– 25 medium roma tomatoes, halved – 10 medium jalapeño peppers, halved – 2 medium white onion, quartered – 2 heads of garlic – 1 bunch parsley, stems off – 2 limes – 3 T seasoned salt – 2 T kosher salt – 1 T chili powder – 1.5 t cumin
Halve tomatoes and remove stems. Halve jalapeños and remove stems, quarter onions. Cut top off garlic and wrap in foil. Smoke all veggies at 225 for 2 hours directly on the grate.
Squeeze out roasted garlic. Blend everything in batches with spices, juice of limes, and parsley.
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I based this off of Meat Church’s recipe but added cumin and chili powder and swapped out cilantro to parsley.
https://www.meatchurch.com/blogs/recipes/smoked-salsa
Ingredients:
– 25 medium roma tomatoes, halved
– 10 medium jalapeño peppers, halved
– 2 medium white onion, quartered
– 2 heads of garlic
– 1 bunch parsley, stems off
– 2 limes
– 3 T seasoned salt
– 2 T kosher salt
– 1 T chili powder
– 1.5 t cumin
Halve tomatoes and remove stems. Halve jalapeños and remove stems, quarter onions. Cut top off garlic and wrap in foil. Smoke all veggies at 225 for 2 hours directly on the grate.
Squeeze out roasted garlic. Blend everything in batches with spices, juice of limes, and parsley.