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Smoke Roasted Salsa

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 Min

Cook Time

1 Hr

Pellets

Hickory

Ingredients

This recipe serves:

6

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

    00:15

  • 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

    00:02

  • 3

    Reduce the Traeger temperature to 275℉ and continue roasting the vegetables for 1 hour.

    275 ˚F / 135 ˚C

    01:00

  • 4

    Transfer the roasted vegetables to a blender, along with the cilantro and lime juice. Purée until smooth.

  • 5

    Serve the salsa with chips or on your favorite dishes. Enjoy!

My Notes


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