How to Smoke Salsa

Smoked Salsa
Salsa. The fresh side that can pair with breakfast, lunch & dinner. We snack on salsa with chips nonstop. Plus, we use salsa on everything from breakfast tacos to brisket tacos. In true Meat Church fashion, we are going to smoke the vegetables first to create a tasty Smoked Salsa. We use a pellet grill with hickory pellets in this how-to video. However, if you would prefer the salsa very smoky then you can smoke this in an offset smoker or use a heavier smoke wood such as mesquite or oak.
In this recipe & video I use 10 jalapeño peppers which will create a medium heat level. If you would prefer your salsa mild, use 5. If you want your salsa hot, go with 15 - 20 peppers or a hotter pepper such has habanero.
This recipe will yield approximately 7, 16-ounce jars of salsa. These make great gifts!
Recipe: www.meatchurch...
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Welcome to the official Meat Church BBQ KZbin channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
#MeatChurchBBQ​ #SmokesSalsa #Salsa

[@krisblodgett9623]

I made this salsa over the weekend, everyone who has tried it says it's probably the best salsa they've ever had. Best recipe I've ever gleaned from the Meat Church for sure!! Thanks Matt!

[@letsdomoregood]

Good feedback! I plan to try it!

[@roxannewhite9554]

Just made this & boy I have some regrets!! I followed the recipe to a T but I only made a half batch. Had I known how incredible this would be, I’d have made a quadruple batch!!! My husband and I are standing in the kitchen eating the salsa with a spoon like it’s ice cream! Thanks for yet another amazing recipe!!

[@randymo8709]

Love to see more videos on condiments / side dishes. Such a great way to show the versatility of smoking.

[@MeatChurchBBQ]

Agree with that and will do!

[@theinterneter]

I really appreciate your content, Matt. Living in Australia is probably as far from Texas as possible, but you're my go-to for inspiration and recipes. Thank you for doing what you do!

[@MeatChurchBBQ]

I appreciate that!

[@jim3578]

Made 3 batches all ready and my wife, kids & friends love it! Thanks Matt

[@jasonhollinger9513]

I’ve dabbled in making my own salsa. So I’m definitely going to make this one. Thank you for inspiring others to get outside and cook. I like the bonus material too. Nice addition.

[@gbird153]

Legit Texas-style barbeque has been a relaxing hobby and passion of mine for a long time. I've followed a lot of folks and tried a lot of recipes, but my BBQ didn't start to get compliments, and friends/family actually BEGGING me to make it until I started following Meat Church and your recipes Matt. Thank you for helping this normal, northern dude make phenomenal BBQ. All that's left is to get to one of your schools and be able to thank you in person! Meat Church follower for life right here!

[@MeatChurchBBQ]

I really appreciate this note Gregg. Cheers my friend and thank you for being here!

[@jasonpavelchik4652]

I’ve just gotta say I’ve never been mad at any of your recipes that I’ve tried making myself. And there have been a ton. Love what you do and the passion you show doing it. Thanks Matt!

[@scotttucker9613]

The good folks at brookshires gave me the side eye as I bought half of their romas, sitting on the porch enjoying the sun as that hickory rolls this afternoon...thanks for the easy recipe!

[@Powerstroke7911]

Brother, you’ve taught me so much about cooking on a smoker…I and especially my family and friends, appreciate it immensely! Thank you and Keep ‘em rolling out!

[@akruffneck47]

Just made my first batch of this salsa. IMO the veggies only needed an hour of smoke. I used my offset, cause I don't have a traegar. I also, altered the recipe just a little bit. I only used 5 jalapenos(removed the seeds), I used one yellow onion, & 1 purple onion. Even threw in a freshly grown bell pepper. Used both the smoked garlic & minced garlic. I used 4 tbsp of salt, 1 tbsp of Tony's, & 1 tbsp of a seasoning I picked up from steamboat billies in lake Charles, LA. It still tastes amazing, but could be hotter. That's why I'll be using 8-10 jalapeños next time. Salsa is currently chilling and I'll be jarring the salsa in an hour. Love the recipe, Meat Church rocks.

[@dw36791]

These videos just keep getting better and better. Thank you for what you do.

[@MeatChurchBBQ]

Thank you!!!!

[@wickedgrizzly4699]

I have followed you for a couple of years and have made every recipe you have ever posted, so i will most definitely make this one. I love what you bring to the table, and i have learned so much about bbq. Thank you for doing what you do and making me the best pit master i can be.

[@MeatChurchBBQ]

I really appreciate the kind words!

[@graken22]

I have made this salsa for a long time but I have never ever thought of smoking all these ingredients first and the mixing them all together. I am a big fan of MP and Meat Church so I am going to give this a shot. I think my wife might think I am crazy but hey if Matt can make it then she will say go for it!😁😁

[@matthewmullane3601]

Just finished up making this. Phenomenal salsa. I was expecting a lot of heat like he said but it’s the perfect amount. Awesome recipe.

[@MeatChurchBBQ]

Love this feedback. Thank you Matthew!

[@letsdomoregood]

Good feedback!

[@barbru3598]

like the follow-up. Like the idea of not being "Sponsored/paid" keeps it real. Thank you.

[@kcbbqguy9730]

Love the new breakdown at the end. A really nice recap of what we saw and how to improve it.

[@MeatChurchBBQ]

Appreciate the feedback!

[@victorkramer4527]

Was really curious about this video, as I've been doing something very similar for about 4 years now. I love the smoky flavor. I pressure can mine for extended shelf life. I also do a smoky tomato juice that is great in Bloody Mary's. Love your content, keep it up!

[@BenPrzeslak]

Love the new section at the end! Easily one of my favorite cooking channels on YT! Keep up the great work, Matt!

[@MeatChurchBBQ]

Thanks Ben!

[@jimpuskar9291]

Thanks for showing us backyard pit masters, another fun recipe to impress our friends and family of our skills. You're videos have made me look as if I can do no wrong. Thanks.

[@donnybilt7112]

Hey Mat,t thanks for ALL the training! I really love the recap afterwards. I know the smoke overload during the day messes up the senses! Therefore the next day the flavors are so much more vivid!! Keep up the great work!!

[@Nwvet]

Saturday is menu planning/grocery shopping day for the week. Ingredients added to the list but the wife says lets only make half. Looking forward to seeing how this pans outs. Thank you again for an informative video.

[@kylemangum4124]

I also didn’t make a spicy margarita, so I used Texas Sugar as a rim and WOW! It’s phenomenal!

[@Shermdoggydogg]

Love the out takes in the beginning, fun to see!!! Great Video as always!!! Absolutely love everything you do!!!

[@golfan66]

I have been doing this but with red onion for the last year. Love love it. Just have to make sure you use a meaty tomato or it will be very liquidity. I'll have to try that margarita mmmm!

[@looney3574]

Matt my wife and I love your channel and your spices!!! We want to come see your store!!!

[@MeatChurchBBQ]

Come on down!

[@Fistfull1990]

Huge fan of MC! I cooked this recipe. Turned out really good. I used my Kamado Joe with a couple small pieces of hickory, and the salsa was a bit smoky. Pellet grills generally don't put out as much smoke. Anyway, next time I'll probably only smoke for an hour and blend. I'll also use about half the salt. Mine turned out more like a picante sauce. I still love it, but next will modify a bit. Thanks so much for sharing, Matt!

[@jaykjackson6597]

I won a salsa competition yesterday with this recipe. Everything was perfect for me on the trial run. For the competition, I add some mini sweet peppers, a serrano pepper for a little more heat.

[@sharr911]

Love everything you’re doing with your videos, recipes, and seasoning! I’ve watched most of your videos at this point and like the change of direction with the added commentary at the end

[@MeatChurchBBQ]

I appreciate it!

[@kiltlifter3988]

I was served this today at a party. excellent recipe! Excellent channel!

[@jstrct]

Love the video! I'm a long-time watcher of your show and I do love the recipes and everything. I know you do this out of the goodness of your heart and pay for these yourself, and I thank you for these, but at the same time, this is brand promotion for your rubs, which is genius. I have bought two rubs from watching these videos, and I plan to buy many more!

[@jeremiahsweeton]

Absolutely making this for my daughter's 13th birthday this Saturday!

[@scottmiller1956]

Halfway through canning up 44 pints of this amazing salsa...thank you SO much for the recipe!

[@MeatChurchBBQ]

Nice!!!!!

[@jcw5882]

Everything that I’ve made of yours has been killer! Huge fan and looking at coming down to Texas this summer for a class hopefully. Keep ‘em coming! Love it!!!

[@teknobear]

Now that the rain is gone, this weekend is a smoke weekend on my Traeger. I was just going to do some salmon, pork butt, pork belly, and chicken (I started keto), but NOW,... I'm making this.

[@williamfisher2780]

Love the next day talk addition. Thanks for the recipe

[@coloradocatchcleanandcook3426]

So simple this is awesome.

[@MrCrowleymrc9]

Smoker salsa is hands down the best salsa to make and eat!

[@michaelmiller4083]

Matt, another great video...cannot wait to make this. Love the end segment and follow up on MSG. Here's to a great 2023!!

[@delbridge11l]

As someone who’s learned almost everything about smoking from you the last clip was awesome. Hope to get to your store and shake your hand one day!

[@MeatChurchBBQ]

I'd love that.

[@benito7682]

Matt your a legend, I follow an wait for your new vids every week, I'm from Australia and bbq is really taking off down here, Thankyou for your awesome recipes an tips 🙏

[@hughshytle3733]

Awesome as usual, just wanted to give a 'thumbs up' for the day after commentary...very relatable

[@MeatChurchBBQ]

Thanks Hugh!!!

[@pattyglover7983]

I absolutely love all your videos. I have learned so much from you, I have a traeger grill and not real good on it, I just do simple stuff but you make me want to do more. Thank you for all you give us. I love salsa so this one I’m gonna be making this weekend

[@joelwright9883]

I am going to try it this coming Saturday...More to come! Thank you so much Sir!!!

[@shannonodiet]

Thank you!! So awesome! Your recipes inspire me to mix it up and just plain have fun cooking! Just wish Nebraska was a little closer to come visit the store.

[@joeraggette3799]

Woah!!!! The onion shortcut to get the first layer off; hadn't seen that before but will be adding it

[@brandonmgrezaffi1269]

Looks like another AWESOME Meat Church dish! I cannot wait until I make it! Thanks Matt.

[@bubbahax4254]

Tried this. Absolutely amazing. I doubt I'll ever buy salsa again.

[@davidweidner1675]

Brisket Tacos 🌮 🌮 Jalapeño Margaritas 🍹 hmmmm

[@MeatChurchBBQ]

So good

[@danmccarthy3029]

Just say no to cilantro!

[@Mangaman_]

Looks really delicious, definitely going to try it. Knowledge is knowing tomatoes and jalapeños are fruits, but Wisdom is knowing not to put them in fruit cocktails. :)

[@TravisInCanada1]

Being in Canada to me you are a KZbinr Matt. With that said, I am glad you are! Love the videos and we are a big supporter of the rubs (I have 5 in my pantry right now). Can't keep Honey Hog in stock in out house. Keep up the great work/content.

[@michaelbowcutt6718]

Just tried this recipe turned out awesome I think for the first time doing it. Thanks for the video man

[@MillerTime615]

The best doing it as far as I’m concerned! Thanks for making bbq so easy, Matt!!

[@MeatChurchBBQ]

I appreciate that!!!

[@jasongiordano907]

Oh hell yea!!! Doing this this weekend along with the Mexican pulled pork for tacos!!

[@SimplisticsBBQ]

Awesome video Matt, I’ll definitely be trying it. Love the fact you don’t do sponsorship videos. Kinda let’s everyone know buy what you can afford and follow the guidelines and make it your own. Kudos brother.

[@pootis2290]

Made this tonight finally. My family loved it. Ate half of the full serving in one sitting. Really impressed and it is beyond easy to make. Will make this again for sure.

[@davidhill2260]

I have learned a lot watching you and you certainly do inspire. I appreciate you doing what you do. Thanks Matt

[@nickhanna1356]

Loved the video. I have always made smoked salsa but you have definitely taught me some valuable tweaks I need to make. Keep the videos coming!

[@underling]

For those people that don't like Cilantro, does it affect the flavour in a way that we should just cut that out or potentially replace it with something else? Great video, and this is definitely on my list for when we run out of our current batch of store bought salsa.

[@LunchboxD3]

Cut it. I hate cilantro and my recipe is very close to this and I don't use cilantro.

[@MoeBergOSS]

Salsa without cilantro isn’t salsa.

[@allieandbo]

Dang that looks delicious as hell. Gonna give it a try and I appreciate you really explaining the heat level, equating it to a medium hot wing. I like hot but the misses and kids, not so much. And God I wish we had an HEB where I'm at. Appreciate you sharing Matt.

[@markbreaux24]

I tried this on my Treager today using some Hickory pellets. Honestly, I'm not a huge fan of it. I much prefer fire roasted flavor I get from doing the same recipe on my Weber grill over lump charcoal. But I must say everyone in my family that has tried my smoke salsa loved it. It's just not my own personal preference.

[@jstevens2289]

MSG is an issue for some people, I for one get a 12 hour Migraine! No fun. Your food is amazing and something I attempt to recreate. Thanks

[@joshfoss7407]

MSG causing migraines is a myth that came out in the 80s as part of a racist propaganda machine with no scientific link. MSG is also extremely common naturally in ingredients like tomatoes, mushrooms, parmegiano reggiano, etc.

[@karma201]

I have been waiting for this recipe! Can’t thank you enough for the step by step process and the commentary to help me customize. I can’t wait to try this! Thanks Matt!

[@1990westfalia]

I forwarded this video to my smoking buddies up here in Minnesota. I’m sure it will make our next Brisket and Bourbon event. BTW my pups answered your pup as I watch the video. Skillet

[@robertrobbins1367]

Love Daynes! Love Meat Church!

[@MeatChurchBBQ]

Check out this next week's video.

[@frankwillet1609]

Outstanding, Matt you make everything look easy. Patience is the key I suppose. Looking forward to getting my new Napoleon and start grillin’!

[@lenoredrane9088]

Made this yesterday and holy lort it's delicious!!!! WOW!!

[@MeatChurchBBQ]

Glad you liked it!!

[@ShackWv]

I am making this tonight on my timberline. So excited

[@skyhcky]

I can't wait to try this and the margarita :) yum!!! Love the channel. I've gained 20lbs since I found meat church :)

[@MeatChurchBBQ]

HAHA!

[@gonzaler99]

Nacho year again Cowboys!!! Dallas game Cowboys will play this season.

[@59GDaddy]

Made this today! Love this recipe. ❤❤❤

[@markymark3730]

Yes. I like the follow up commentary.

[@MeatChurchBBQ]

Thank you.

[@michaelgerald7542]

“Wood is an ingredient”Love it!

[@pootis2290]

Good to have you back. Been a minute

[@MeatChurchBBQ]

Good to be back!

[@johnruiz4370]

That's one of my favorite ways of making salsa.

[@MeatChurchBBQ]

Same!!

[@Highmtn52]

I'm a newbie to this smoking/pellet BBQ world, but I'm finding the Meat Church BBQ recipes/tips easiest to grasp. I'm an old granny taking up a new hobby. Loving the smoking aspects of this new adventure!! Thank you for taking the time to show us smokin' great recipes!

[@RetroRog]

Congrats on making it into Texas H‑E‑B, been a longtime fan. You nail how too

[@markwindholz816]

Great video. I make my smoked salsa almost exactly like you do yours. Only I peel the skins off my tomatoes. Looking forward to your next video. 👍👍

[@btrautman191]

And homemade roasted salsa for the win.

[@christopherskuster6029]

Just made this. Amazing recipe, thanks for all the videos and ideas!

[@awfulcoffel]

Always good stuff from the church

[@christopherday210]

Accent is a chefs friend. No joke. I wouldn't overuse it and ide call it a most days of the week seasoning not all but damn it makes tomatoes and beef into the best versions of them selves. Every single time. Just use less of it than you would salt.

[@ciaraperry3917]

Great video, Matt! Will definitely be trying out your recipe on my Traeger! Thank you for sharing your passion! Your videos have been a pleasure to watch and I have learned so much!!!

[@13daniel1974]

You could let this ferment, after it is completed, and make a totally different profile. This looks quite yummy.

[@grillingaddictionwithnick4982]

Can't beat some smoked Salsa !

[@MeatChurchBBQ]

I have to agree.

[@MC5EVP1981]

Looks good as always! Best BBQ channel on KZbin!

[@MeatChurchBBQ]

THANK YOU!!!!!!!

[@ParrotHead1809]

Can't wait to give this a try ! Great vid as always, Matt.

[@MeatChurchBBQ]

Thank you!

[@JeepCentralCanada]

Awesome, I can't wait to try. Love this style of video, very down to earth. Cheers!

[@jordanbillingsley4429]

To add a bit of heat I really like the trader Joe's smoked ghost pepper ginder. A few twists of that will get you blushing lol.

[@danbrightwell612]

Salsa looks amazing.

[@lfazio9690]

Great video Matt! Sounds like a perfect snack for this weekend, but, I’M MAD! Mad I’ve never thought of a “Voodoo Rim” on my Rita’s!! Dam it man!! Consider my anxiety SOLVED! Happy Fourth to all and remember - it’s hot as hell in Texas so be mindful and stay hydrated for all outdoor events!! 🇺🇸🇺🇸

[@smokefire_southern_eats]

Lol1 That tomato drop! Love yur posts! awesome content.

[@MeatChurchBBQ]

Thanks!

[@867diesel]

What do you consider a heavy smoking wood vs a light smoking wood ? I’m new to smoking and trying to hone in my skills by watching this channel . I like the bloopers y’all crack me up

[@pgrant7688]

Just now seeing this come to my recommended viewing. You Tube needs to fix that. Those smoked margaritas are sensational.

[@PeeJay3714]

Better tomatoes for salsa are San marzanos, no seeds meaty and campari for the sweetness. you just may need to seed the campari as they're juicy. your recipe looks awesome

[@muzzaball]

One quick point - you would be an idiot NOT to subscribe to your channel. I love what you do and the food you cook is amazing. Keep up the great work Matt! G'day from Australia.

[@HagIsMyHero]

Hey Matt, Love the recipe. Love your channel. Did I get it right. 6 Table Spoons of salt? 3+3 ? Ours turned out really really " salt forward ". Of course we'll try less salt next time. I was just curious. 6 Tbsp? Thanks for your time. Love your channel.

[@donaldeugenealford4080]

Your smoked salsa looks delicious Meat Church.

[@pgaspe]

Why am I always hungry after watching your videos?

[@objuan1890]

Matt, great video. Looks like it's gonna be Margarita & Smoked Salsa for Game Day. How about those Cowboys! And what a tease, can't wait to learn how to make sausage from Dayne.