Wonderful Life Farm's Fire-Roasted Salsa
We've been making and freezing batches of this salsa for several weeks now. I think I've almost frozen enough to take us through to next "salsa season". It's HOT! It's smoky! Be sure to start with the freshest of ingredients.
Wonderful Life Farm's Fire-Roasted Salsa
3 lbs. roma tomatoes (don't substitute regular tomatoes, as it will be too watery)
2 or 3 jalapeno peppers
1 large white onion, sliced in thick rings and kept intact
4 green onions (trimmed to about 5" long)
about 10 stems of cilantro
1 - 7 oz. can chipotle chiles in adobo sauce
1/2 t. salt
1 T. fresh lime juice
1/4 t. ground cumin
1/2 t. oregano
1/2 t. ground black pepper
mesquite or hickory wood chips
Make a foil boat-tray for the wood chips. Soak a couple handfuls of chips in water for about 30 mins. Drain chips.
Heat up grill. We have a gas grill, so we place the soaked and drained chips in the foil boat-tray and place them on one side of the grill.
On the other side of the grill, place: tomatoes, jalapenos, white onion, green onions, and cilantro. (We have a higher rack on our grill, so the green onions and cilantro go up there.) Close the grill's lid and allow them to cook until lightly blackened, turning everything over once. It will take about 8-10 minutes per side.
Remove vegetables from grill. Cut the stems off the jalapenos. Place all vegetables and remaining ingredients in food processor, and pulse until desired consistency.
Makes about 4 cups of salsa.
Wonderful Life Farm's Fire-Roasted Salsa
3 lbs. roma tomatoes (don't substitute regular tomatoes, as it will be too watery)
2 or 3 jalapeno peppers
1 large white onion, sliced in thick rings and kept intact
4 green onions (trimmed to about 5" long)
about 10 stems of cilantro
1 - 7 oz. can chipotle chiles in adobo sauce
1/2 t. salt
1 T. fresh lime juice
1/4 t. ground cumin
1/2 t. oregano
1/2 t. ground black pepper
mesquite or hickory wood chips
Make a foil boat-tray for the wood chips. Soak a couple handfuls of chips in water for about 30 mins. Drain chips.
Heat up grill. We have a gas grill, so we place the soaked and drained chips in the foil boat-tray and place them on one side of the grill.
On the other side of the grill, place: tomatoes, jalapenos, white onion, green onions, and cilantro. (We have a higher rack on our grill, so the green onions and cilantro go up there.) Close the grill's lid and allow them to cook until lightly blackened, turning everything over once. It will take about 8-10 minutes per side.
Remove vegetables from grill. Cut the stems off the jalapenos. Place all vegetables and remaining ingredients in food processor, and pulse until desired consistency.
Makes about 4 cups of salsa.