Preheat the grill or smoker to 225 degrees.
Wash and cut tomatoes, tomatillos, onion, and peppers in half.
On a large sheet pan add the vegetables and garlic and sprinkle with sea salt and fajita seasoning.
Place in smoker and let smoke for about 2 hours at 225.
When finished let cool for a few minutes and add to your food processor and add 1 tbsp sugar
Add smoked vegetables in batches until all fits and is blended to desired consistency.
Pour into jelly jars or containers of choice.
Refrigerate for 4-6 days or freeze for later.
