Ingredients
- 1 large sweet onion, diced
- 2 jalapeno chile peppers, diced
- 1 habanero chile pepper, diced
- 6 cloves garlic, peeled and finely chopped
- 1 ½ tablespoons olive oil
- 12 Roma (plum) tomatoes, diced
- ¼ cup chopped fresh cilantro
- 2 fresh limes, juiced, with pulp reserved
- 1 teaspoon ground cumin
- ¼ teaspoon seasoned salt
Why This Recipe Is So Tasty
Helpful Chef Tips
- Char the ingredients over an open flame or grill to enhance the smoky taste.
- Adjust the level of heat by adding more or fewer peppers according to your preference.
Step 1
Gently heat your smoker to about 200°F (95°C). Fill the water bowl and add wood chips to the side tray, following the instructions for your smoker. Toss the onion, jalapeños, habaneros, and garlic in a bit of olive oil so everything’s nicely coated, then place them in a small aluminum roasting pan that fits inside your smoker. Pop the pan in and let the veggies smoke for around 1 to 2 hours, using one or two batches of wood chips, until they’re soft but not dried out.
Step 2
While the veggies are smoking, put the tomatoes in a large glass bowl. Add the cilantro, lime juice and pulp, cumin, and seasoned salt, and give everything a good mix. Cover the bowl and stick it in the fridge.
Step 3
Once the veggies have finished smoking, add them to the tomato mixture and stir well. Let the salsa chill for at least half an hour to let those smoky flavors meld together.
