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Mesquite Smoked Jalapeño Pepper Salsa

Yield: 8-10 servings as a side

Ingredients:

• 1 Medium Sweet Yellow Onion, medium diced
• 1 Yellow Bell Pepper, medium diced
• 1 Red Bell Pepper, medium diced
• 2 Jalapeños, split lengthwise
• 2 Heads of Garlic, cut in half
• 5 Roma Tomatoes, cut into thirds
• 2 Limes, juiced
• 1 Bunch Cilantro, chopped
• Salt and Pepper to taste

Method:

1. Begin by preparing your gas or charcoal grill according to the directions on the back label of the Timber Creek™ Smoking Tray.
2. Arrange the first six ingredients (onion to tomatoes) in a Timber Creek™ Smoking Tray as shown in top right picture.
3. Place the filled tray onto the preheated grill.
4. Close the lid and cook for 15 to 25 to minutes (see bottom right picture) or until the vegetables are softened with roasted edges.
5. Using a pair of oven mitts, carefully remove the tray from the grill and allow it to cool at room temperature for 30 minutes.
6. Place the smoke roasted vegetables into a blender or food processor with the lime juice.
7. For the garlic, gently squeeze the split head to remove the individual cloves. Discard the papery husk.
8. Briefly process the mixture, making sure not to overmix. You want to have some vegetable texture and identity remaining.
9. Stir in the chopped cilantro and season with salt and pepper to finish.
10. Enjoy!