Where there is smoke, there is fire.
2 vine ripe tomatoes diced
1 Vidalia onion diced
Diced Jalepeno peppers
Dried Cilantro
1 t sea salt or to taste
Combine diced onions and tomatoes in a bowl and add 1/2 cup diced jalepeno’s, 1 teaspoon hickory smoked canola oil, 1 teaspoon of sea salt (or kosher), and 1 tablespoon dried Cilantro. Let sit a few hours and drain off excess liquid. Fresh jalepeno’s and fresh cilantro can be used as well. Great on chips or use on grilled pork chops.
In general I do not make a comment on blogs, but I want to mention that this post really forced me to do so. Really nice post!