Sweet & Smoky Salsa

By Susan52

Ingredients

• 1 1 1 cup soaked mesquite wood chips
• 2 2 2 medium onions
• 12 12 12 garlic cloves, peeled
• 3 3 3 teaspoons barbecue seasoning, divided
• 2 2 12) pounds tomatillos, husks removed (about 12)
• 2 2 8) pounds plum tomatoes (about 8)
• 6 6 6 jalapeno peppers
• 1-1/2 1-1/2 1-1/2 cups cider vinegar
• 1-1/4 1-1/4 1-1/4 cups packed brown sugar
• 1-1/2 1-1/2 1-1/2 teaspoons salt
• 1/2 1/2 1/2 teaspoon pepper
• 1/3 1/3 1/3 cup minced fresh cilantro

Details

Servings 4
Preparation time 60mins
Adapted from tasteofhome.com

Preparation

Step 1

Add wood chips to grill according to manufacturer's directions.

Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally.

Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally.

When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro.

Carefully ladle hot mixture into four hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.