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6 large tomatoes
4 smoked Serrano chilies
of a small finely chopped red onion

cup of finely chopped fresh cilantro - (125ml)
1 teaspoon of salt - (5ml)
teaspoon of black pepper - (2.5ml)
of a lemon
2 large ripe Califo 757o1415h rnia avocados
2 cups dry Mesquite wood chips
1 cup Mesquite wood chips, soaked for 30 minutes

Remove grill from barbecue and preheat to a medium heat.

Prepare a smoke package. Squeeze the excess water from the soaking wood chips and place in the center of a large piece of tin foil. Add the dry chips to the wet and mix them together. Fold the foil around the chips to create a well sealed package. Using a fork, poke holes on both sides of the smoke package. Set aside.

Half and remove the seeds from the tomatoes and hot peppers. This will remove the bitter taste from the tomatoes and some of the heat from the hot peppers.

Place the woodchip package directly on top of the flame where the grill grid has been removed. Turn the other burners off. Place the tomato and hot pepper halves on the grid over the burners that are off.

Close barbecue lid. Smoke the peppers and tomatoes for approximately 10 minutes, or until the flesh of the tomatoes and peppers are charred.

The skin of the tomatoes and the peppers can know be easily removed. Once skin has been removed from tomatoes and pepper, chop up coarsely and add to a bowl. Add onions, cilantro, salt, pepper, juice of a lemon. Combine mixture well.

Pit and peels avocados. Add to mixture and mash until incorporated but still chunky.
Cover and chill until ready to use, but return to room temperature when ready to serve.

Yields: 4-6 serving portions

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