STREAMING NOW: Chuck's Eat the Street

Stove Top Smoker Smoky Spicy Salsa

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Be prepared with an extra bag of chips. From the "Smokin" cookbook. This recipe is to be made using a stove top smoker.”

Ingredients Nutrition


  1. Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.
  2. Cut the core of the tomatoes with a paring knife, then cut the.
  3. tomatoes in half through the core end. Squeeze out the seeds and juice. Line the tomato halves up side by side and cut side up on the smoking rack.
  4. Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.
  5. Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed. Check the tomatoes for doneness after standing off heat for 10 minutes.
  6. Cool the tomatoes to room temperature and slip off the skins. Chop coarsely. Toss the tomatoes with the chiles, red onion, and cilantro in a large bowl. The salsa improves it if stands at room temperature for about half an hour before serving. You can refrigerate the salsa for up to one day. Bring to room temperature and drain off any liquid before.
  7. serving.
  8. Note: Most of the heat in the chiles is in the seeds. Leave them in for more kick.
  9. Serving warm corn chips with the salsa is one of those little things that makes a big difference. Smoking them not only warms them up but adds a hint of smoky flavor. Pile as many chips into a 9 x 11 inch disposable aluminum pan as will fit into the smoker with the lid closed. Set up the smoker using 1 1/2 Tblsp of wood chips and smoke at medium.
  10. heat for 10 minutes. Serve warm from the smoker. You can smoke two or three batches of chips using the same 1 1/2 tablespoons of wood chips.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a