Wash all the vegetables and place them in a metal dish that is lined with foil paper. Make sure the pan will fit on one side of the grill with lid closed.

Build your charcoal fire on one side of the grill. Preheat until you reach 275 to 300 degrees F. Add 3 cup-soaked hickory chips to one side of hot charcoals, in the center of grill. Once they start smoking, add the pan of vegetables to the indirect heat and cook with lid closed for 30 minutes.

Turn all the vegetables over and move pan to the direct heat and continue cooking for another 30 minutes or until tomatoes and tomatillos are soft. You want most of the skin on the peppers to blacken and blister as well. You want to try and keep the lid closed as much as you can.

Before finishing the salsa recipes, remove the skin from the garlic and skin and seeds from the poblano peppers. If using Fresno peppers, remove the skin. I leave the seeds for extra heat. The other chile peppers will be fine because the skin is thin.

For the Salsa Verde: To the processor or blender jar, add tomatillos, poblanos, serranos, onion, garlic, lime juice, cilantro and salt. Pulse for a coarse salsa or blend on high for a smoother salsa. For the Salsa Roja: To the processor or blender jar, add tomatoes, all the red and green jalapeños, onion, garlic, lime juice and salt. Pulse for a coarse salsa or blend on high for a smoother salsa. If the salsas are too thick, mix in a little water to thin them out a bit. Serve warm or at room temperature. These smoked salsas are excellent on any of your favorite grilled proteins, roasted vegetables and baked potatoes! Cool completely and store in airtight containers in the coldest part of your refrigerator. It will stay fresh for up to 6 days in the refrigerator.