Tomatillo & Peach Smoked Salsa

Preheat your Traeger grill to 225°F using Super Smoke. Place the tomatillos, peaches, onions, red pepper, poblano and jalapeño directly on the grill. Smoke for 2–3 hours, until everything has softened and picked up that gorgeous wood-fired flavor. Remove from the grill. Remove the stems and seeds from the jalapeño, red pepper and poblano. Add all of the smoked vegetables and peaches to a food processor along with the smoked garlic, lime zest, chili powder, lime juice, cilantro and salt. Pulse until you reach your preferred salsa consistency. I like to leave mine with a little texture rather than completely puréeing it. Taste and adjust with additional salt and fresh lime juice as needed. Chill it overnight. That overnight rest gives all those smoky, sweet, tangy and slightly spicy flavors time to get very well acquainted — and it is absolutely worth the wait. Serve it with tortilla chips, spoon it over grilled chicken or pork, pile it onto tacos, or honestly… just grab a spoon.