Tuesday, September 4, 2012

Fire Roasted Salsa

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

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.