Smoked Tomato Salsa

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Quick Facts:

Serves 4


3 to 4 whole small to medium tomatoes, preferably Roma or Italian plum, cored and unpeeled
6 plump garlic cloves, dry roasted in a skillet until soft
2 tsp dried ground guajillo chile
1-2 tsp ground chipotle chile
1/2 tsp dried oregano, preferably Mexican
1/2 - 1 cup chicken or vegetable stock
2 Tbsp sweet Balsamic vinegar
salt to taste
1/2 cup cilantro
1 Tbsp canola oil


Smoke the tomatoes in a stovetop smoker until soft, about 10 minutes. Turn off the heat and allow the tomatoes to sit for an additional 15 minutes to absorb the smoky flavor.

In a blender, puree the tomatoes with the garlic, both kinds of chile, oregano, cilantro, balsamic vinegar, and stock.

In a heavy skillet or large saucepan, warm the oil over high heat. Pour in the sauce, being careful to avoid splatters as the liquid hits the hot oil.

When the mixture stops its most insistent sputtering, reduce the heat to medium-low and simmer for about 15 minutes, until the sauce thickens but still spoons easily. Add salt to taste.

Reserve the sauce, or cool, cover and refrigerate for later use, warming again before serving. Serve over grilled chicken, on enchiladas, over a steak or with chips.

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