onion, diced |
| 1/2 Bunch | cilantro, cleaned and chopped |
| 2 | limes, juiced |
| To Taste | Salt |
| To Taste | Olive oil |
Steps
1
When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
Super Smoke
2
Place the diced tomatoes on a small sheet pan spreading them into a thin layer. Place the sheet pan directly on the grill and smoke for 30 minutes.
180 ˚F / 82 ˚C
00:30
Super Smoke
3
When the tomatoes are finished, toss all ingredients in a medium bowl and finish with lime juice, salt and olive oil to taste. Serve and enjoy!
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