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Serves 10-15 people, takes 2 hours to make

Experience the irresistible allure of smoky flavors with our Smoked Cast Iron Roasted Salsa Recipe. Roast charred tomatoes, red onions, and bell peppers in a cast iron pan within a smoker, then blend with chipotle peppers, lime, and spices for a dip that’s perfect for chips, tacos, grilled meats, and more.

Smoked Salsa goes fast around here, and I’m sure it will in your house too.

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Why Roast or smoke the Salsa?
Ingredients:
Supplies Needed:
Instructions:
Variations of Smoked Salsa
Storing Smoked Salsa

Get ready to score big points at your gamedays and parties with a secret weapon that’ll have everyone cheering for more. Introducing our Smoked Cast Iron Roasted Salsa – a tantalizing fusion of smoky flavors and fiery zest that’s destined to be the star player on your snack table. Imagine the electrifying atmosphere as friends and family gather around, eagerly dipping their chips into this smoky masterpiece. With each bite, they’ll savor the rich intensity of fire-roasted vegetables blended to perfection with chipotle peppers and zesty lime. Get ready to kick off unforgettable moments and touchdown-worthy taste with a salsa that’s as vibrant as the crowd it’s served to./

Why Roast or smoke the Salsa?

Roasting the vegetables before blending them into salsa serves several important purposes that greatly enhance the flavor and texture of the final product:

Flavor Enhancement: Roasting vegetables caramelizes their natural sugars and brings out deeper, richer flavors. This flavor transformation adds complexity and depth to the salsa, making it more appealing and satisfying to the palate.
Aroma Development: The Maillard reaction that occurs during roasting creates aromatic compounds that contribute to the overall aroma of the salsa. The smoky notes from the charred skins and the sweet, earthy aroma from roasted vegetables combine to create a delightful sensory experience.
Texture Improvement: Roasting softens the vegetables, allowing them to blend more easily into a smoother consistency. The charred skins of ingredients like tomatoes and bell peppers can be easily removed after roasting, resulting in a smoother texture without the bitterness from the skins.
Complexity and Balance: The interplay of roasted sweetness, smokiness, and the natural acidity of the tomatoes and lime juice creates a well-balanced salsa with layers of flavor.
Intensified Heat: Roasting chipotle peppers intensifies their heat while also bringing out their smoky flavor. This ensures that the spiciness is evenly distributed throughout the salsa.
Reduced Water Content: Roasting removes excess moisture from the vegetables, preventing the salsa from becoming too watery when blended.
Consistency and Stability: Roasted vegetables tend to hold their shape and flavor better when combined, resulting in a salsa with a consistent taste and appearance.

Overall, roasting the vegetables before blending them for salsa is a technique that adds depth, complexity, and a delightful smoky element to the dish. It’s an integral step that transforms basic ingredients into a flavor-packed condiment that can elevate various dishes.

Ingredients:

8 large tomatoes
1 large sweet onion
2-3 garlic cloves, peeled
2-3 hot peppers, I used 1 Cayenne, chopped up, and 2 Jalapeno’s (adjust to taste)
1 red bell pepper
1 tablespoon olive oil
Juice of 1 lime
1 teaspoon cumin powder
Salt and pepper to taste
Fresh cilantro, chopped (optional, for garnish)

Supplies Needed:

Smoker
Charcoal
Cast Iron Pan-large
Blender or Food Processor
Smoking Wood Chips, I like Hickory here.
Serving Bowl

Instructions:

1. Prepare the Smoker:

Preheat your smoker to a temperature of around 225°F (107°C). Use wood chips or chunks of your choice to impart a smoky flavor to the vegetables.

Fresh Veggies ready for smoking. I even used some cherry tomatoes from the garden this time.

2. Prep the Vegetables:

Wash and dry the tomatoes, red onion, red bell pepper, and chipotle peppers. Keep the skins on the tomatoes and onion.
Cut the tomatoes and red onion into halves. Remove the stem and seeds from the red bell pepper and cut it into large sections.

3. Cast Iron Pan Setup:

Place a cast iron pan in the smoker to preheat along with it. The cast iron pan will not only roast the vegetables but also provide an additional layer of smoky flavor.

4. Roast the Vegetables:

Brush the vegetables with a light coating of olive oil to prevent sticking.
Place the vegetables in the preheated cast iron pan in the smoker. Allow them to roast for about 1 to 1.5 hours, or until they are charred and softened, turning occasionally for even roasting.
The chipotle peppers may roast faster, so keep an eye on them to avoid burning.
Leave out the cilartro, we add that while blending so it doesn’t burn.

5. Blend the Smoky Salsa:

Once the vegetables are done, remove them from the smoker and allow them to cool slightly.
Peel the charred skin off the tomatoes and garlic cloves.
In a blender or food processor, combine the roasted tomatoes, red onion, red bell pepper, peeled garlic, chipotle peppers, lime juice, cumin powder, salt, and pepper.
Pulse the mixture until you achieve your desired salsa consistency.
By pulsing your blender, you can avoid it turning more frothy. If it turns frothy, its no big deal.

6. Adjust and Garnish:

Taste the smoky salsa and adjust the seasoning as needed. Add more chipotle peppers for extra heat if desired.
Incorporate freshly chopped cilantro for a burst of color and freshness.

7. Serve and Enjoy:

Transfer the smoked cast iron roasted salsa to a serving bowl.
Pair it with tortilla chips, tacos, grilled meats, or use it to enhance various dishes.
Any leftover salsa can be stored in an airtight container in the refrigerator for up to a week.

This Salsa goes perfectly on gameday alongside other game day favorites:

Smoked Queso

Smoked Chicken Wings

Pulled Pork

Variations of Smoked Salsa

Fruit Infusion: Add a fruity twist to your smoked salsa by incorporating ingredients like diced mango, pineapple, or peach. These fruits complement the smoky flavors with their natural sweetness.
Herb Garden: Experiment with fresh herbs like chopped basil, mint, or oregano. These herbs can enhance the aroma and add complexity to the salsa’s flavor profile.
Corn and Black Bean Salsa: Mix in some grilled corn kernels and rinsed black beans for added texture and protein. This variation adds a hearty element to your salsa.
Avocado Creaminess: Mash or dice ripe avocado and gently fold it into the salsa for a creamy, rich texture. This variation balances the smokiness with a velvety avocado touch.
Fermented Salsa: Allow the salsa to ferment for a day or two in the refrigerator before serving. This not only intensifies the flavors but also introduces probiotics to the mix.

Storing Smoked Salsa

This recipe has not been tested by canning, so I don’t recommend it, instad I like to pop some in the refrigerator and freezer using pint size jars.

Refrigerator Storage: The smoked cast iron roasted salsa can be stored in an airtight container in the refrigerator for up to 1 week. Beyond this point, the quality of the salsa may begin to degrade, and its flavors might change. Always use your senses to determine if the salsa is still safe to consume.

Freezer Storage: If you want to extend the shelf life of your smoked salsa, you can freeze it. Transfer the salsa to a freezer-safe container or resealable plastic bags, leaving some space at the top to allow for expansion as it freezes. Smoked salsa can be stored in the freezer for up to 3-4 months. When you’re ready to use it, simply thaw it in the refrigerator and give it a good stir before serving.

Remember that freezing may slightly alter the texture of the salsa due to the water content in the vegetables. After thawing, the salsa might be a bit more watery, but you can give it a thorough stir to help regain a smoother consistency.

As always, trust your senses and discard the salsa if you notice any off smells, flavors, or signs of spoilage when thawing or reheating.

By using a smoker and a cast iron pan, this smoked cast iron roasted salsa recipe adds an irresistible smokiness to your classic salsa. The melding of charred vegetables and chipotle peppers creates a depth of flavor that’s perfect for dipping, drizzling, or marinating. Elevate your culinary creations with this smoky twist on a beloved condiment.

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