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Cover the dried red chiles with boiling water and let stand until softened, about 30 minutes. Drain well. Discard the stems and seeds and finely chop the chiles.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the tomato, stem side down, in the center of the grill. Cover and cook, turning occasionally, until softened and charred all over, about 10 minutes.
Meanwhile, thread the garlic clove and onion onto a skewer. Place the skewer at the edge of the fire, where it is cooler. Cover and cook, turning, until lightly browned and just softened, about 8 minutes. core and peel the tomato.
In a blender, combine the tomato with the reconstituted chiles, grilled garlic and onion, chipotle and adobo sauce, cilantro and lime juice; puree until smooth. Scrape the salsa into a bowl and season with salt and pepper.
The salsa can be refrigerated overnight. Bring to room temperature before serving. Enjoy!