Smoky Pico de Gallo

Ingredients

• large sweet onion, diced
• jalapeno chile peppers, diced
• habanero chile pepper, diced
• clove sgarlic, peeled and finely chopped
• 1/2 tablespoon solive oil
• Roma (plum) tomatoes, diced
• 1/4 cup chopped fresh cilantro
• fresh limes, juiced, with pulp reserved
• teaspoon ground cumin
• 1/4 teaspoon seasoned salt

Instructions

1. Preheat a smoker grill for 200 degrees F (95 degrees C). Add water to the bowl and wood chips to the side tray according to manufacturer's directions.
2. Place onion, jalapeno peppers, habanero peppers, and garlic in an aluminum roasting pan small enough to fit into your smoker. Drizzle with olive oil, stirring to completely cover.
3. Place the roasting pan into the preheated smoker. Smoke, using 1 to 2 pans of wood chips, until vegetables are tender but not dried out, about 1 to 2 hours.
4. Meanwhile, place tomatoes in a large glass bowl. Add cilantro, lime juice, lime pulp, cumin, and seasoned salt. Mix to combine, cover, and refrigerate.
5. Add smoked vegetables to the tomato mixture, stir to combine, and return to refrigerator to marinate for at least 30 minutes.

Tips

I smoke 4 recipes worth of ingredients at a time, but smoke them individually to keep the ratios equal. If you don't have an aluminum pan, you can make a pan with aluminum foil, folded several times for durability.