Smoked Blend Salsa

Salsa’s origins can be traced all the way back to the Aztecs in 3000 BC, although some say that conquistadors named it around 1520. We’re bringing the sauce into the 21st century with Smoke-Blended Salsa. Grilling the tomatoes and veggies over aromatic wood smoke gives this bright dish a depth of rich flavor, infusing this historical condiment with wood-fired flare—Traeger style.

Ingriedients:

• 2 large tomatoes
• 2 – 10 oz cans original Rotel Diced Tomatoes & Green Chilies
• 1 medium Sweet Onion
• 2 clove Garlic, peeled and smashed
• 1 – 1 ½ Jalapeno, seeded or not (depends on how spicy you like it)
• 2 tsp. Honey
• 1 tsp. Salt
• 1/2 tsp. ground Cumin
• Large handful of Cilantro
• Juice of 2 Limes

Preparation:

Start your Traeger on Smoke with the lid open until the fire is established (4-5 minutes). Set the temperature to High (450°F) and preheat, lid closed (10-15 minutes).

While your Treager is heating up, halve your tomatoes and jalapenos. Slice the onion. Once preheated, place tomatoes, jalapenos and onion cut side down, directly on the grate and grill for 5-10 minutes.

After grilling, put all the ingredients in the base of a food processor or good blender and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and adjust to taste. Serve with chips or over tacos.

Enjoy!