Prepare the Smoker:

Preheat your smoker to a temperature of around 225°F (107°C). Use wood chips or chunks of your choice to impart a smoky flavor to the vegetables.

• Fresh Veggies ready for smoking. I even used some cherry tomatoes from the garden this time.

Prep the Vegetables:

• Wash and dry the tomatoes, red onion, red bell pepper, and chipotle peppers. Keep the skins on the tomatoes and onion.
• Cut the tomatoes and red onion into halves. Remove the stem and seeds from the red bell pepper and cut it into large sections.

Cast Iron Pan Setup:

• Place a cast iron pan in the smoker to preheat along with it. The cast iron pan will not only roast the vegetables but also provide an additional layer of smoky flavor.

Roast the Vegetables:

• Brush the vegetables with a light coating of olive oil to prevent sticking.
• Place the vegetables in the preheated cast iron pan in the smoker. Allow them to roast for about 1 to 1.5 hours, or until they are charred and softened, turning occasionally for even roasting.
• The chipotle peppers may roast faster, so keep an eye on them to avoid burning.
• Leave out the cilartro, we add that while blending so it doesn't burn.

Blend the Smoky Salsa:

• Once the vegetables are done, remove them from the smoker and allow them to cool slightly.
• Peel the charred skin off the tomatoes and garlic cloves.
• In a blender or food processor, combine the roasted tomatoes, red onion, red bell pepper, peeled garlic, chipotle peppers, lime juice, cumin powder, salt, and pepper.
• Pulse the mixture until you achieve your desired salsa consistency.
• By pulsing your blender, you can avoid it turning more frothy. If it turns frothy, its no big deal.

Adjust and Garnish:

• Taste the smoky salsa and adjust the seasoning as needed. Add more chipotle peppers for extra heat if desired.
• Incorporate freshly chopped cilantro for a burst of color and freshness.

Serve and Enjoy: