How to Make Salsa as Good as a Mexican Restaurant

The Best Salsa Brands, as Chosen by Expert Cooks

We Taste Tested 5 Popular Brands of Salsa and Here's What You Should Know

How to Make Homemade Hot Sauce

How to Make Smoked Salmon Dip

67 Things to Do with a Jar of Salsa

48 Delicious Recipes That Use Liquid Smoke

65 Ways to Use Up a Jar of Salsa

21 Gluten-Free Dips and Salsas

Trader Joe’s Salsa Macha Is the Condiment of My Dreams

How to Make Chili Seasoning

How to Make Cowboy Queso

10 Must-Have Barbecue Sauce Recipes

9 Chili Pepper Sauce Recipes You Have to Try

22 Best Serrano Pepper Recipes

The Best Margarita Mix

The Ultimate Guide to Hot Sauces (and How to Use Them)

How to Make Smoked Corned Beef

You Can Make Smoked Cream Cheese, and We'll Be Snacking on It All Summer

TEST KITCHEN APPROVED

Sweet & Smoky Salsa

Name: Sweet & Smoky Salsa
Prep time: 60 min
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4 pints
Cuisine: North America, Mexican
Ingredients: 1 cup soaked mesquite wood chips; 2 medium onions; 12 garlic cloves, peeled; 3 teaspoons barbecue seasoning, divided; 2 pounds tomatillos, husked (about 12); 2 pounds plum tomatoes (about 8); 6 jalapeno peppers; 1-1/2 cups cider vinegar; 1-1/4 cups packed brown sugar; 1-1/2 teaspoons salt; 1/2 teaspoon pepper; 1/3 cup minced fresh cilantro

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 1 hour Process: 15 min.

By Taste Of Home Editorial Team

Recipe by Shelly Bevington, Hermiston, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on May 12, 2022

I love the roasted flavor that grilling gives food, so I decided to make a salsa from grilled vegetables. I think this recipe would also taste great using plum tomatoes. Also, if you can't use wood chip charcoal, you might try adding a little liquid smoke to the salsa while it cooks. —Shelly Bevington, Hermiston, Oregon

Canning Altitude

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Grill Wok

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

TEST KITCHEN APPROVED

Sweet & Smoky Salsa

Contest Winner

1 Reviews Add your review

Yield:4 pints

Prep:1 hour

Cook:15 min

Save Saved Saving email print

Ingredients

1 cup soaked mesquite wood chips
2 medium onions
12 garlic cloves, peeled
3 teaspoons barbecue seasoning, divided
2 pounds tomatillos, husked (about 12)
2 pounds plum tomatoes (about 8)
6 jalapeno peppers
1-1/2 cups cider vinegar
1-1/4 cups packed brown sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup minced fresh cilantro

Text Ingredients

Shop Recipe

Directions

1
Add wood chips to grill according to manufacturer's directions.

2
Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally.
3
Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally.
4
When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro.
5
Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
6
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts

1/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 180mg sodium, 11g carbohydrate (9g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.