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Smoked jalapeño salsa.

Smoked-Jalapeño Garden Salsa

The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.

Equipment

  • 1 smoker (optional)

Ingredients  

  • 2 small jalapeños (or 1 ½ large)
  • 1 cup Roma tomatoes, diced
  • ¼ cup white onion, diced
  • 1 lime, juiced
  • ¼ cup cilantro, minced
  • 2 tablespoons garlic, minced
  • 1 teaspoon kosher salt

Directions 

  • Smoke jalapeños whole on any style smoker, at 225 degrees, for 45 minutes. If no smoker is available, the jalapeños can be charred whole on a grill or a gas burner, for 4 to 5 minutes on each side.
  • Once peppers are cool, peel the skins off and remove the seeds, then dice. You should end up with about ¼ cup of diced jalapeños.
  • Combine all ingredients in a mixing bowl for a chunky pico de gallo–style salsa. For a smoother salsa, puree in a blender till smooth. This is best served with tortilla chips, on top of eggs, or poured over fajitas.