SMOKED SALSA

Makes roughly 2 cups

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6 Roma tomatoes

3 jalapenos (less if you don't like spicy)

1 yellow onion, peeled

handful cilantro, roughly chopped

2 cloves garlic, roughly chopped

juice of 1 lime

Preheat smoker to 225 degrees, apple wood chips are recommended, or something light.

Halve tomatoes, jalapenos and onion and place right onto the smoker rack. Smoke 1-1/2hrs. Let cool then food process with the rest of the ingredients and salt n pep. Refrigerate to let the flavors develop. 

Note: this salsa takes on the flavor of whatever else you smoke it with in the most delightful way. For example, our Thanksgiving ham left it tasting porky, which sounds weird but was amazing!

Freezability: 

Don't do it.