Ingredients:

• 3 pounds of Roma tomatoes (about 15-16 total)
• 1 red bell pepper
• 1 green bell pepper
• 1 chopped red onion
• 1 chopped yellow onion
• 3-4 chopped jalapeno peppers
• 1-2 tbsp of chopped garlic
• 1/8 cup of lime juice
• 1 tbsp salt
• 1/2 tbsp sugar
• 1/2 tbsp of ground cayenne pepper
• 1 tspn ground cumin

Directions:

1. Roast/smoke the tomatoes on the grill using a light (cherry, apple, or pecan) smoke for 2 hours with indirect heat (225F)
2. Place the tomatoes in a container with clear wrap over top until skins slip easily from the tomatoes
3. Dice to desired consistency
4. On direct, glowing coals, place bell peppers and turn and move until entire pepper is charred
5. Move peppers sealed container with clear wrap for 10 minutes and skins should slide right off
6. Mix chopped tomatoes, garlic, lime juice, salt, sugar, cayenne pepper and cumin into a non-reactive saucepan and bring to a boil
7. Mix in red onion, yellow onion and jalapeno peppers
8. Continue boiling until vegetables are soft and mixture has reached desired consistency
9. Add roasted bell peppers, which have been cut to a fine dice
10. Remove from heat
11. Refrigerate until serving
12. If canning, use a hot water bath for 15 minutes on sealed mason jars