Smoky Tomato Salsa

Smoky Tomato Salsa Recipe
Becky Luigart-Stayner
Smoked tomatoes and jalapeño pepper make a world of difference in this salsa and blend beautifully with the garlic and lime. Garnish with a cilantro sprig, if desired.


2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 16
Caloriesfromfat 11 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 3.7 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 152 mg
Calcium 8 mg


2 cups wood chips
Cooking spray
5 large plum tomatoes (about 2 pounds)
1 jalapeño pepper
1 tablespoon fresh lime juice
1/2 teaspoon dried marjoram or oregano
2 garlic cloves, minced
1 cup diced red onion
3 tablespoons chopped fresh cilantro
1/2 teaspoon salt


Soak wood chips in water 30 minutes; drain well.

Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain grill temperature at 200° to 225°.

Place the wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place tomatoes and pepper on grill rack over foil pan on unheated side. Close lid; cook 50 minutes. Remove tomatoes and pepper from grill; discard stem from pepper.

Place tomatoes, pepper, lime juice, marjoram, and garlic in a food processor; process 1 minute or until smooth. Pour mixture into a medium bowl; stir in onion, cilantro, and salt. Cover and chill at least 45 minutes before serving.

Bill and Cheryl Jamison,

Cooking Light

July 2005
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