BBQ Roasted Salsa

I use this recipe all the time in some form, but never have exact measurements. I vary it as well depending on what I feel should go in it. Here is the latest iteration that turned out excellent:

• 1.25 lbs Tomatoes
• 1/2 Red Onion
• 2 Serrano Peppers
• 1 Habanero Pepper
• 3-4 Garlic Cloves
• 1/2 Bunch Cilantro
• 1 t. Cumin
• 1/2 T. Salt
• Juice From 1/2 - 1 Lime
• 1 t. Apple Cider Vinegar

I roast all ingredients on the BBQ. This time I used only the far left burner and the searing station on high. Fill a smoker box with wood chips and heat BBQ until smoking. Put all ingredients on a baking sheet on the right side of the BBQ where no flames are lit. BBQ gets around 350-400 degrees. Roast ingredients for 20-30 minutes, turning occasionally. I also rotate the ingredients over the smoke, putting the onions and peppers periodically right on the smoker box. Also rotate the tomatoes over the flames to get good char. Once all ingredients are ready, throw it all into a food processor and puree to desired consistency. If you wanted a thicker salsa, you could reserve some of the tomatoes, onions and other ingredients and briefly pulse at end.