1 (16 ounce) can whole peeled tomatoes
1 (16 ounce) can black olives
2 large red chile peppers, seeded and seeded
1/2 cup hickory wood chips
1 green bell pepper, seeded and chopped
1 red onion, chopped
1 large orange, peeled and sliced
1 1/2 tablespoons lemon juice
In a large saucepan over medium-high heat, bring tomatoes to a boil. Reduce heat, cover and simmer for 3 to 4 minutes. Stir in olives, pepper, chile peppers and wood chips. Cook for another minute.
Stir in green pepper, orange and carrots and simmer until soft. Stir in the lemon juice, and simmer for 2 minutes. Stir in guacamole and heat through.