1 hr 20 mins
Chef 358412's Note:
This salsa is somewhat labor intensive but worth it! It requires a grill with the ability to smoke food. I came up with this because I just got a new grill/smoker, the inspiration was the Roasted Poblano Salsa in Ancho Grilled Chicken Breasts With Roasted Poblano Salsa
My Private Note
Units: US | Metric
- 1Prepare a moderately hot fire in your grill.
- 2Slice the red onion and drizzle with olive oil.
- 3Grill the onion until it begins to brown but is still crunchy. Remove and chop finely.
- 4Roast the poblano chiles and one jalapeno over the fire until the skins are thoroughly blistered.
- 5Place the chiles in a plastic bag to "steam" for 20 minutes.
- 6Chop one tomato, one jalapeno (if you like a little extra kick! Otherwise leave out this pepper), the green onions, cilantro and parsley. Combine in a bowl with the grilled red onion.
- 7Scatter wood chips to create smoke, according to the method appropriate for your grill.
- 8Place 4 tomatoes and all the tomatillos in the smoker and smoke until the tomato skins are brown and begin to burst. The tomatillos should be brownish also but their skins are not likely to burst.
- 9Remove and chop finely. Add to bowl with other ingredients.
- 10Remove skins from chiles. (I leave the ribs and seeds in, but if you like a milder salsa remove them) Chop finely and add to bowl.
- 11Break out the chips!
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Nutritional Facts for Smoked Tomato Salsa
Serving Size: 1 (120 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 29.6
- Calories from Fat 2
- Total Fat 0.3 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 6.6 mg
- Total Carbohydrate 6.6 g
- Dietary Fiber 1.7 g
- Sugars 3.7 g
- Protein 1.2 g