Smoked Vegetable Salsa

Makes about 5 cups
11/2 pounds plum tomatoes, halved lengthwise
4 large fresh Anaheim chilies, halved lengthwise, seeded
1 large onion, quartered lengthwise
1 large yellow bell pepper, quartered
1 head of garlic, top 1/3 cut off, head left intact
1/4 cup corn oil
2 cups hickory-wood chips, soaked in water 1 hour, drained
1 9-inch-diameter disposable aluminum foil pie pan
1/3 cup chopped fresh cilantro
1/4 teaspoon cayenne pepper

Combine first 5 ingredients in a large bowl. Add oil; toss gently to coat. Sprinkle 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, onions and bell pepper, and 35 minutes for garlic. Transfer vegetables to cutting board. Cool. Remove any loosen peel from tomatoes, chilies, and bell pepper. Peel garlic. Coarsely chop all vegetables; transfer to medium bowl. Mix in cilantro and cayenne pepper.

Can be made 8 hours ahead. Cover; chill. Bring to room temperature before serving