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Smoked Pico de Gallo

Smoked Pico de Gallo

By Timothy Hollingsworth

Who knew smoked tomatoes could be so amazing? Chef Timothy did. Pair them with just about anything and add a whole new dimension of flavor.

Prep Time

10 Minutes

Cook Time

30 Minutes

Pellets

Mesquite

Ingredients

How many people are you serving?

4

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Units of Measurement:
main
3 Cup diced Roma tomatoes
1 Whole fresh jalapeño peppers, seeded and finely diced
1/2 red onion, diced
1/2 Bunch cilantro, cleaned and chopped
2 limes, juiced
To Taste Salt
To Taste Olive oil

Steps

  • 1

    When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

    Place the diced tomatoes on a small sheet pan spreading them into a thin layer. Place the sheet pan directly on the grill and smoke for 30 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

    Ingredients
    • 3 Cup diced Roma tomatoes

  • 3

    When the tomatoes are finished, toss all ingredients in a medium bowl and finish with lime juice, salt and olive oil to taste. Serve and enjoy!

    Ingredients
    • 1 Whole fresh jalapeño peppers, seeded and finely diced

    • 1/2  red onion, diced

    • 1/2 Bunch cilantro, cleaned and chopped

    • 2  limes, juiced

    • To Taste Salt

    • To Taste Olive oil

Cooking Notes

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