Smoked Salsa

Smoked on the Big Green Egg, this salsa blends grilled tomatoes, charred peppers, and onions for a deep, smoky flavor. The subtle heat adds complexity, while fresh cilantro and zesty lime brighten it up. It’s perfect as a dip or a bold topping for tacos.

Ingredients

• 10 Roma tomatoes
• 1 white onion, quartered
• 2 poblanos
• 2 jalapeño
• 2 heads garlic
• 1 lime, juiced
• 1 bunch cilantro
• Salt to taste

Directions

1. Stabilize the Big Green Egg at 275⁰F/135⁰C, add a few chunks of oak, and set up indirect cooking.
2. Halve all the tomatoes and peppers, cut the tops off the garlic, and set them on the grill grate.
3. Smoke for 1.5 hours.
4. Pulse the cilantro, peppers, lime juice, and garlic in a food processor, then salt to taste.

Recipe and photo from Big Green Egg.