Smoked Salsa

To help celebrate this year’s Independence Day, I made some salsa. Not just any salsa though. I smoked that salsa! Nothing is more snacky in my house than chips. As it stands right now, a bag of chips is barely able to take it through the day. With that being said, my kids get it from my wife’s side of the gene pool! So this year, I figured I’d change it up from bringing meat, to something different.

I am known as the guy who smokes anything, around my neck of the woods. I figured, screw it, I’ll make smoked salsa! I am sure this is nothing new and several people have done it in the past. I likey a little spicy and used jalapenos; that I left the ribs and seeds in. I mean, what says America more than spicy smoked Salsa? It’s a melting pot of freedom!


8 Roma tomatoes

2 Jalapenos, or whatever pepper you choose

6 Garlic Cloves

½ a red onion Chunked

1 Tbsp Salt

Juice of a Lime

2 Tbsp Chopped cilantro

Cherry wood


  1. Preheat smoker to 225.

  2. Chop the Roma’s, peppers, and onions in half, larger pieces are ok.

  3. Remember to remove the seeds and ribs from the peppers if you don’t like hot Salsa.

  4. Peel garlic cloves

  5. Place all those veggies into a 9×11 pan, and place into the preheated smoker for 2 hours.

  6. Remove from smoker and let cool until the veggies come to room temperature.

  7. Once cooled place veggies into a food processor.

  8. Add the table spoon of salt, and the 2 tablespoon of chopped cilantro.

  9. Pulse mixture until the consistency is to your liking. I did mine chunky.

  10. Enjoy your Smoked Salsa peeps!


2 Comments Add yours

  1. Hannah says:

    This looks so good! Such a cool idea!

    Liked by 1 person

    1. Thanks!! It’s definitely a spin on the traditional!


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