Smoked Tomato Salsa: Take your salsa to another level by easily smoking tomatoes right on your BBQ! The subtle smokiness adds depth and interest to this salsa, which is so light, fresh and juicy.
This post is from Recipe Swap Group: a bunch of us bloggers try each others’ recipes once a month. I was so excited to recreate this recipe when I saw it on The Olive Blogger (original post here), because I love anything a little outside of the norm or that involves a bit of a science experiment – and even better with fire! I think this is a genius idea from Canadian blogger Melissa and the salsa is delicious. Don’t worry if you don’t have a smoker like me, it’s easy to do this on your BBQ. You can buy wood chips at most big supermarkets in the BBQ/picnic section and foil trays like this are super cheap!
When I was a teenager, we lived in Herndon, Virginia- which is just outside of Washington, DC. There was a restaurant there called The Tortilla Factory that everybody went crazy for their salsa. I was very surprised how much this salsa looks and tastes just like the salsa I remember from that restaurant.
This salsa is a good halfway point between the freshness of pico de gallo (which uses raw tomatoes, onions and cilantro) and a cooked salsa, which reduces and thickens almost like a chutney. I’ve always been a fan of fresh and light, and this salsa has all the juiciness of a fresh salsa yet the intensified flavours of a cooked salsa. A winner!
One important thing to note: using the best tomatoes is key to making amazing salsa. Please don’t try and make salsa with under ripe, not fresh or bad tomatoes! They should be sweet and really juicy.
If you have a smoker, then this recipe is even easier: just smoke the tomatoes, onion, garlic and chilli for about 30 minutes then chop with the rest of the ingredients. However I don’t have one and so here is a way you can do it on your BBQ.
To make it on the BBQ, 1) simply soak some wood chips in water for half an hour, then place on the BBQ in a foil container with holes punched through the bottom.
2)You can place the chips right on top of a heated grate and keep the heat to medium. Allow the chips to get hot and start releasing smoke for 15 minutes or so before the tomatoes are added. 3) Once the wood is smoking and giving out a mesmerising smell, place the tomatoes on the hotplate right next to the chips, but not over direct heat. 4) Close the lid (keep to around 120C/250F) and allow to smoke for 30-40 minutes, or until blistered and browned on the edges. 5) Allow to cool then mix with the other ingredients. Voila!
Try this salsa with these unbelievably easy, crunchy and delicious Homemade Tortilla Chips. Check out my easy hack to make them! Love Guac? You must see this post I wrote for Everten Love to Cook for Guacamole, 4 Ways.
Here is your recipe for Smoked Tomato Salsa:
- 3-4 large tomatoes
- 1 small onion
- 2 cloves garlic
- ½ bunch cilantro (coriander)
- 1 whole jalapeño pepper
- juice of ½ lime
- ½ tsp salt
- Wood chips for smoking
- Soak the wood chips for 30 minutes then place in a disposable foil container with holes punched in the bottom. Place on the BBQ over a medium-low heat and allow to heat up and start releasing smoke (about 20 minutes).
- Place the tomatoes, garlic, onion and pepper on the hot plate of the BBQ (not on direct heat). Close the lid and let it smoke for around 30 minutes, keeping a temperature of about 100C/225F.
- Allow to cool before chopping everything well, adding the cilantro, salt and lime juice.