Smoked Salsa

Appetizers

3 whole medium tomatoes
1/2 medium sweet white onion; cut in chunks
3 whole jalapenos -OR- 6 whole serranos; (for a hotter salsa)
3 centiliters garlic
3/4 teaspoon salt; or to taste
1 teaspoon red wine vinegar
2 teaspoons vegetable oil
1/2 cup water

Combine ingredients in a heavy pot, and place the pot (uncovered) in a smoker for 1 1/2 to 2 hours, or until the vegetables are soft. (Do not allow the sauce to become dry; add more water if needed.) Remove pot from smoker. Mash (do not blend) the vegetables, taking care to mash one chili at a time until salsa tastes hot enough; discard any extra chilies. (Salsa will be chunky.) Adjust the salt to taste. Store in an airtight container in refrigerator (will keep about 2 weeks).