By Traeger Kitchen
Salsa's origins can be traced all the way back to the Aztecs in 3000 BC, although some say that conquistadors named it around 1520. We're bringing the sauce into the 21st century with Smoke-Blended Salsa. Grilling the tomatoes and veggies over aromatic wood smoke gives this bright dish a depth of rich flavor, infusing this historical condiment with wood-fired flare Traeger style.
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|2 Can||RO*TEL Original Diced Tomatoes and Green Chilies|
|1 Medium||sweet onion|
|2 Clove||garlic, peeled|
|1/2 Teaspoon||ground cumin|
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
While your Traeger is heating up, halve your tomatoes and jalapenos. Slice the onion in quarters. Once preheated, place tomatoes, jalapenos, and onion cut side down, directly on the grate and grill for 5-10 minutes.
450 ˚F / 232 ˚C
2 Large tomato
2 Can RO*TEL Original Diced Tomatoes and Green Chilies
1 Medium sweet onion
After grilling, put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos. Enjoy!
2 Clove garlic, peeled
2 Teaspoon honey
1 Teaspoon Salt
1/2 Teaspoon ground cumin
Handful cilantro leaves
2 lime, juiced
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