THE RECIPE JOURNAL · Appetizer
Smoky Fresh Pico
This bright and zesty salsa brings together fresh tomatoes, onions, and cilantro with a hint of smoky chipotle for a perfect balance of flavors. It’s a quick and easy way to add a burst of freshness to any meal or snack.
FROM THE KITCHEN • Smoky Fresh Pico
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your smoker to around 200°F. Fill the water bowl and add wood chips to the side tray following your smoker’s instructions. Toss the onion, jalapeños, habaneros, and garlic into a small aluminum roasting pan—one that will fit comfortably inside the smoker. Drizzle everything with olive oil and give it a good stir so all the veggies are coated.
02
Step 2
Once the smoker is ready, pop the roasting pan inside and let the veggies smoke for about 1 to 2 hours. Keep an eye on them—they should get tender without drying out. While the veggies are smoking, combine the tomatoes, cilantro, lime juice and pulp, cumin, and seasoned salt in a big glass bowl. Mix it all up, cover, and pop it in the fridge.
03
Step 3
When the smoked veggies are done, add them to the tomato mixture and stir everything together. Let the pico chill for at least half an hour so those smoky flavors can really meld.
Why you’ll love it
This salsa is bright and vibrant with a perfect smoky kick. It’s fresh, easy to make, and adds a burst of flavor to any meal. The combination of charred ingredients and fresh herbs creates a balanced taste that’s both bold and refreshing.
How to serve
This salsa pairs wonderfully with grilled meats, tacos, or as a dip for tortilla chips. It also works well as a topping for scrambled eggs or roasted vegetables, adding a fresh and smoky twist to your dishes.
Storage & leftovers
Store in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but for the best freshness, enjoy it within the first two days. Stir well before serving if any liquid separates.
