Smoked Salsa

This robust homemade smoked salsa starts with tomatoes, onions, and peppers that are smoked low and slow in a smoker grill.


    • wood chips
    • 4 tomatoes, diced
    • 2 onions, diced
    • 1 green bell pepper, diced
    • 1 red bell pepper, diced
    • 1 yellow bell pepper, diced
    • 1 orange bell pepper, diced
    • 3 jalapeño peppers, diced
    • 1 lime, juiced
    • ¼ teaspoon garlic powder, or to taste
    • salt and ground black pepper to taste
    • 1 bunch fresh cilantro, finely chopped


  1. Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to the manufacturer's instructions.
  2. Combine tomatoes, onions, bell peppers, and jalapeños in an aluminum grill pan.
  3. Place the pan onto the grate of the preheated smoker grill; smoke for 3 hours.
  4. Remove vegetables from the smoker and transfer to a blender; blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.