This homemade smoked salsa takes your dip game to the next level with rich, smoky flavor straight from the Blackstone 900 Pellet Grill. It’s fresh, flavorful, and easy to make—perfect for serving with tortilla chips or alongside your favorite grilled meats.

Ingredients

• 6 Roma tomatoes, halved
• 1 jalapeño (leave seeds in for more heat)
• 3 cloves garlic, crushed and peeled
• 1 yellow onion, quartered
• Fresh cilantro, to taste
• Juice of 1 lime
• Salt, to taste

Instructions

1. Preheat the smoker
   Set the Blackstone Pellet Grill to 225–230°F.
2. Prepare the vegetables
   Halve the Roma tomatoes and place them on a wire rack.
   Leave the jalapeño whole with seeds intact.
   Crush and peel the garlic cloves.
   Quarter the yellow onion. Arrange all vegetables on the rack (use foil if needed).
3. Smoke the vegetables
   Place the rack in the smoker and cook for about 2 hours until the vegetables are tender and infused with smoky flavor.
4. Blend the salsa
   Transfer the smoked vegetables to a food processor.
   Add cilantro, lime juice, and salt to taste.
5. Pulse and adjust
   Blend until you reach your desired consistency. Taste and adjust seasoning as needed.
6. Serve
   Transfer the salsa to a serving bowl and enjoy with tortilla chips or as a topping for tacos, grilled meats, or eggs.

Tips & Variations

• For a spicier salsa, add an extra jalapeño or keep all seeds intact.
• You can substitute part of the Roma tomatoes with tomatillos for a tangier flavor.
• This salsa can be made a day ahead and stored in the refrigerator for up to 3 days.