This smoky tomato and onion relish adds a rich, tangy kick to any meal with its perfect balance of sweet and savory flavors. It’s easy to make and a fantastic way to elevate sandwiches, grilled dishes, or snacks.
Start by heating your smoker to about 200°F (95°C). Fill the water pan and add wood chips to the side tray following your smoker’s instructions. Toss the onion, jalapeno peppers, habaneros, and garlic in a small aluminum roasting pan, just big enough to fit inside the smoker. Drizzle everything with olive oil and give it a good stir so all the veggies are nicely coated.
Pop the pan into the smoker and let the veggies smoke gently for around 1 to 2 hours, adding more wood chips as needed. You want them tender but not dried out. While that’s happening, combine the tomatoes, cilantro, lime juice and pulp, cumin, and seasoned salt in a large bowl. Mix it all together, cover, and pop it in the fridge.
Once the smoked veggies are ready, stir them into the tomato mixture. Let the whole thing chill for at least 30 minutes so the flavors can really come together before serving.
- Use ripe tomatoes for the best natural sweetness.
- Cook the onions slowly to bring out their caramelized flavor.
- Add smoked paprika gradually to control the smoky intensity.
This relish combines smoky, sweet, and tangy flavors that brighten up any dish. Its rich texture and bold taste make it a perfect companion for grilled foods or sandwiches. Plus, it’s easy to make and uses simple ingredients.
Try it as a topping for burgers, hot dogs, or grilled chicken. It also works well stirred into rice or served alongside cheese and crackers. The relish adds a flavorful punch to simple meals.
Store the relish in an airtight container in the refrigerator. It will keep fresh for up to two weeks. For longer storage, freeze in small portions and thaw as needed.
