Smoked tomato salsa

Yield: 4-6 servings

Ingredients

• 2 pound of tomatoes – (500grams)
• 1 teaspoon of sugar – (5ml)
• ¼ teaspoon of chili flakes – (1.25ml)
• 5 tablespoons of fresh diced oregano – (30ml)
• 3 tablespoons of fresh chives – (30ml)
• 1 table spoon of minced garlic – (15ml) – or to taste
• ¼ cup of olive oil – (60ml)
• ¼ cup shallots, sliced thinly – (60ml)
• 2 tablespoons of balsamic vinegar – (30ml)
• Tabasco – to taste
• 2 handfuls of hickory wood chips dry
• 1 handful of hickory wood chips soaked in cold water for 30 minutes

Directions

1. Seed and quartered tomatoes and sprinkle them with sugar and chili flakes.
2. Preheat barbecue to the temperature of 225°F (115°C). 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.
3. 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.
4. Place seasoned tomatoes on grill over the burners that are turned off. Smoke for 40 minutes with the lid down.
5. 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 Tabasco. Mix ingredients until they are well combined and place in the refrigerator to marry the flavors.
6. Serve and enjoy!