Sides & Desert Recipes

How to Make Garlic and Smoked Tomato Salsa at Home

Published

8 months ago

October 2, 2024

Lookin’ for a salsa that’ll knock your boots off? This here Garlic and Smoked Tomato Salsa is the real deal, y’all. I’m Travis “Smoke Daddy” Wheeler, comin’ at ya from Franklin, Tennessee, where we live and breathe that smoky goodness. This ain’t no wimpy dip—it’s got the grit of hickory-kissed tomatoes and a garlic punch that’ll make your BBQ sing. I reckon you’re cravin’ that low-and-slow vibe already, so let’s get that fire goin’ and dive into this smoky masterpiece! Garlic and Smoked Tomato Salsa ain’t your run-of-the-mill salsa—it’s a game-changer for any BBQ shindig. The deep, smoky flavor comes from charrin’ them tomatoes and peppers just right, givin’ ya that perfect smoke ring vibe without the brisket. Then, the garlic rolls in like a Tennessee thunderstorm, elevatin’ every bite. Whether you’re dippin’ chips or slatherin’ it on some grilled meat, this salsa’s gonna have your guests hollerin’ for more. Best part? It’s simpler than a two-step dance. Let’s fire up that grill, folks!

Bowl of Garlic and Smoked Tomato Salsa with fresh ingredients

Garlic and Smoked Tomato Salsa ready to serve.

Ingredients for Garlic and Smoked Tomato Salsa

Romesco Puree Ingredients

1/4 red chili, seeds removed
2 tablespoons toasted almonds
2 tablespoons toasted hazelnuts
1/3 cup olive oil
2 peeled cloves of garlic
1 slice of white bread, crust removed
1/2 red pepper, deseeded and chopped
1 tablespoon tomato puree
1 tablespoon + 1 teaspoon white wine vinegar
A sprinkle of Maldon salt

Salsa Ingredients

4 large plum tomatoes, on the vine
1 red pepper
2 tablespoons olive oil
1 red chili
2 teaspoons Cabernet Sauvignon vinegar
1 teaspoon lime juice
1/4 cup chopped red onion
1 tablespoon Romesco puree (from above)
A sprinkle of Maldon salt
2 teaspoons chopped fresh basil

Method for Garlic and Smoked Tomato Salsa

Making the Romesco Puree

Chuck all them Romesco puree fixin’s into a food processor and blend ‘er up ‘til she’s smooth as a Tennessee whiskey.
Set it aside for the salsa—don’t go sneakin’ a taste yet, we’re buildin’ somethin’ special here.

Preparing the Smoked Tomato Salsa

Get them coals glowin’ hot, then toss the red pepper and chili right on ‘em. Char ‘em ‘til they’re blacker than a moonless night. Pop ‘em in a bowl, cover with plastic wrap, and let ‘em sweat like a hog in July for a few minutes.
Next, give them plum tomatoes a light kiss of smoke on the grill—low and slow now, ‘til the skins split like a perfect brisket bark. Pull ‘em off, bowl ‘em up, cover with wrap, and let ‘em steep for a spell.
Peel them skins off the chili, tomatoes, and pepper—easy does it—and scrape out the seeds. We’re after that smoky soul, not a firestorm.
Chop ‘em all up fine and toss ‘em in a bowl, like you’re mixin’ a rub for a pork shoulder.
Pour in the vinegar, lime juice, that Romesco puree, and chopped red onion. Stir it up good—let them flavors meld like smoke and meat on a 12-hour cook.
Mix it all together to bring out that Garlic and Smoked Tomato Salsa magic, hit it with a sprinkle of salt, and fold in the basil for a fresh finish.

Serving Suggestions for Garlic and Smoked Tomato Salsa

This here salsa’s tougher than a two-dollar steak and versatile as all get-out. Try it these ways:

As a dip with tortilla chips—crunchy and smoky, just like we like it.
As a toppin’ for grilled chicken or steak—adds that hickory kick to every bite.
Mixed into pasta for a smoky twist—think of it as BBQ science in a bowl.
Slathered on sandwiches or burgers—takes ‘em from good to downright legendary.

Go on and mess around with it—find your own way to love this Garlic and Smoked Tomato Salsa. It’s your BBQ, your rules.

For more grilling tips, check out our guide our Tips & Tricks.

Take a deep dive into the history of salsa.

Got your own take on Garlic and Smoked Tomato Salsa? Holler at me with your tips or twists in the comments below! Or, mosey on over to our other BBQ recipes for more smoky inspiration.