Smoked Pico de Gallo
By Timothy Hollingsworth
1 Reviews
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 Min
Cook Time
30 Min
Pellets
Mesquite
Yields: 4 Servings
Ingredients
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
Units of Measurement:
Steps
Step 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
Step 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.
00:30
180 ˚F / 82 ˚C
Super Smoke
Ingredients
3 Cup diced Roma tomatoes
Step 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
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