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Smoker | |
| 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 | |
| Smoke jalapeños whole on any style smoker, at 225 degrees Fahrenheit, 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 around 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. Best served with tortilla chips, on top of eggs, or poured over fajitas. | |
Unrated | |
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