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Smoky Tomato Salsa

Becky Luigart-Stayner
Yield 2 cups (serving size: 1/4 cup)
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

Nutrition Information

  • calories 16
  • caloriesfromfat 11 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 3.7 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 152 mg
  • calcium 8 mg

How to Make It

  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.