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Smoked Salsa Fresca

Smoked Salsa Fresca is sweet from the sweet peppers and Tomatillos with a hint of jalapeno. Plus, fresh tomatoes, sweet onion, smoked garlic and cilantro.

I needed to cold smoke some pork chops and wanted to get the most out of my grill time. So, I loaded up my Bull Racks with pork chops, garlic for our “Smoked Garlic Sauce” and the goodies for a Smoked Salsa Fresca. Being I had meat on I put an ice jug in the grill and gave everything a “Kiss of Smoke” for 2 hours. If you want a heavier smoke you can go longer, but be careful, if you “Over Smoke” everything will be bitter.

I gave it a “Kiss of Smoke” by loading a Wedgie (Our Store) with Green Mountain’s Texas Blend pellets. This is a blend of black oak, hickory, elm, and a hint of mesquite that gives your cook a flavorful “Kiss of Smoke”. Very Nice!

Smoked Salsa Fresca
A Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 2 to 4 hours cold smoke (To Taste)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Wood Pellets Texas Blend

A note on the ingredients used here. There is no right or wrong way to do this. It’s all based on your taste and what you like.

Ingredients: Smoked Salsa Fresca

  • 4 or 5 medium tomatoes
  • 12 medium size Tomatillos
  • 2 large sweet onions quartered
  • 6 or 8 mixed sweet peppers halved
  • 2 jalapenos halved
  • ½ cup cilantro, chopped
  • Handful fresh smoked garlic, to taste

Smoked Salsa Fresca
A Pellet Grill Recipe

Load Up Your Bull Racks and you’re ready for That “Kiss of Smoke

Directions: Smoked Salsa Fresca

Load your Wedgie  (Our Store) up and light it on the grill. Cut your onions into quarters and seed your peppers to pick up more smoke. Cold smoke (is under 100*) for 2 to 4 hours to your taste.
Being I also had meat on I put an ice jug on the grill and gave everything a “Kiss of Smoke” for 2 hours. If you want a heavier smoke you can go longer but be careful, if you “Over Smoke” everything will be bitter.

Chop all your ingredients and put them into a food processor and just give it a few pulses. Again, this is to your taste, you want it smoother pulse more. Like it chunky? Don’t pulse at all.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much, if any smoke, so it does not matter what kind of pellet you are using.

Smoked Salsa Fresca
A Pellet Grill Recipe

An Ice Jug to Keep the Heat Down


Time to Bring It In

Smoked Salsa Fresca

A Pellet Grill Recipe

Smoked Garlic for Our Smoked Garlic Sauce


Do a Rough Chop and Into the Food Processor


Let’s Eat!!!


Smoked Salsa Fresca
A Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti
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