One good jar. That’s all it takes. This bold, smokey salsa is built from fire-kissed vegetables, balanced with citrus and a punch of seasoning. It’s the secret weapon for tacos, chips, or eggs—no matter what time of day you’re getting after it.
Ingredients
4–5 medium Roma tomatoes, halved
2 jalapeño peppers, halved (remove seeds for less heat)
½ medium white onion, quartered
2 garlic cloves, skin on
Small handful cilantro (about ¼ bunch), stems removed
Juice of ½ lime
1 tsp Chef Paddy’s Signature All-Purpose Blend
1 tsp Accent (MSG) or sub with total 2 tsp kosher salt
Optional: splash of Bear & Burton’s W Sauce
Instructions
Fire up the smoker: Set to 225°F with hickory, pecan, or another medium wood. A pellet grill, offset, or smoker box on a kettle will all do the job.
Smoke the veggies: Place tomatoes, onions, and jalapeños on a wire rack. Wrap garlic cloves in foil and place in the smoker. Smoke for 90–120 minutes, until softened and blistered but not overdone.
Blend it up: Peel the garlic. Add all smoked vegetables, cilantro, lime juice, seasoning, and optional W Sauce to a food processor. Pulse until desired consistency.
Taste and tweak: Adjust salt, lime, or heat to your liking. Chill at least 30 minutes to let the flavors set.
Store: Pour into a mason jar. Keeps in the fridge for up to 5 days (if it lasts that long).
Chef Paddy’s Tips
Add depth: Roast a serrano for extra heat and smoky punch.
Too thick? Add a splash of water or tomato juice to loosen it.
No smoker? Char veggies in a cast iron skillet or on the grill—still hits.
