Smoked Tomato Salsa

Posted by BBQ Resources at 10/15/2008 5:20 PM
Categories: Projects
Another family favourite from the Big Green Egg..........

Smoked Tomato Salsa

  • 3 pounds roma (plum) tomatoes, about 15-16 total
  • 1 red bell peppers, 1 green bell pepper
  • 1-2 tablespoons garlic chopped
  • 1/8 cup lime juice
  • 1 tablespoons salt
  • 1/2 tablespoon sugar
  • 1/2 tablespoon ground cayenne pepper
  • 1  teaspoon ground cumin
  • 1 red onion, chopped
  • 1 yellow onion, chopped
  • 3-4  jalapeno peppers, chopped

  1. Roast/smoke tomatoes on the grill using a light (cherry, apple, pecan) smoke. About 2 hrs with indirect 200-225°F temperature will get a prominent level of cooking and smokiness into the tomatoes.
  2. Place in container with clear wrap over top until skins slip easily from tomato.  Dice/chop to desired consistency.  
  3. On direct, glowing coals, place bell peppers and turn and move until entire pepper is charred.  Remove to container sealed with clear wrap for 10 minutes, and skins should slide right off.
  4. Mix chopped tomatoes, garlic, lime juice, salt, sugar, cayenne pepper and cumin into a non-reactive saucepan. Bring to a boil.
  5. Mix in red onion, yellow onion and jalapeno peppers.  Continue boiling until vegetables are soft and mixture has reached desired consistency. 
  6. Add roasted bell peppers, which have been cut to fine dice. Remove from heat. 
  7. Refrigerate until serving. If canning, use a hot water bath for 15 minutes on sealed mason jars.

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