Smoked Salsa

This recipe is better made the day before. We usually make this recipe when we already have the smoker going. WW Blue: 0 pts

-4 medium tomatoes

-1 red onion

-1 jalepeno

-2-3 cloves of garlic

-Juice of 2 limes

-1 bunch of cilantro

-salt and pepper to taste

Pre-heat your smoker to 225-250
Cut a 1/4 inch of the “non-hairy” end of the onion off. Peel off the outer layer of the onion while keeping the “hairy” root end in tact. This will keep the onion together while smoking.
Place the peeled onion, tomatoes and jalapeno on the smoker for at least 30 minutes or until a nice dark color has formed on all of the vegetables.
Remove the vegetables from the smoker and allow to cool.
Once cooled: core the tomatoes, chop the “hairy”end off the onion and quarter, and take the stem off of the jalapeno (this is the time to remove seeds and membrane if you do not want your salsa to be spicy)
Add the tomatoes, onion, jalapeno, cilantro, lime juice, and garlic to a food processor and blend.
Add salt and pepper to taste. Transfer to a container and refrigerate.
Before serving check for salt, pepper, and lime levels. Adjust as needed then serve.