Stove Top Smoker Smoky Spicy Salsa

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   Smoke your tomatoes: Because of the short smoking time, use an assertive wood like 1 Tblsp hickory or mesquite wood chips.

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   Cut the core of the tomatoes with a paring knife, then cut the.

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   tomatoes in half through the core end.

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   Squeeze out the seeds and juice.

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   Line the tomato halves up side by side and cut side up on the smoking rack.

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   Season the cut side of the tomatoes with a generous sprinkling of salt & pepper.

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   Smoke the tomatoes until softened, but not mushy; 10 minutes over the heat after closing the smoker lid, and about 20 minutes off the heat with the smoker lid closed.

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   Check the tomatoes for doneness after standing off heat for 10 minutes.

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   Cool the tomatoes to room temperature and slip off the skins.

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    Chop coarsely.

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    Toss the tomatoes with the chiles, red onion, and cilantro in a large bowl.

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    The salsa improves it if stands at room temperature for about half an hour before serving.

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    You can refrigerate the salsa for up to one day.

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    Bring to room temperature and drain off any liquid before.

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    serving.

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    Note: Most of the heat in the chiles is in the seeds.

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    Leave them in for more kick.

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    Serving warm corn chips with the salsa is one of those little things that makes a big difference.

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    Smoking them not only warms them up but adds a hint of smoky flavor.

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    Pile as many chips into a 9 x 11 inch disposable aluminum pan as will fit into the smoker with the lid closed.

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    Set up the smoker using 1 1/2 Tblsp of wood chips and smoke at medium.

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    heat for 10 minutes.

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    Serve warm from the smoker.

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    You can smoke two or three batches of chips using the same 1 1/2 tablespoons of wood chips.

* Per serving · 4 servings · Values may vary.