Post by Lesli on Jun 19, 2010 11:25:27 GMT -5
Fire Roasted Salsa
a bunch of ripe tomatoes ( I used all colors and varities, { tomatillos would be good} most of mine are the juicier tomatoes instead of paste)
2 large onions still in the skin
2 heads of (bunches?) of garlic still in the skin
10 give or take whole Serrano peppers ( you may only want mild peppers)
4 large banana peppers whole
a few squeezes of lime to your liking (or lemon if you wish)
Sea salt to taste
Roast them all on the bbq grill till the skins are blackened. onions take longer, garlic is fabulous on the grill. After tomatoes are ready bring a bowl to put them in. They are very juicy and because the skin splits you will lose a lot of juice if you don't have a bowl handy. Anyway, take each off as it is ready. Put aside till it is cool enough to handle. You may want to use the latex gloves so the acid from the tomatoes and peppers don't irritate your skin. You can just squeeze most of the stuff out of the skins or peel the blackened skin right off. If some bits of black stays in the sauce, so much the better! Just chop as fine as you prefer or blend with hand blender put in a large pot on the stove and bring to a strong boil stirring all the time, add the lime juice and sea salt to taste. And be sure to taste it as you add and blend your peppers so you don't get it hotter than you like. When it is sufficiently hot temperature wise jar it up and process how ever you wish, but as it is an acid substance, very little processing is necessary. Enjoy! Its a lot of work but oh soooo good --set a few jars back somewhere because they sure don't last long.
Lesli
a bunch of ripe tomatoes ( I used all colors and varities, { tomatillos would be good} most of mine are the juicier tomatoes instead of paste)
2 large onions still in the skin
2 heads of (bunches?) of garlic still in the skin
10 give or take whole Serrano peppers ( you may only want mild peppers)
4 large banana peppers whole
a few squeezes of lime to your liking (or lemon if you wish)
Sea salt to taste
Roast them all on the bbq grill till the skins are blackened. onions take longer, garlic is fabulous on the grill. After tomatoes are ready bring a bowl to put them in. They are very juicy and because the skin splits you will lose a lot of juice if you don't have a bowl handy. Anyway, take each off as it is ready. Put aside till it is cool enough to handle. You may want to use the latex gloves so the acid from the tomatoes and peppers don't irritate your skin. You can just squeeze most of the stuff out of the skins or peel the blackened skin right off. If some bits of black stays in the sauce, so much the better! Just chop as fine as you prefer or blend with hand blender put in a large pot on the stove and bring to a strong boil stirring all the time, add the lime juice and sea salt to taste. And be sure to taste it as you add and blend your peppers so you don't get it hotter than you like. When it is sufficiently hot temperature wise jar it up and process how ever you wish, but as it is an acid substance, very little processing is necessary. Enjoy! Its a lot of work but oh soooo good --set a few jars back somewhere because they sure don't last long.
Lesli