Smoked Salsa

Malinda Coletta


We have an abundance of tomatoes and peppers from our garden. It has been a banner year for tomatoes since we had so much rain early in the season! Therefore, we decided to make salsa with our harvest.


★★★★★ 1 vote

30 Min
10 Min


  • 7 lb
    tomatoes chopped
  • 1 lb
    peppers diced
  • 1 large
    red onion chopped
  • 1 large
    yellow onion chopped
  • 1
    head of garlic chopped
  • 1 bunch
    cilantro leaves only
  • 1 bunch
    thyme, leaves
  • 6
    hot red peppers chopped
  • 3 Tbsp
    kosher salt
  • 2 oz
    lime juice
  • 6 dash(es)
    tabasco smoked chipotle sauce
  • 1
    cap full of smoke

How to Make Smoked Salsa


  1. First, we boiled the jars, rings and lids to sterilize. Chopped all the ingredients. In a pan with hot oil we added the onions let them cook for about one minute then add the garlic. We then added the peppers and tomatoes salt, hot peppers, lime juice, Tabasco and the liquid smoke. This cooked for about 8-9 minutes we then added the cilantro and thyme.
  2. The mixture was removed from the stove and we began to fill the jars with the salsa. We wiped the edge of each jar with a clean paper towel then lifted the lid with a magnet and placed the lid on the top of the jar. You need to be careful not to touch the sterilized lids and jars so your salsa does not become contaminated, Once the lid is in place we twisted the rings in place to hold the lids. Back into the boiling water bath. The jars boiled for 15 minutes and were removed from the water and allowed to cool. As the jars are cooling, you will hear the lids popping and sealing themselves. If they do not pop, you can push them down and as long as they do not pop back up it is a good seal! Once completed cooled we removed the rings and labeled the salsa. Good eats!!!

Printable Recipe Card

About Smoked Salsa

Course/Dish: Salsas
Other Tag: Healthy

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