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Smoke Roasted Salsa
By Traeger Kitchen
Dip into this salsa and watch the bowl disappear. Tomatoes, onions, jalapeños, and bell peppers are slow-roasted over hickory pellet, then blended with cilantro and a squeeze of lime.
Prep Time
5 Minutes
Cook Time
1 Hours
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:
main
| 2 | bell peppers of any color |
| 4 | beefsteak tomatoes |
| 2 | jalapeños |
| 3 | garlic cloves |
| 3 | green onions |
| 1 | bunch of fresh cilantro, leaves and tender stems |
| Juice of 2 limes | |
| Tortilla chips, for serving (optional) |
Steps
1
When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Slice bell peppers, tomatoes, jalapeños, garlic, and green onion so the insides are exposed. Place directly on the grill grates, close the lid, and sear for 2 minutes.
450 ˚F / 232 ˚C
Ingredients
2 bell peppers of any color
4 beefsteak tomatoes
2 jalapeños
3 garlic cloves
3 green onions
3
Reduce the Traeger temperature to 275℉ and continue roasting the vegetables for 1 hour.
275 ˚F / 135 ˚C
4
Transfer the roasted vegetables to a blender, along with the cilantro and lime juice. Purée until smooth.
Ingredients
1 bunch of fresh cilantro, leaves and tender stems
Juice of 2 limes
5
Serve the salsa with chips or on your favorite dishes. Enjoy!
Ingredients
Tortilla chips, for serving (optional)
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