Skip to Main Content
Smoked Pico de Gallo

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
Yields: 4 Servings

Ingredients

main
3 Cupdiced Roma tomatoes
1 Wholefresh jalapeño peppers, seeded and finely diced
1/2 red onion, diced
1/2 Bunchcilantro, cleaned and chopped
2 limes, juiced
To TasteSalt
To Tasteolive oil
Units of Measurement:

Steps

  • Step 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

  • Step 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.

    00:30

    180 ˚F / 82 ˚C

    Super Smoke

    Ingredients
    • 3 Cup diced Roma tomatoes

  • Step 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!

    Ingredients
    • 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

My Notes


In order to add notes for this recipe, you must log in or create an account.