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SMOKED TOMATO SALSA |
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Seed and quartered tomatoes and sprinkle them with sugar and
chili flakes.
Preheat barbecue to the temperature of 225ºF (115ºC). Drain hickory chips and
place them onto a large piece of foil. Add dry wood chips and close foil around
it to make a package. Using a fork, poke holes in the package in several places
on both sides. Place the smoke package directly on top of the flame.
If you have a grill with multiple burners, leave only 1 burner on - that should
be the burner upon which the smoke package rests. The other burner should stay
off.
Place seasoned tomatoes on grill over the burners that are turned off. Smoke
for 40 minutes with the lid down.
When the tomatoes are done, remove them from the grill and with a spoon scoop
out the flesh from the charred skins and place them into a bowl. Crush tomatoes
with a fork and mix in oregano, chives, garlic, olive oil, shallots, balsamic
vinegar and
Serve and enjoy!
Yield: 4-6 servings
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