Instructions: Note 1: use the latter for a hotter salsa.

Its great with chips, but its heavenly with barbecue, steaks, and scrambled eggs. If you dont have a smoker, a barbecue pit will do.

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 chiles. (Salsa will be chunky.) Adjust the salt to taste. Store in an airtight container in refrigerator (will keep about 2 weeks).

Yield: 2 cups.

Note: For a thicker salsa, combine 1 Tbs cornstarch with 2 Tbs water, and drizzle the mliture into the salsa while its still hot. Simmer on low heat for 5 to 10 minutes until salsa reaches the desired thickness. If it becomes too thick, simply add a bit more water.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.