The beloved Austin ’cue truck’s chunky, tangy salsa is simple to make at home—with or without a smoker in your backyard.
Equipment
1 smoker (optional)
Ingredients
2small jalapeños(or 1 ½ large)
1cupRoma tomatoes, diced
¼cupwhite onion, diced
1lime, juiced
¼cupcilantro, minced
2tablespoonsgarlic, minced
1teaspoonkosher salt
Directions
Smoke jalapeños whole on any style smoker, at 225 degrees, for 45 minutes. If no smoker is available, the jalapeños can be charred whole on a grill or a gas burner, for 4 to 5 minutes on each side.
Once peppers are cool, peel the skins off and remove the seeds, then dice. You should end up with about ¼ cup of diced jalapeños.
Combine all ingredients in a mixing bowl for a chunky pico de gallo–style salsa. For a smoother salsa, puree in a blender till smooth. This is best served with tortilla chips, on top of eggs, or poured over fajitas.