Description
A bright, smoky salsa made with grilled tomatillos, sweet peaches, peppers, and onions. Slow smoking the ingredients on the Traeger grill adds deep wood-fired flavor and natural sweetness.
Yield
About 3–4 cups
Ingredients
- 4 tomatillos
- 2 peaches, halved and pits removed
- 2 large sweet onions, halved
- 1 red bell pepper
- 1 poblano pepper
- 1 jalapeño
- 1 bulb roasted smoked garlic
- 2 teaspoons lime zest
- 1 teaspoon chili powder
- 3 tablespoons lime juice
- Small bunch cilantro, chopped
- Salt, to taste
Instructions
1.
Preheat the grill. Preheat the Traeger grill to 225°F using Super Smoke if available.
2.
Smoke the vegetables and fruit. Place the tomatillos, peaches, onions, red pepper, poblano, and jalapeño on the grill. Smoke for 2–3 hours until softened. Smaller peppers may finish in 1–2 hours.
3.
Prepare the peppers. Remove stems and seeds from the jalapeño, red pepper, and poblano.
4.
Blend the salsa. Add the smoked tomatillos, peaches, onions, peppers, roasted garlic, lime zest, chili powder, lime juice, and cilantro to a food processor. Pulse until the salsa reaches the desired consistency.
5.
Season. Taste and adjust with additional salt or lime juice as needed.
6.
Chill. Refrigerate overnight before serving for best flavor.
Storage
- Refrigerate and use within 3–4 days
- Suitable for canning if processed properly
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