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6 large tomatoes
4 smoked Serrano chilies
cup of water - (125ml)
2 tablespoons of balsamic vinegar - (30ml)
Salt - to taste
3 tablespoons of dried cilantro - (45ml)

Mesquite and hickory wood chips soaked in cold water for 30 minutes.
Remove grill from barbecue and preheat to a medium heat.

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.

Drain mesquite and hickory wood chips and set aside

Place tomato and hot pepper halves on to the grill. Once the barbecue, reaches a medium heat place grill on barbecue along with damp wood chips and close barbecue lid.

Process will only take 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.

Dice up tomatoes and peppers; add to blender with water, balsamic vinegar and salt. Pulse to a desired chunkiness, add dried cilantro and voila!

Serve and enjoy!

Yields: 4-6 serving portions

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