Spicy tomato salsa with smoked vegetables

Cut the jalapeños in half lengthwise and remove the seeds.

Peel the onions.

Set the BBQ or smoker according to instructions and preheat to 225°C.

Add the wood smoking chips as directed by the manufacturer.

Place the corn on the cob, Looye JOYN tomatoes, jalapeños and onion in the smoker. Smoke the vegetables long enough to infuse them with a smoky flavour (see instructions). Put the vegetables in a bowl and leave to cool to room temperature.

In the meantime, finely chop the coriander and squeeze the lime.

Remove the kernels from the corncob and put them in a mixing bowl.

Chop the Looye JOYN tomatoes, halved jalapeños and onion coarsely by hand or in a food processor.

Add to the corn and stir in coriander, lime juice and salt to taste. The salsa tastes best when it is well seasoned.

Serve with (heated) tortilla chips.