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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.
