Fireman Bobs Roasted Spicy Salsa My Way Recipes

FIRE ROASTED SALSA CANNING RECIPE

Steps:

• Heat gas grill on high. If using charcoal, do not use lighter fluid or the tomatoes and peppers will pick up that taste!
• Rinse tomatoes and peppers. Core tomatoes and score a small "X" in the blossom end. Place tomatoes and peppers on hot grill and close lid. Turn frequently until peppers are charred and blistered and pretty much black all over. Tomatoes should have some blackened spots and blistered enough to remove the skins. Remove from grill. Place peppers in a bowl and cover with plastic wrap to steam for several minutes. Let tomatoes cool a bit on a cutting board until you can handle.
• Peel and chop the tomatoes and place in a large bowl, being sure to include all the juices. You should have 7 to 8 cups of chopped tomatoes and juices from 5 pounds of tomatoes. You need at least 7 cups for safe canning purposes.
• Wearing gloves, peel poblano peppers, the blackened skins should come right off. Pull out stem and discard. Cut poblanos open and remove seeds. Finely chop peeled and seeded poblanos. You should have 1 cup, and no more than 1½ cups, again, for canning purposes.
• Place fire roasted tomatoes and poblanos in a large pot and add the remaining ingredients, adding just 1 tablespoon of sugar to start. Bring to a boil and then turn down and simmer for 10 minutes.
• Using an immersion blender or food processor, carefully purée the salsa to a smoother consistency. In a food processor and working in batches, pulse 8 - 10 times and when all finished, return to the pot. Taste for seasonings and if too vinegary, add another tablespoon or so of sugar. If too sweet, add a little more vinegar to balance. Bring blended salsa back to a boil and simmer a few more minutes.
• Have sterilized pint jars and lids and screw caps ready (they should all be washed in very hot water). Use a canning funnel and ladle hot salsa into jars, leaving a ½-inch head space. Wipe rims clean with a damp cloth and carefully place lid on and screw cap in place. Process in a boiling water bath for 15 minutes, then place upright on counter for 24 hours (see recipe notes for link to USDA Canning Guidelines). You will hear popping sounds as the jars seal. If after 24 hours, any haven't sealed, put in refrigerator to use now.
• Store jars of salsa in pantry and use within a year. Enjoy!

SALSA TATEMADA NORTEñA (FIRE-ROASTED SALSA)

Steps:

• Start a charcoal or prepare a gas grill. Once hot, place the whole tomatoes, chiles and onion on the grill. Let the ingredients char for about 12 to 15 minutes, flipping every 3 to 4 minutes. Pull them off the grill once cooked: The tomatoes should be completely mushy, as their skins start to break and their juices start to come out. The chiles should be wilted, charred and wrinkled. The onion should be darkened and softened. (Alternatively, ingredients can be charred under the broiler on an aluminum foil-covered baking sheet, or directly on a preheated comal or a cast-iron pan set over medium heat.)
• Place charred chiles in a plastic bag, and close the bag well. Let chiles steam and sweat for 5 to 10 minutes. As soon as they have cooled enough to handle, remove them from the bag, slip off their skins, make a slit down the side of each and remove their seeds and stems. You could rinse the chiles under a thin stream of water, to help remove the seeds, or rinse them off by dipping them into a bowl of water. (Don't remove or discard the skin, seeds or juices from the tomatoes and onion.)
• Set the charred tomatoes, onion and cleaned chiles on a chopping board, and finely chop. Place in a bowl, add salt, and mash and mix with a fork. (Alternatively, ingredients can be mashed in a molcajete.) Taste for salt and add more, if needed.
• Serve immediately, or cover and refrigerate for up to 5 days. The salsa can be eaten cold, though is best consumed lukewarm or hot. If desired, you can reheat it in a small saucepan until warmed.

FIRE-ROASTED CHERRY TOMATO SALSA

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and brush with olive oil.
• Spread tomatoes, onion, garlic, and jalapeno peppers onto prepared baking sheet.
• Cook under the preheated broiler for 5 minutes. Turn the baking sheet and continue broiling until vegetables are charred, about 5 minutes more. Cool slightly.
• Remove garlic from skins; discard skins.
• Blend tomatoes, onion, peeled garlic, jalapenos, any accumulated juices from the baking sheet, cilantro leaves, lime juice, cumin, cayenne pepper, and oregano in a blender until salsa is smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until flavors blend, at least 2 hours. Season with salt and black pepper.

FIREMAN BOB'S ROASTED SPICY SALSA MY WAY....

Steps:

• Begin by drizzling the oil over the onions, jalapeno peppers, and garlic, then roast for 40 minutes. Set aside and allow to cool.
• Combine tomatoes, cilantro, cumin, cayenne, salt and allow to sit for 30 minutes. Then add the cooled onions, jalapenos, and garlic. Stir till mixed completely.
• Place in a food processor and blend till desired constancy.
• Place entire mixture in a large pan and bring to a boil for 3 minutes, then simmer for an additional 45 minutes.
• Just before serving, Stir in the Lime Juice and Lime zest.
• Enjoy this Salsa Cold. Serving with your favorite chips or crusty bread...
• ENJOY !!!