Fire Roasted Salsa

Fire Roasted Salsa

My first attempt at making salsa was a hit! I took my inspiration from tv and roasted my vegetables on the grill. It added a level of smoky flavor that a lot of people liked. Make sure you take time to roast the vegetables slowly to get the best flavor.

 

Fire Roasted Salsa

 3# whole tomatoes

1#  tomatillos

3 whole bulbs garlic

1 large red onion

2 yellow bell peppers

2 red bell peppers

2 Serrano peppers

2 Anaheim peppers

1 small can Chipotle peppers

2 tsp ground cumin

1/4 cup apple cider vinegar

1 cup loosely packed fresh cilantro leaves 

Heat the grill to medium high. Separate the garlic bulbs into individual cloves; leave some of the dry skin on the cloves. Grill/roast the tomatoes, tomatillos, and fresh peppers until the skins are blackened, turning every few minutes. Carefully remove from the grill and cool. Slice the onion into thick slabs wihout peeling it. Grill the onions and whole garlic until nice grill marks show. Do not overcook the garlic or it will be VERY bitter. Cool the onion and garlic. 

Remove the skins from the tomatoes, tomatillos, and peppers, remove the seeds and some ribs from the peppers, and chop all the vegetables finely. Peel the onion and garlic after they have cooled and chop--not too small! Remove the seeds and ribs from the chipotles and chop fine.

Mix all the chopped vegetables, add the cumin and whole cilantro leaves. Make sure you taste and adjust for spice. Remember, the spice will change as the flavors marry; let them meld overnight in the fridge. As it's written, this recipe makes 2-3 quarts of salsa, so you might want to share!