Zvis Smoky Salsa Food

SMOKY TOMATO PEPPER SALSA

Steps:

• Put all the ingredients in a food processor and pulse until chopped, but not too fine. Pour into a serving bowl and add seasoning and a pinch of sugar.

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.

ZVI'S SMOKY SALSA

Steps:

• PREPBring a pot of water to a boilPeel the papery skin off the tomatillosWash your tomatillos and jalapeñosAdd them to the boiling waterCover, reduce heat and let simmer for 10 minutesDrain, rinse with cold water and let cool for 10 minutesCHOPCore the tomatillosCut the stem off the jalapeños, leave the seeds for extra spicy salsaCut the onion into quartersStem the cilantroRemove skin from garlicOpen can of chipotle peppersBLENDAdd all ingredients to your blenderPulse 10-15 times depending on your preferred consistencyTasteAdd lime and salt to your preferencePulse 2-3 more timesShare the love, snap a picture and tag #lifeisnoyokeEnjoy!

ZESTY SALSA VERDE

Steps:

• Preheat oven to 425°. In a large bowl, toss tomatillos, onions, peppers and garlic with oil. Divide mixture between two 15x10x1-in. baking pans. Roast 35-40 minutes or until lightly browned, stirring occasionally. Cool slightly., Process tomatillo mixture in a food processor until smooth, adding enough water to reach desired consistency. Add remaining ingredients; pulse just until combined. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.