The Oven Is The Key To Rachs Irresistible Smoky Salsa Food

THE OVEN IS THE KEY TO RACH'S IRRESISTIBLE SMOKY SALSA

Steps:

• Preheat broiler to high
• Arrange the tomatoes, onion, garlic and jalapeños on foil-lined tray and coat with cooking spray
• Char the ingredients and cool
• Squish the garlic from the skins and peel the peppers and seed them
• Place the tomatoes, onions, garlic, peppers, agave, cinnamon, salt and pepper, oregano, paprika, juice of lime and cilantro in food processor
• Process to form a thick salsa

SWEET & SMOKY SALSA

Steps:

• Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

HOMEMADE SMOKY SALSA

Steps:

• Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

SMOKY ROASTED SALSA

Steps:

• In a heavy, dry skillet (cast iron, for example) toast the chiles in batches until pliable. Place in a stainless steel or glass bowl. Pour boiling water over the chiles and weigh down with a plate or weight. Let soak for 20 minutes.
• Meanwhile, place the tomatillos, tomatoes, onions, and garlic on a half sheet pan under the broiler. Turn all of them occasionally until blistered all over and blackened in places.
• Transfer the tomatillos to a blender or food processor. Pulse until smooth: add to a large stockpot. Transfer the onions and garlic to a cutting board. Leave the tomatoes in the half sheet pan and cover with a second, inverted sheet pan or with plastic wrap to allow it to cool.
• While the tomatoes cool, peel and roughly chop the onions and garlic. Add them to the blender or food processor and pulse until finely chopped or smooth. Add to the tomatillos in the stockpot.
• Add the soaked chile peppers to the blender or food processor, strain the soaking liquid through a fine mesh sieve, add the liquid to the food processor or blender, and blend on high until smooth. Add to the stockpot.
• Turn your attention to the tomatoes. The skins should peel easily from the tomatoes. Discard the skins and add the tomatoes and juice to the blender. Pulse until the tomatoes are your desired texture. (See Cook's Notes)
• Add to the stockpot with the lime juice, honey, sugar, or agave, and salt. Bring to a boil, stirring frequently to prevent scorching. Lower heat to medium, and simmer for 15 minutes or until slightly less thick than ketchup. Ladle into prepared pint or half pint jars to within 1/2-inch of the rim. Fix jar lids in place and tighten appropriately.
• Use canning tongs to transfer jars to a boiling water canner with boiling water to cover by 2 inches. Put the canner lid in place and bring to a full rolling boil. Boil for 15 minutes. Transfer jars to a wire rack or towel lined counter. Cool completely (at least 12 hours) before removing rings, wiping clean, and labeling. Store in a cool, dark place for up to a year.