Smoky Pico de Gallo
Ingredients
- 1 large sweet onion, diced
- 2 jalapeno chile peppers, diced
- 1 habanero chile pepper, diced
- 6 cloves garlic, peeled and finely chopped
- 1 ½ tablespoons olive oil
- 12 Roma (plum) tomatoes, diced
- ¼ cup chopped fresh cilantro
- 2 fresh limes, juiced, with pulp reserved
- 1 teaspoon ground cumin
- ¼ teaspoon seasoned salt
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Instructions
- Preheat a smoker grill for 200 degrees F (95 degrees C). Add water to the bowl and wood chips to the side tray according to manufacturer's directions.
- Place onion, jalapeno peppers, habanero peppers, and garlic in an aluminum roasting pan small enough to fit into your smoker. Drizzle with olive oil, stirring to completely cover.
- Place the roasting pan into the preheated smoker. Smoke, using 1 to 2 pans of wood chips, until vegetables are tender but not dried out, about 1 to 2 hours.
- Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.
- Add smoked vegetables to the tomato mixture, stir to combine, and return to refrigerator to marinate for at least 30 minutes.
Source
Original recipe: View Original