Fire Roasted Salsa Más Salsa Por Favor Food

FIRE ROASTED SALSA

Steps:

• If you are grilling, get your grates hot and scrape them clean. Place your onions and tomatoes cut side down on the grill. Place the chiles and garlic cloves on the grill, too. If you are broiling, arrange everything on a baking sheet, cut side up.
• Let the onions and tomatoes grill a solid 5 minutes before trying to move them. You want significant blackening. Turn the garlic cloves as the peel blackens, and rotate the chiles so their skins blacken. Remove the garlic when several sides of the cloves have some char, when the skins of the chiles are well blackened, when both cut sides of the onion quarters are charred, and when the cut face of the tomatoes are well blackened. You will want to use a thin metal spatula to do this. If you are broiling, simply wait until you get good char on most of the vegetables.
• Put the chiles into a plastic bag to steam. Chop the onion roughly. Peel the garlic and if the cloves are large, chop into a few pieces. Remove the skins from the tomatoes. After 10 minutes or so, peel the chiles with the back of a butter knife, then open them up and scrape away their seeds. Chop them roughly.
• If you are grinding your salsa in a molcajete, add the salt, oregano and garlic and pound to a paste. Add the onion bit by bit, grinding and pounding all the way. Next comes the chiles, then the tomatoes. Finally, grind in the chopped herbs into the salsa. If you are not using a molcajete, simply put everything into a food processor and blitz it a few times. You want this salsa to have some texture. Add salt if you need it, and you are good to go.

FIRE-ROASTED SALSA

Steps:

• In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

FIRE ROASTED SALSA (MáS SALSA POR FAVOR)

Steps:

• I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
• Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
• Clean and prepare vegetables for grilling.
• When the grill is hot place wood over coals or gas flame.
• Replace grate.
• Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
• Pile cilantro on top, so that it does not touch the grill.
• Place lid on grill.
• Lightly blacken all on both sides. 10 to 15 minutes per side.
• Remove cilantro and jalapeno stems.
• For milder version remove jalapeno seeds.
• Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
• Transfer to a bowl, add remaining ingredients and mix well.
• Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.

FIRE ROASTED TOMATO SALSA

Steps:

• In a large bowl, toss tomatoes with oil, salt and pepper.
• Cut the top off the garlic head and brush with olive oil; wrap in foil.
• Lightly oil grill rack.
• Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
• Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
• Remove skin, stems, and seeds from the peppers; discard.
• Finely chop the peppers.
• Chop the tomatoes, onion and garlic.
• Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
• If not serving right away, cover and refrigerate up to 3 hours.

FIRE-ROASTED GARLIC SALSA

Steps:

• Fire up the grill, a gas burner, or even the broiler. Set the tomatoes directly over or under the heat source and cook, turning often, til the skins just blacken. Peel, cut out the stems, and then cut them in half around their equators. Take each half tomato in your fist and give it a squeeze over a bowl to get rid of the seeds and juice. Dice the flesh and put it in a clean bowl.
• Squeeze the garlic cloves out of their skins, add a pinch of salt, and mash to a paste. Mix into the tomatoes along with the remaining 2 teaspoons salt and the onions, jalapeños, lime juice, cilantro, honey, pepper, and Tabasco. Purée half the salsa in the work bowl of a food processor. Stir the puréed and chunky salsas together.
• Heap the salsa in a bowl and serve with tortilla chips.