This recipe is all about making delicious smoked salsa with peaches, tomatillos, peppers, and onions. Smoking and grilling all components add a unique wood-fired goodness to the salsa, perfect for nachos, chicken, or fish.
1. Preheat your grill to 225F (107°C) using a super smoke setting on a Traeger or similar smoker.
2. Place the tomatillos, peaches, jalapeño, red pepper, poblano, and onions on the grill.
3. Smoke for 2-3 hours until softened. Note that smaller jalapeños and poblanos may only take 1-2 hours.
4. Remove the stems and seeds from the jalapeño, red pepper, and poblano after smoking.
5. Place all smoked ingredients, along with the roasted smoked garlic, lime zest, chili powder, lime juice, and chopped cilantro, into a food processor.
6. Pulse until you reach your desired consistency – you can make it as thick or thin as you prefer.
7. Taste and adjust with additional salt and lime juice as needed.
8. Chill the salsa in the fridge overnight prior to serving for best flavor.
9. This smoked salsa can be canned or used within 3-4 days.
