Fire Roasted Salsa

Chad and Melanie Smith taught me how to make this salsa. We adapt the recipe to what ever chilis, peppers and tomatoes are fresh and on sale... We roast the vegetables on the barbecue until blackened, place them in a bowl covered with plastic wrap (so that the vegetables and steam which loosens the skins). I peel 1/2 the chilis of their skins but leave the other half on so that you can get that great smokey flavor in the salsa. Then just start pulsing everything in the food processor. We then cook everything for a while in a stock pot, adjust the seasonings (salt and black pepper), add some lime juice and chopped cilantro right at then end. Everything then goes into some boiled jars for canning. The salsa will keep in your cupboard for months. Great with chips or on top of eggs (or with fish tacos).

Roasting the Vegies

Nice and blackened

Reducing over gentle heat to intensify the flavor

Canned and ready to be stored (or eaten)