Recipe

Bob’s Smoked Salsa 

I posted on Facebook and Instagram that this is the BEST SALSA EVER. Bob texted me to say maybe not ever…I disagree. And this is Jennifer’s Home Journal, not Bob’s Home Journal, so it’s my call.

This recipe could easily be made with fresh vegetables and not smoked, and it would be delicious. But smoking the veggies is what gives it its incredible flavor. So, follow our instructions for smoking on your brand of grill. Note: Bob uses a Weber; we use a Big Green Egg. Then make this salsa and let us know what you think. Does it rise to ever?

Makes about 3 cups

Jump to Recipe

Watch this long-form video to learn how to smoke veggies for this salsa on a Weber Grill. 

Smoked Ingredients

Other Ingredients

1 ½ lbs. fresh, ripe tomatoes, halved

Juice of 1-2 limes

1 jalapeño peppers, stemmed and halved (or more? This one is personal)

1 t ground cumin

2 serrano peppers, stemmed and halved

1 bunch of cilantro, tops and small stems chopped

1 red onion, peeled and quartered

Salt and fresh ground pepper to taste

1 head of garlic, top trimmed off

Instructions

Step 1

After smoking the vegetables, remove them to a glass baking dish, then cover with plastic wrap and refrigerate overnight.

Step 2

Slip the skins off the tomatoes and toss them into a blender container with the rest of the veggies and blend on low speed until desired consistency.

Step 3

Pour into a bowl and stir in the lime juice, cumin, cilantro, and salt and pepper to taste.

Bob's Smoked Salsa

5 from 3 votes
Jennifer Young
Servings 3 pints
Calories 25 kcal
Prep Time 15 minutes
Cook Time 45 minutes
Smoking Time 3 hours
Total Time 4 hours
I posted on Facebook and Instagram that this is the BEST SALSA EVER. Bob texted me to say maybe not ever…I disagree. And this is Jennifer’s Home Journal, not Bob’s Home Journal, so it’s my call.
This recipe could easily be made with fresh vegetables and not smoked, and it would be delicious. But smoking the veggies is what gives it its incredible flavor. So, follow our instructions for smoking on your brand of grill. Note: Bob uses a Weber; we use a Big Green Egg. Then make this salsa andl et us know what you think. Does it rise to ever?
Print Recipe Pin Recipe

Ingredients
  

  • 1 ½ lbs. fresh ripe tomatoes, halved
  • 1 jalapeño peppers stemmed and halved (or more? This one is personal)
  • 2 serrano peppers stemmed and halved
  • 1 red onion peeled and quartered
  • 1 head of garlic top trimmed off

Other Ingredients

  • Juice of two limes
  • 1 t ground cumin
  • 1 bunch of cilantro tops and small stems chopped
  • Salt and fresh ground pepper to taste

Instructions
 

  • After smoking the vegetables, remove them to a glass baking dish, then cover with plastic wrap and refrigerate overnight.
  • Slip the skins off the tomatoes and toss them into a blender container with the rest of the veggies and blend on low speed until desired consistency.
  • Pour into a bowl and stir in the lime juice, cumin, cilantro, and salt and pepper to taste.

Nutrition

Serving: 0.25cupsCalories: 25kcal
Keyword Salsa, Smoked Salsa
Tried this recipe? Tell us how you liked it!Mention @JennifersHomeJournal or tag #jennifershomejournal