With salsa being the number one condiment in America, the preparation methods and combination of ingredients is almost unlimited. Salsa translates in several languages to “sauce” which leaves a lot of room for creative license. This recipe was created after a dinner party, when I found myself with a container of smoked vegetables left over the next day. I needed a topping for the trout I’d just cooked up so after dicing the smoked veggies, adding some fresh cilantro and lime juice, I had a smokey, flavorful, unique salsa. Next time you want to add a healthy side to your meal, hit the produce aisle or your local farm stand and make up a batch of Smoked Vegetable Salsa.
5-6 large tomatoes
4 large jalapeño peppers
2 bell peppers (red, orange or yellow)
2 sweet onions
2 ears fresh corn, husked
1/3 cup chopped fresh cilantro
1/4 cup fresh lime juice
1/2 teaspoon salt
Slice tomatoes and jalapeño peppers in half. Leave seeds in jalapeño peppers for hot salsa, remove seeds for mild salsa. Quarter bell peppers and remove seeds. Cut onions into 1/3”-1/2” slices. Prepare Smokehouse gas smoker by lining drip pan with foil and filling smoke box with hickory chips. Place vegetables on smoker racks. Smoke vegetables 30-45 minutes keeping smoker temperature around 300º-325º. For a smokier salsa, smoke longer; for a crunchier salsa, smoke less time.
Remove vegetables from smoker and let cool. Remove peels and seeds from tomatoes if desired. Chop tomatoes and place in a large mixing bowl. Dice or mince peppers and onions. Slice corn from the cob and add all ingredients to mixing bowl. Add cilantro, lime juice and salt and gently mix until everything is combined. Serve immediately or refrigerate.
Recipe by Tiffany Haugen