Smoked Tomato and Jalapeno Salsa

You don’t need many ingredients in this salsa because the smoky flavor of the tomatoes and peppers should steal the show. And remember this: homemade salsa is one of the most healthful dishes you can eat: no fats or processed foods included. It’s a simple dish that’s simply delicious. (To make this salsa, you don’t need a drip pan since the tomatoes and peppers are contained in a pan themselves.)
  • 12 oz cherry, grape, or small campari tomatoes, halved
  • 2 jalapeno peppers, stemmed, seeded, and quartered (keep some of the seeds with the peppers for a little extra heat, if desired)
  • 12 oz beer or apple juice
  • 2 scallions, white parts only (throw the green parts in the smoking liquid)
  • 2-3 tbsp chopped cilantro leaves (stems in the smoking liquid)
  • 1 tbsp fresh lime juice
  • 1 tsp chile powder
  • Sea salt
  • Freshly ground black pepper
Place the tomatoes and peppers in a foil-lined metal pie pan or disposable aluminum pan. Prepare a charcoal grill for smoking. When the coals are ready and the wood chips are smoking, place the pan of tomatoes and peppers on the off-heat side of the grate and close the lid, leaving the lid-vents open. Smoke the tomatoes and jalapenos 30 minutes, shaking the pan once about halfway through. Remove the pan from the grill and let cool completely. Place the smoked tomatoes and jalapenos in a food processor. Add the scallions, cilantro, lime juice, and chile powder and process until chunky-smooth. Season with salt and pepper.

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