Smoky, roasted, fresh, sweet, and hot—all in the same generous bowl.
YIELD10–12 cups
SMOKE225°F · 2 hr
ROAST425°F · 25 min
TOTAL2 hr 55 min
THE STORY
One salsa, three kinds of flavor.
This one was built around contrast. The tomatoes, onions, garlic, and peppers spend two hours over hickory. Pineapple goes into a hot oven until its sugars deepen. Mango, cilantro, and lime stay bright and fresh.
Bringing those pieces together gives the bowl its real character: smoke first, sweetness through the middle, then a warm chile finish. A rest in the refrigerator lets those layers settle into one another before the salsa hits chips, tacos, or grilled meat.
Method
Smoke the vegetables.Smoke tomatoes, onions, whole garlic heads, bell peppers, and jalapeños over hickory at 225°F for 2 hours, until softened and lightly charred.
Roast the pineapple.Roast on a sheet pan at 425°F for 25 minutes until caramelized. Cool.
Prep.Peel the smoked peppers and garlic. Roughly chop all smoked vegetables.
Combine.Mix the smoked vegetables, pineapple, mango, seasonings, cilantro, and lime juice in a large bowl.
Rest.Taste and adjust the heat. Cover and refrigerate at least 1 hour, preferably overnight.
Keep it coarse or chop it fine. For more heat, increase jalapeño or cayenne. Refrigerate and use within 5–7 days.
Comments
Loading comments…