Okay, here's what I did.
I put a dozen tomatoes, cut in half, in an aluminum pan on my charcoal Weber grill. Half a chimney of charcoal and a handful of mesquite chips. Let that smoke for around 45 minutes. Threw those in the food processor with:
a bunch of cilantro
a few leaves of spicy basil
lime juice from two limes
four cloves of garlic
sea salt
smoked pepper
a good dose of Frostbite (my preferred hot sauce for cooking...
http://cajohns.com/store/index.php?route=product/product&product_id=104 )
Blended that pretty smooth. Then I stirred in by hand:
one big Vidallia onion, chopped pretty small
half a dozen Jalapenos from our garden
a couple of fresh tomatoes, chopped pretty small
Turned out really good. Next time, I'll probably not add the hot sauce and just do heat from the peppers. I liked the taste mix from the smoked tomatoes and the fresh all in the same bite. And, how can you ever go wrong with Vidallia onions?