Chipotle Smoked Salsa

smoked salsa in a bowl on a sheet pan with beef quesadillas and tortilla chips

Smoked pineapple, carrots, sweet peppers, raisins, and chipotle peppers in adobo blended with lime juice.

5 from 1 vote

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Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: Servings

Calories: 24kcal

Author: Mason Woodruff

Ingredients

8 Mini Sweet Peppers or 4 Red Bell Peppers
4 large about 20 oz Carrots, peeled and halved
1/2 Pineapple peeled and cored
1 Tablespoon Olive Oil
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Ground Cinnamon
7 oz can Chipotle Peppers in Adobo
1/4 cup 40g Golden Raisins
1/4 cup Water

For Blending

Juice of 2 large Limes
1-2 cups Water to desired consistency
Salt to taste

Instructions

Preheat your smoker to 300ºF with the lid closed while preparing the fruit and veggies.
Toss the sweet peppers and carrots in the olive oil and season with salt and pepper. Sprinkle the cinnamon over the pineapple. Place the chipotle peppers in adobo and raisins in a smoker-safe dish with 1/4 cup water.
Place everything on the grill grates and smoke for 90 minutes before wrapping the carrots in foil (to speed up the cook). Cook for an additional 30-45 minutes until the carrots are fork tender.
Transfer everything, including the lime juice and 1 cup of water, to a food processor or blender. Blend on low to medium speed for 3-4 minutes until the salsa reaches your desired consistency. Add water to thin the salsa out, if desired, and salt to taste.
This salsa can be served chilled or at room temp, but it is best served warm. You can keep it on the smoker until ready to serve over keep warm in a saucepan over low heat.

Notes

You can reduce the spice level of the finished salsa by adding more acidity via lime juice or apple cider vinegar or sweetness via more raisins, pineapple, or sugar.

Nutrition