Instructions: Combine first 5 ingredients in large bowl. Add oil; toss gently to coat. Sprinkle generously with salt and pepper.

Prepare barbecue (medium-high heat). Arrange hickory chips in foil pie pan; place directly atop coals. Allow chips to begin smoking, about 10 minutes.

Grill vegetables until tender, turning frequently, about 10 minutes for tomatoes, 20 minutes for chilies, onion, and bell pepper, and 35 minutes for garlic. Transfer vegetables to cutting board. Cool.

Remove any loosened peel from tomatoes, chilies, and bell pepper. Peel garlic. Coarsely chop all vegetables; transfer to medium bowl. Mix in cilantro and cayenne pepper. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill. Bring to room temperature before serving.)

This recipe yields about 5 cups.

Comments: If you have a gas grill and want great smoky flavor, soak hickory-wood chips in water one hour. Drain well; place chips in a disposable aluminum pie pan directly over flames (or over lava rocks if they are part of the grills design). Allow chips to begin smoking, then grill vegetables until tender.

Anaheim chilies are also known as California chilies. They are available at Latin American markets and many supermarkets.

This recipe is an accompaniment for "Spicy Barbecued Rib-Eye Steaks with Smoked Vegetable Salsa" (see recipe).

Yield: 5 cups

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.