Smoked Creole Salsa
- 1 large red onion, peeled and halved
- 6 Roma tomatoes, halved and seeded
- 1 jalapeño pepper, halved and seeded
- 4 cloves garlic
- 1 lime, halved
- 1 cup cilantro, chopped
- 1 teaspoon Creole seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
In Presto® Indoor Smoker position charring cup around heating element and fill half full with wood chips; cover with charring cup lid.
Line top of base rack and one additional rack with aluminum foil. Place onion, tomatoes, pepper, garlic, and lime on prepared racks in smoker starting with the base rack. Place cover on smoker. Cold Smoke for 30 minutes. Remove vegetables; coarsely chop and place in bowl. Remove lime and squeeze juice of lime into bowl. Add cilantro, Creole seasoning, salt, and cumin. Stir ingredients until combined.
Watch Chef Kevin Belton prepare Smoked Creole Salsa in this video.