How to Make It
Soak wood chips in water 30 minutes. Drain well. Meanwhile, prepare a charcoal fire in a smoker according to manufacturer’s instructions. Maintain temperature at 200°F to 225°F for 15 to 20 minutes. Place wood chips on coals. Smoke tomatoes and jalapeños, covered with smoker lid, until tender, about 45 minutes. Remove tomatoes and jalapeños from smoker; discard stems from jalapeños.
Place onion, cilantro, oregano, and garlic in a food processor; pulse until finely chopped, about 5 times. Transfer to a medium bowl. Place tomatoes, jalapeños, lime juice, honey, and salt in food processor; process until smooth, 1 minute. Transfer to bowl with onion mixture; stir to combine. Cover; chill at least 45 minutes before serving.