Preparation

Prep Ingredients-- Wash the tomatoes, cut them in half and then remove the seeds with a small spoon. Cut the peppers in half and remove their seeds as well.

Preparing the Grill-- Prepare a smoke pouch. Fire up the grill on high and place the smoke pouch on the hottest part of the grill, close the lid. Once the smoke pouch is smoking, turn off the middle burner(s) and set the grill up for roasting, similar to what is shown above. The key here is to get the vegetables up into the smoke from the smoke pouch, over the cooler part of the grill. We are going to roast and smoke the vegetables at about 350 degrees.

Grill it up~ Place the tomatoes and peppers cut side up on the basket and close the lid. Roast the vegetables for about an hour at around 350 degrees. Turn the vegetables every 15 minutes or so to evenly roast the vegetables. Times may vary, but we want to blister the skins of the peppers and tomatoes. Once the tomatoes and peppers have been charred (again, about an hour), remove them from the grill and allow to cool. Peel the skins off of the red bell peppers. Place all ingredients in a food processor and pulse to chop to your desired consistency.