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Grilled Salsa by Smoke on Wheels BBQ


  • 4-5 Roma Tomatoes (Should be firm and ripe)
  • 2 Jalapeños (red & green if available)
  • 1 Poblano Peppers (optional)
  • 1 Large Sweet Onion
  • 6 cloves Garlic
  • 1 Lime
  • ¼ cup olive oil
  • Cilantro
  • Sea Salt / Black Pepper


  • Set your grill up indirectly and preheat to 375-degrees.
  • Wash the vegetables and place ½ of them on a Grillmat.
  • Roast them until soft. (~20 minutes)
  • Put peppers into a ziplock bag and seal; let steam for 10-15 minutes, to release the skin.
  • Peel and seed the peppers.
  • Place all vegetables into a food processor and add the juice of the lime, and 1 tsp salt/pepper.
  • pulse blend until the desired consistency is achieved.
  • Add additional seasoning to taste, then serve!

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This recipe was provided to us by Andy Groneman of Smoke On Wheels Championship BBQ

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