Jalapeno peppers and smoked tomatoes feature in this smoky take on a chip and dip staple.
The result packs a punch that takes everyday salsa up a notch.
This simplesalsahas an incredible depth of flavor that can be achieved only bysmokingthe tomatoes and jalapenos.
Credit:Greg DuPree; Food Styling: Anna Hampton; Prop Styling: Ginny Branch
Meaty plum tomatoes that still retain a good amount of moisture are perfect for this cooking method.
Pour a pitcher ofmargaritasand pair this recipe withhomemade guacamole.
With this smoky salsa, a mini fiesta is sure to be in your future.
What Are the Best Tomatoes for Smoked Salsa?
Serving this for an upcoming party?
Meanwhile, prepare a charcoal fire in a smoker according to manufacturer’s instructions.
Maintain temperature at 200F to 225F for 15 to 20 minutes.
Place wood chips on coals.
Smoke tomatoes and jalapenos, covered with smoker lid, until tender, about 45 minutes.
Remove tomatoes and jalapenos from smoker; discard stems from jalapenos.
Transfer to a medium bowl.
Transfer to bowl with onion mixture; stir to combine.
Cover; chill at least 45 minutes before serving.
Looking to add more to this salsa?
Try mixing in corn, ripe avocado, black beans, (smoked) bell peppers, and more.
