Smoked Vegetable Salsa

By Hklbrries

Note: Anaheims are also known as California chiles. Available at Latin American markets and many supermarkets.

Ingredients

• 1 1/2 pounds plum tomatoes, halved lengthwise
• 4 large fresh Anaheim chiles, halved lengthwise, seeded
• 1 large onion, quartered lengthwise
• 1 head garlic, top one-third cut off, head left intact
• 1/4 cup corn oil
• 2 cups hickory wood chips, soaked in water 1 hour, drained
• 1 (9-inch) dimater disposable aluminum foil pie pan
• 1/3 cup chopped fresh cilantro
• 1/4 tsp cayenne pepper

Details

Servings 5

Preparation

Step 1

Combine tomatoes, chiles, onion, bell pepper and garlic in large bowl. Add oil; toss gently to coat. Sprinkle generously with salt and pepper.

Prepare barbecue (medium-high heat). Arrange hickory chips in foil pie pan; place directly atop coals. Allow chips to begin smoking, about 10 minutes.

Grill vegetables until tender, turning frequently, about 10 minutes for tomatoes, 20 minutes for chiles, onion and bell pepper, and 35 minutes for garlic. Transfer vegetables to cutting board. Cool.

Remove any loosened peel from tomatoes, chiles, and bell pepper. Peel garlic. Coarsely chop all vegetables; transfer to medium bowl. Mix in cilantro and cayenne pepper. (Can be made 8 hours ahead). Cover; chill. Bring to room temperature before serving.