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Fire-roasted salsa recipe
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- 4.5 pounds roma tomatoes
- 4 medium yellow onions
- 12 jalapeño peppers
- 3 poblano peppers
- 6 large cloves garlic, minced
- 3 T salt
- 1 bunch of cilantro
This recipe makes about three quarts of salsa. It takes kind of a long time, so I make a large batch.
Cut onions in half, peel off outside layer, wrap in aluminum foil, and bake at 300 degrees for three hours, or until they start to caramelize. Do this ahead of time. Sometimes I do this the day before I make salsa.
Cut the tops off the tomatoes and split them in half length-wise. Put the tomatoes and peppers on the barbecue at medium-low heat (see picture). Cook the veggies with the barbecue lid shut.
Put the tomatoes skin side down, and cook until squishy or their skins turn black, whichever comes first. Look at the picture to see how well blackened I like them.
Put the peppers on whole, including stem, and cook until skin is blistered and fairly black. Rotate so all sides are thoroughly cooked. Look at picture to see how well blackened I like them.
Cut the tops off all the peppers. Remove the seeds from the poblano peppers.
Remove the seeds and veins from most of the jalapeños, but leave a few whole (minus the tops). Use more whole peppers to get a hotter salsa. I usually use three whole peppers and nine deseeded and deveined peppers. This salsa is heavy on the peppers, so you'll want to go easy on the whole peppers.
To remove the seeds and veins from a pepper, slide a knife inside the pepper and slit up the side. Unroll the pepper so it is flat, with the skin side down on a cutting board. Hold a knife blade so it is perpendicular to the pepper, and gently scrape it across the pepper. Be very gentle when you do this, or you'll remove the flesh of the pepper and be left with just the skin. If the pepper is cooked thoroughly, the seeds and veins will practically fall out.
Remove the stems from the cilantro so you have mainly just the leaves (some stems is okay).
Put approximately one third of each of the ingredients in a food processor and chop to desired consistency. Taste it and make adjustments to the next third. Repeat with the last third.
Eat it while it's still warm!