Smoky Pico de Gallo Salsa

Ingredients 0/10

Step 1

Warm your smoker to about 200 degrees F. While it’s warming up, add water to the smoker’s bowl and wood chips to the side tray following the instructions for your particular smoker.

Step 2

Toss the onion, jalapeños, habaneros, and garlic into a small aluminum roasting pan—make sure it fits inside your smoker. Drizzle everything with olive oil and stir it around so all the veggies get coated.

Step 3

Once the smoker is ready, place the roasting pan inside. Let the vegetables smoke for about 1 to 2 hours, or until they’re tender but not dried out. You can add more wood chips as needed to keep the smoke going.

Step 4

While the veggies are smoking, put your tomatoes in a big glass bowl. Add chopped cilantro, lime juice and pulp, cumin, and some seasoned salt. Give everything a good mix, then cover it and pop it in the fridge.

Step 5

When the smoked vegetables are done, add them to the tomato mixture and stir it all together. Let it chill in the fridge for at least half an hour so the flavors have time to meld. Enjoy!