If you are one of the many green thumbs in the world (that I am envious of) you probably have an abundance of garden fresh produce just ready for harvesting. Even if you aren't personally a gardener (I feel you) this time of year is perfect for hitting up the farmer's markets and getting your hands on some delicious summer fruits and vegetables.
A seasonal favorite around Traeger Nation is fresh salsa, but when you have a grill as versatile as a Traeger, fresh salsa takes on a whole new meaning. Next time you get the hankering to whip up a batch of summery salsa, try following this recipe and roast those veggies! To us, it tasted like old school Tex-Mex salsa from a classic cantina. We loaded our chips so full of this flavorful stuff, we actually ran out of salsa before we ran out of chips!
Smoke Roasted Salsa
Prep Time: 10-15 minutes
Cook Time: 20-30 minutes
Serves: 6-8 as an appetizer
Recommended Pellets: Hickory, Oak
5-6 roma tomatoes
1/2 large white onion (sliced ringwise)
2 whole green onions (trimmed to 5 inches)
1/2 bunch cilantro
3 cloves chopped garlic
1 teaspoon salt
1 tablespoon apple cider vinegar (optional)
1 tablespoon lime juice
1/4 teaspoon ground cumin
1/2 teaspoon Mexican oregano
1/2 teaspoon ground black pepper
1 tablespoon olive oil
Start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the grill up to High. Allow to preheat for 10-15 minutes.
Place tomatoes, jalapenos, onions, and green onions on the hot grill. Pile cilantro on top, so that it does not touch the grill grate.
Roast your veggetables until lightly blackened on all sides (about 10-15 minutes per side) Remove the cilantro and green onions after the first 10 minutes to prevent burning as this will make them bitter.
Allow the vegetables to cool on a platter for a few minutes until they are cool enough to be handled. Remove the cilantro and jalapeno stems. For a milder version, also remove the jalapeno seeds.
Place jalapeno peppers, tomatoes, onions, and cilantro and pulse in a food processor until just coarsely chopped.
Transfer to a bowl, add the chopped garlic and remaining ingredients and mix well. Stir in any additional salt or pepper to taste.
Can be served warm, or chill it in the refrigerator until ready to use. Serve with chips, on burritos, layered on your eggs, or just drink it from the bowl!