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Charred Tomato Salsa
By Traeger Kitchen
Fiery tomatoes create a unique and memorable salsa to top your tacos or serve with chips.
Prep Time
10 Minutes
Cook Time
40 Minutes
Pellets
Hickory
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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| 3 Whole | dried red cayenne peppers |
| 1 Large | tomatoes |
| 1 Clove | garlic |
| 1 Small | onion, halved |
| 1/2 Can | Chipotle Chili in Adobe, seeded, with 2 tsp of sauce |
| 2 Tablespoon | cilantro, finely chopped |
| 1/2 Tablespoon | fresh squeezed lime juice |
| As Needed | salt and pepper |
Steps
1
Cover the dried red chiles with boiling water and let stand until softened, about 30 minutes. Drain well. Discard the stems and seeds and finely chop the chiles.
Ingredients
3 Whole dried red cayenne peppers
2
When ready to cook, set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
3
Place the tomato, stem side down, in the center of the grill. Cover and cook, turning occasionally, until softened and charred all over, about 10 minutes.
Ingredients
1 Large tomatoes
4
Meanwhile, thread the garlic clove and onion onto a skewer. Place the skewer at the edge of the fire, where it is cooler. Cover and cook, turning, until lightly browned and just softened, about 8 minutes. core and peel the tomato.
Ingredients
1 Clove garlic
1 Small onion, halved
5
In a blender, combine the tomato with the reconstituted chiles, grilled garlic and onion, chipotle and adobo sauce, cilantro and lime juice; puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.
Ingredients
1/2 Can Chipotle Chili in Adobe, seeded, with 2 tsp of sauce
2 Tablespoon cilantro, finely chopped
1/2 Tablespoon fresh squeezed lime juice
As Needed salt and pepper
6
The salsa can be refrigerated overnight. Bring to room temperature before serving. Enjoy!