Smoky Poblano Salsa

Our family’s favorite salsa, perfected on the Traeger

Some recipes just feel like home, and for us, this is one of them. My husband is the mastermind behind this Smoky Poblano Salsa, and it’s become a tradition in our kitchen. Anytime we fire up the Traeger, this salsa isn’t far behind. It’s the recipe we always come back to, the one we love to share with friends, and the one that disappears first at the table.

This salsa is mild, deeply smoky, and rich in flavor—perfect for dipping chips, topping tacos, or spooning over grilled meats. The poblanos bring just the right amount of warmth without overpowering the tomatoes, and the smoke ties everything together in the most satisfying way.

If you’ve ever wanted to make a salsa that tastes like it came straight out of a taquería, this is it.

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Smoky Poblano Salsa Recipe

Ingredients

• 2 lb tomatoes – Roma preferred

• 8 small garlic cloves

• 4 medium poblano peppers

• 1 small-medium onion

• ½ cup fresh cilantro, chopped

• 1 lime, halved

• 2 tablespoons olive oil

• Salt to taste

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Instructions

1. Prep the Traeger
   Set smoker to 225°F and turn on the super smoke option.

2. Prep the veggies

   • Slice onion into chunks.

   • Score a small “X” on the top of each tomato (this makes peeling easier).

3. Smoke the ingredients

   • Place tomatoes, onion, and whole garlic cloves on butcher paper in a metal pan. Set on the bottom rack.

   • Place poblano peppers directly on the grill grates.

   • Smoke everything for 2–3 hours, depending on how smoky you’d like it. Flip the poblanos halfway through for even charring.

4. Steam the peppers
   Once done, immediately place the smoked poblanos in a closed container for 30 minutes. This step loosens the skins for easy peeling.

5. Cool & peel

   • Let everything cool slightly.

   • Peel the garlic, trimming any charred ends.

   • Slip skins off the tomatoes.

   • Wearing gloves (trust me on this one), peel and seed the poblanos. For a spicier salsa, you can leave in some of the inner ribs or add a jalapeño.

6. Blend
   Place smoked tomatoes, onion, garlic, poblanos, cilantro, olive oil, and juice of one lime into a food processor. Blend until smooth (or leave it a little chunky if that’s your style).

7. Season
   Stir well to make sure there aren’t hidden chunks of onion, then salt to taste.

8. Enjoy
   Serve with chips, tacos, or spoon it generously over grilled chicken or steak.

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Notes & Tips

• Poblanos are naturally mild. If you want more heat, leave some of the inner ribs or add a couple jalapeños to the smoker.

• Gloves are essential for handling the peppers—the oils will cling to your skin and can burn if you touch your eyes.

• This salsa stores well in the fridge for up to a week, but I’ll be honest… it’s usually gone within a day in our house.