Fire Roasted Salsa

See Video Here:  https://www.youtube.com/watch?v=mJy6SSpBaFg&feature=plcp

Ingredients 
Use whatever chili's look good. This batch included
6-7 Poblanos
8-9 Jalapenos
8-10 Anaheims
6-8 Seranos
6-8 Habaneros
2 White Onions
1 Red Onion
1 Head Garlic
6-8 Roma Tomatoes
2 16oz cans crushed tomatoes
2-4 TBS Taco Seasoning
2-3 TBS Sea Salt

Pre-Heat BBQ to high. Prep all your vegetables by de-seeding all of your chilis (This makes for a milder salsa, but I don't like the bitter taste of seeds in my finished product and I don't like the look of the seeds floating around in there. If you don't want the extra work, by all means, leave them in). 
Cut onions, tomatoes and garlic in half. Place everything on the grill (cut-side up for the chilis, cut-side down for everything else). Roast until everything is well charged then remove from BBQ.

In a Vita-Mix (or other powerful blender) add a couple of ladles of the crushed tomatoes and in batches, puree the grilled vegetables. Pour into an 8qt stock pot, season with the sea salt and taco seasoning and then set over medium heat and reduce for 20-30 minutes. 

Can in purified glass jars according to manufacturers instructions. This salsa should keep at room temperature for 4-6 months.

Summer Salad of Roasted Red & Golden Beets, Peaches, Whipped Chevre, Pisatachios and Micro Greens

Salad Ingredients

1 Cup Micro Greens

1 Large Yellow Peach

1 Medium Red Beet

1 Medium Golden Beet

1 oz Shelled Pistachios

4 oz Chevre (Goat's Milk Cheese)

4 oz Heavy Cream

Vinagrette

2 Tbs Mango Vinegar (or favorite vinegar)

5 TBS Olive Oil

Pinch of Sea Salt

Blackberry Sauce

4 TBS Blackberry Jam

2 TBS Vinegar

2 TBS Water

1 TBS Cold Butter

For the Beets

Trim the stem and root ends of the beets, lay on a 24" square sheet of foil, drizzle with olive oil and sea salt, wrap tightly and roast in a 350 degree oven for 1 hour. Let cool, then peel and cut into wedges.

For the Chevre (Goat's Milk Cheese)

In a mixer combine the chevre and cream. Whip until light and airy.

For the Blackberry Sauce

Add all ingredients to a blender and blend until smooth. Stain through a fine mesh sieve and then place in sauce pan and reduce until syrup like in consistency. Whisk in cold butter and then let cool and place in a squeeze bottle.

For the Vinaigrette

Add salt and vinegar to a bowl. Whisk in olive oil in a slow drizzle to emulsify.

To Plate

Place a dollop of the chevre on a plate and then scrape with a spoon across plate. (see video). Add Peaches, beets, pistachios and then top with micro greens. Dress with the vinaigrette and then spoon the black berry sauce on the side.