So time for another batch of smoked salsa. Roma tomatoes were on sale for 44 cents a pound for Cinco de Mayo so I picked up about 8 pounds of them and turned them into smoked salsa. This is a good batch for store bought tomatoes. Nothing beats garden fresh but here in MN we are months from those. The latest victims: Diced up along with some onion and garlic and into the smoker: I do the jalapenos on the side since my wife and 2 little guys don't like the heat. Also a tray of diced onions for some smokey onion dip to be made later this week: All smoked up and ready for the food processor. I did about 3 hours on apple pellets in my amazen tray at 225f: The peppers: Chopped up with some fresh squeezed lime, cilantro and salt. I do a smaller batch on the side with a bit more heat just for me. Thanks for looking. Sometime soon I plan on trying to can some of it to see how it holds up. Might smoke at a lower temp so the veggies don't cook as much since they'll cook during the canning process. Something to think about.