Smoked Mushroom Salsa

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1 pound cherry or mesquite wood chips (soaked in water 30 minutes)

2 portobello mushrooms (destemmed, de-gilled, and brushed clean of dirt)

10 cremini mushrooms (destemmed and brushed clean of dirt)

3 tablespoons olive oil

Salt and freshly ground black pepper

1 red onion finely diced

1 jalapeno finely diced

1/2 cup chopped scallion

1/4 cup chopped epazote

1 tablespoon Mexican oregano

1 orange, juiced

1 lime, juiced

1 tablespoon extra-virgin olive oil