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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Smoked tomatoes and jalapeño pepper make a world of difference in this salsa and blend beautifully with the garlic and lime. Garnish with a cilantro sprig, if desired. Ingredients:
2 cups wood chips |
cooking spray |
5 large plum tomatoes (about 2 pounds) |
1 jalapeño pepper |
1 tablespoon fresh lime juice |
1/2 teaspoon dried marjoram or oregano |
2 garlic cloves, minced |
1 cup diced red onion |
3 tablespoons chopped fresh cilantro |
1/2 teaspoon salt |
Directions:
1. Soak wood chips in water 30 minutes; drain well.
2. Prepare the grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain grill temperature at 200° to 225°.
3. Place the wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray, and place on grill. Place tomatoes and pepper on grill rack over foil pan on unheated side. Close lid; cook 50 minutes. Remove tomatoes and pepper from grill; discard stem from pepper.
4. Place tomatoes, pepper, lime juice, marjoram, and garlic in a food processor; process 1 minute or until smooth. Pour mixture into a medium bowl; stir in onion, cilantro, and salt. Cover and chill at least 45 minutes before serving.
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