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Anyone ever do a roasted or smoked tomatoe salsa?
I love to make fresh homemade salsa and since I just got my eg I really want to try to impart that smokey flavor to my salsa the natural way (not from a bottle!). Just wondering if anyone has their own recipe for it that they like and more importantly how to roast the toms and onions? Whet temp.. how long ect.[p]Normally on my old gasser I would coat a thickly sliced red onion and halved orange or yellow bell pepper in olive oil and the roast on the grill until the onion was soft and the pepper charred. I couldn't even begin to roast toms on that grill so I had to use canned. Everything else was fresh. I'm hoping to change that.[p][p]