Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Smoky Tomato Pico de Gallo

4.0
Save
Rate
Tap to rate
PREP TIME
25 min
COOKING TIME
60 min
TOTAL TIME
115 min
SERVINGS
8 servings
Dinner
Smoky Tomato Pico de Gallo
Ingredients
  • 1 large sweet onion, diced
  • 2 jalapeno chile peppers, diced
  • 1 habanero chile pepper, diced
  • 6 cloves garlic, peeled and finely chopped
  • 1 1/2 tablespoons olive oil
  • 12 Roma (plum) tomatoes, diced
  • 1/4 cup chopped fresh cilantro
  • 2 fresh limes, juiced, with pulp reserved
  • 1 teaspoon ground cumin
  • 1/4 teaspoon seasoned salt
Instructions
1
Preheat the smoker grill to a temperature of 200 degrees Fahrenheit (95 degrees Celsius).
2
Follow the manufacturer's guidelines for adding water to the bowl and wood chips to the side tray.
3
Arrange sliced onion, jalapeno peppers, habanero peppers, and minced garlic in a suitable-sized aluminum roasting pan that can fit comfortably into your smoker.
4
Drizzle the vegetables with olive oil, ensuring they are thoroughly coated.
5
Carefully place the roasting pan into the preheated smoker, utilizing 1 to 2 pans of wood chips for smoking.
6
Allow the vegetables to become tender but not dry, taking approximately 1 to 2 hours.
7
Simultaneously, combine diced tomatoes in a large glass container.
8
Add chopped cilantro, lime juice, lime pulp, cumin, and seasoned salt to the tomatoes.
9
Mix everything together, cover the container, and refrigerate it.
10
Add the smoked vegetables to the tomato mixture.
11
Stir everything together, then return the container to the refrigerator for at least 30 minutes of marination.