INGREDIENTS

  • 1 lb blueberries
  • 1 lb grape/cherry tomatoes
  • 1-2 habanero peppers
  • 1 large yellow onion
  • 1 full ear garlic (use ~4 cloves)
  • 2 tbsp grainy mustard
  • splash of apple cider vinegar.

INSTRUCTIONS

  1. Use a colander so they get smoky all over. A metal hotel tray w small holes also works, as will a foil pan/tray with some holes poked.
  2. Smoke 225°-300° for ~3-5 hours, but take garlic out after 1-2 hours when roasted but not burnt.
  3. Blend.