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Smoked Salsa

  • Author: Sarah


A healthy zucchini and tomato salsa that’s smoked for extra depth of flavor.


  • 12 cups zucchini, coarsely grated
  • 3 medium onions, finely diced
  • 2 red sweet peppers, finely diced
  • 1 green sweet pepper, finely diced
  • ¼ cup sea salt (non-iodized)
  • 12 cups chopped fresh roma tomatoes
  • 6 smoked poblano peppers, diced
  • 2 smoked jalapeno peppers, diced
  • ¼ cup fresh cilantro, chopped
  • 1 teaspoon cumin
  • 1 teaspoon pepper, freshly ground
  • 3 garlic cloves, peeled and finely diced
  • ½ cup honey
  • 2 cups cider vinegar


  1. Grate the zucchini with the skin on using the coarse side of a box grater or food processor.
  2. Add the grated zucchini to a large bowl. Add onions and sweet peppers to the bowl along with the salt.
  3. Stir briefly to distribute the salt. Cover with plastic wrap and set aside for 4 hours.
  4. Meanwhile, wearing gloves, slice the poblano and jalapeno peppers in half. Remove the seeds and membrane.
  5. Place the prepared peppers in a grill pan. Using a pellet grill or smoker, smoke the peppers
    at 225°F for 3 hours, turning halfway through the smoking time. Allow the peppers to cool until they are cool enough to handle.
  6. Wearing gloves, cut the peppers into fine slices.
  7. Prepare the tomatoes, by dipping the tomatoes for 1 minute in boiling water to loosen the skins. Plunge the tomatoes in cold water. Slip the skins and remove the core end of the tomatoes.
  8. Coarsely dice the tomatoes and place them in a large pot. Add the cilantro, cumin, pepper, and garlic cloves to the pot with the tomatoes.
  9. Drain the zucchini mixture in a colander. Rinse with cold water to remove excess salt. Squeeze out excess liquid and add the zucchini to the tomatoes in the pot.
  10. Stir well to evenly distribute the zucchini and tomatoes in the pot. Simmer the pot over medium heat to reduce the liquid, about 2 hours.
  11. Add the smoked hot peppers to the tomato – zucchini mixture. Stir well. Add the date syrup and vinegar.
  12. Continue simmering over medium heat until the mixture is thickened, about 30 more minutes.
  13. Ladle into clean pint jars, leaving a ½ inch head space. Wipe the jar rims, and add lids and rings to the jars. Place the jars in a water bath canner.
  14. Water bath can the salsa for 15 minutes, plus your altitude adjustment. (I’m at 2700 feet and processed my jars for 20 minutes).

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