Fire Roasted/Smoked Salsa

11/5/2021 – Inspired by Chef Greg at REC TEC Grills here. We did not follow his recipe close enough as the veggies were smoked naked. But, the salsa is good with a lot of potential. Next time put the olive oil on the veggies with the 6POGS so the oil holds the seasoning and catches the smoke.


Red onion was in the SS perforated bowl.
  1. 2 lbs. of Roma tomatoes. Recipe called for Campari tomatoes.
  2. 3 small Tiburon Poblano Peppers from the garden
  3. 1 red serrano and 1 Pepper Chile G76, both from the garden
  4. 1 avg size red onion
  5. 6POGS
  6. Olive oil
  7. Salt
  8. Pepper
  9. about 2 cups stemmed fresh cilantro
  10. Fresh lime
  11. Honey
  12. Hot sauce. Chrystal


  1. Cut tomatoes in half and removed seeds and pith
  2. Cut peppers into quarters and removed seeds
  3. Cut red onion into quarters, then cut them in half and broke into 2-3 layer pieces
  4. Should have “Mix ingredients 1-8 in bowl” but just put the veggies in the heated REC TEC
  5. Set grill to 350ºF
  6. Smoked for 30 minutes
  7. Place ingredients into food processor
  8. Add ingredients 9-12 into food processor, adding salt
  9. Pulse ingredients in food processor
  10. Let sit overnight
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