Smoked Salsa

Smoked Salsa

5 Tomatoes
3 Jalapenos
1 cup cilantro Chopped
¼ cup red onion
4 cloves garlic
Salt/Season to taste (Meat Therapy preference: 1 TBSP Meat Church Holy Voodoo)
1 Lime squeezed

Hickory wood/pellets

Smoke veggies at 250 degrees with Hickory or lighter smoking wood/pellets for 1.5 hours.

Add all veggies and a squeeze of fresh lime juice to the blender and pulsate to the consistency you are looking for. Enjoy with your favorite TX Whiskey sipper!

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