Honey Harissa Chicken Skewers with Grilled Corn & Peach Salad
These honey harissa chicken skewers bring bold, smoky heat straight off the Big Green Egg, balanced by a bright, juicy grilled corn and peach salad on the side. Sweet honey...
Smoked Salsa
There's something magical about salsa smoked on the Big Green Egg—grilled tomatoes, charred peppers, and onions cook down and take on a deep, smoky richness that elevates every bite. As they smoke, heat from the Egg imparts a subtle, complex flavor that blends beautifully with the fresh cilantro and zesty lime, making this salsa the perfect smoky-sweet dip for chips or a vibrant topping for tacos.
Ingredients
- 10 roma tomatoes
- 1 white onion, quartered
- 2 poblanos
- 2 jalapeño
- 2 heads garlic
- 1 lime, juiced
- 1 bunch cilantro
- Salt to taste
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Premium Kiln Dried Oak Wood Smoking Chunks
- convEGGtor
Directions
- Stabilize the Big Green Egg at 275⁰F/135⁰C, adding in a few chunks of oak, then set up indirect cooking.
- Halve all the tomatoes and pepper and cut the tops off the garlic, set them on the grill grate.
- Smoke for 1.5 hours.
- In a food processor, pulse the cilantro, peppers, lime juice, and garlic then salt to taste.
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