INGREDIENTS

• 8 Medium tomatoes, cut in half and core removed
• 2 ½ cup – Onions, diced
• 1 ½ cup – Green bell peppers, diced
• 1 cup – Jalapeño peppers, diced
• 6 Garlic cloves, minced
• 2 tsp – Cumin
• 2 tsp – Black pepper
• 2 tbsp – Canning salt
• ⅓ cup – White sugar
• ⅓ cup – White vinegar
• 12 oz – Tomato paste (1 can)
• A few chunks of wood for smoking

PREPARATION

1. Preheat your smoker to 250°F;
2. Place all the vegetables on an aluminum pan or cookie sheet; Smoke the vegetables 1 to 2 hours using your favorite wood;
3. Remove from the smoker and peel all the tomatoes using hands or tongs then place all the ingredients in a 4 quart pot and bring to a boil; Lower heat to a simmer for 1 hour;
4. Ladle the salsa in pint size jars, they can be processed in a boiling water bath for 10 minutes (if you skip this step be sure to store your salsa in the fridge).