Spice up your next backyard barbecue with this flavorful Traeger Smoked Salsa. Fire-roasted tomatoes, tomatillos, jalapeños, Anaheim peppers, and garlic get a kiss of smoke that transforms ordinary salsa into something bright, smoky, and addictive. This homemade version is fresh, free from preservatives, and incredibly versatile—perfect for chips, tacos, grilled meats, eggs, and more. Whether you’re an experienced pitmaster or a weekend griller, this recipe is straightforward and delivers restaurant-quality results at home.
Traeger Smoked Salsa Recipe
Tired of store-bought jars that lack character? This Traeger Smoked Salsa brings bright, smoky, and slightly sweet notes together for a salsa that stands out. The combination of tomatillos and Roma tomatoes gives a balanced acidity, while the roasted onions and garlic add depth. Smoking the vegetables concentrates their flavor and adds complexity you can’t get from roasting in an oven.
Use this salsa as a dip for tortilla chips, a topping for tacos or burritos, a spoonable accent for grilled proteins, or even stirred into scrambled eggs for a lively breakfast. It also pairs beautifully with smoked queso, grilled corn, and street-style tacos. Make a big batch—the flavors improve after a few hours in the refrigerator and will keep well for a week.
No fancy equipment is required beyond a pellet smoker or Traeger-style grill and a blender. If you don’t have exactly the same peppers listed, substitute with what you have on hand and adjust the heat to taste. The method is forgiving and ideal for experimenting with heat and herb balance.
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Recipe Shopping List
Here’s a concise list of what you’ll need. For exact quantities and a printable recipe card, see the recipe section below.
- Tomatillos
- Roma tomatoes
- Yellow onions
- Garlic
- Jalapeño peppers
- Anaheim peppers
- Limes
- Salt
- Cilantro
Try our Blackstone Quesadillas
How To Make This Recipe
Below is a clear overview of the process. Follow the detailed recipe card further down for exact amounts and timings.
- Preheat – Set your pellet grill or Traeger to 220°F.
- Smoke – Halve the tomatillos, tomatoes, and peppers; quarter the onions; smash or peel the garlic if desired. Arrange on a grill-safe baking sheet and smoke for 30 minutes at 220°F. Increase the temperature to 375°F and continue cooking another 20–30 minutes until the vegetables show good color but aren’t burnt.
- Blend – Transfer the smoked vegetables to a blender and pulse to your preferred texture. Work in batches if necessary.
- Season – Add fresh lime juice, salt, and chopped cilantro. Adjust salt and acidity to taste. Add hot sauce or extra chiles if you want more heat.
- Chill – Let the salsa rest in the refrigerator for at least a few hours, preferably overnight, to allow the flavors to meld.
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Recipe FAQ
Store the salsa in airtight jars or containers in the refrigerator. It keeps well for about a week. If you need to store longer, portion and freeze in freezer-safe bags. Note: this recipe is not formulated for water-bath canning—only use tested canning recipes for preserving at room temperature.
Absolutely. Add or reduce peppers for more or less heat, swap jalapeños for serranos or poblanos depending on desired spice, increase garlic for more punch, or reduce onion if you prefer. Fresh herbs and citrus can be adjusted to suit your taste.
We have Smoked Salsa Verde too!
Recipes To Pour This Salsa On
- This salsa brightens Blackstone Mexican Street Corn Off The Cob.
- Stir it into Blackstone Mexican Fried Rice for extra smoky flavor.
- Use it as a topping for a classic Mexican Shrimp Cocktail.
- Drizzle over Grilled Mexican Street Corn for a smoky, tangy finish.
- Finish Blackstone Brisket Tacos with a spoonful for brightness and heat.
- Top Traeger Bean Tostadas with this salsa for added freshness.
- Serve alongside Traeger Sheet Pan Chicken Fajitas or Traeger Beef Birria Tacos.
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Traeger Smoked Salsa
Smoky, bright, and versatile salsa made with fire-roasted tomatillos, tomatoes, peppers, onions, and garlic. Perfect for chips, tacos, and grilled dishes.
Ingredients
- 10 tomatillos
- 10 Roma tomatoes
- 2 medium yellow onions
- 8 cloves garlic
- 3 jalapeño peppers
- 3 Anaheim peppers
- 3 limes (juice)
- 1 tablespoon salt, start small and adjust
- Fresh cilantro, chopped
Instructions
- Preheat your pellet grill or Traeger to 220°F.
- Halve the tomatillos, tomatoes, and peppers. Quarter the onions and peel or smash the garlic cloves. Arrange everything on a grill-safe baking sheet.
- Smoke the vegetables at 220°F for 30 minutes. Increase the heat to 375°F and continue roasting for another 20–30 minutes, watching to avoid scorching. The vegetables should develop color and smoky aroma but can remain slightly firm.
- Transfer the smoked vegetables to a blender in batches. Pulse until you reach your desired salsa texture—chunky or smooth.
- Stir in lime juice, salt, and chopped cilantro. Taste and adjust seasoning or add hot sauce if you want more heat.
- Chill for a few hours or overnight; the flavors meld and improve with time. Serve chilled or at room temperature.
Notes
This recipe is highly adaptable—add more peppers for heat, more garlic for punch, or skip the cilantro if you prefer. Keep refrigerated and use within one week, or freeze portions for longer storage. Do not use this recipe for home canning—follow tested canning guidelines if you plan to preserve at room temperature.
Nutrition Information
Yield: 12 | Serving Size: 1
Amount Per Serving (estimate): Calories: 38 • Total Fat: 1g • Sodium: 533mg • Carbohydrates: 9g • Fiber: 2g • Protein: 1g
Nutrition data provided here is only an estimate.