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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Fire Roasted Salsa Recipe

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This recipe for Fire Roasted Salsa is from The Hedrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
** Note ** Ideally you need to have a food processor and a "wok" that can be used on a grill. The wok can be found at Target, Lowes or Home Depot and is about $10. It is black and has holes throughout the metal **

5 jalapenos
1 large sweet onion cut into chunks or wedges
2 T of cider vinegar
salt to taste
1 Cup of fresh cilantro
the juice of one fresh lime
15 Roma tomatoes or eqivalent amount of other tomatoes
3 T fresh crushed garlic
Directions:
Directions:
Remove cores from tomatoes then cut tomatoes in half. Cut the jalapenos in half length-wise. Remove seeds from 1/2 of the peppers ( if you want it spicier, leave the seeds in); Take half of your tomatoes, all of your peppers, and all of your onions and place them in the wok on the grill. Cook on high heat stirring occasionally. You want the vegetables to turn a little black on the outside.

Remove vegetables from grill. In small batches, add all ingredients into a food processor. Add the vinegar, lime juice, garlic, cilantro and salt to taste. Using a low setting, slowly crush the vegetables into your desired consistency.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
This keeps well in the fridge for about 2 weeks. You can always add more peppers to make it spicier. You don't have to grill the veggies, but it truly makes the salsa.

 

 

 

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