Fire Roasted Salsa


Fire Roasted Salsa

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Take your salsa to another level using fire!

Ingredients:

  • 1 can fire roasted tomatoes
  • 3 vine ripened tomatoes
  • 4 cloves garlic
  • 2 jalapeno peppers
  • 2 poblano peppers
  • 1 ear of corn
  • 1/4 red onion
  • 1/4 cup cilantro
  • 1/2 teaspoon everglades seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper

First open the can of fire roasted tomatoes and drain out as much liquid as possible. Empty the can contents into the food processor.  Core the 3 vine roasted tomatoes then cut them into 4 slices from each tomato. Cut out the seedy center of each tomato slice leaving only the outer meat of the tomato. Cut this in half and add it to the food processor. Next, peel and rough cut 1/4 of a red onion and add this to the food processor.  Peel 4 cloves of garlic, give the cloves a rough cut and add them to the food processor. Pick roughly 1/4 cup of cilantro leaves and add this to the food processor.  Next, preheat your grill on a low setting. Peel the ear of corn removing all husk and silk.  Using olive oil in a paper towel, apply the olive oil to the outside surface of the jalapeños, poblanos, and corn. Place the corn and peppers on the grill for about 10 minutes. After 10 minutes, remove the peppers and place them into plastic sandwich bags for steaming.  Turn the corn and allow it to cook for another 5 minutes.  After steaming the peppers for 5 minutes in plastic bags, remove the peppers and pull away the outer skin.  Pull apart the peppers removing all seeds and stems and place the meat of the peppers into the food processor.  Remove the corn from the grill and slice off the kernels. Place half of the kernels in the food processor.  Turn on the food processor for about 2 minutes allowing the contents to grind.  Turn off the food processor and add the seasoning listed.  Run the food processor again for about 1 minute.  Add the remaining corn and stir up the mixture. Ideally you should let the salsa rest overnight in the refrigerator, but instant gratification is always allowed! Enjoy!

Salsa 1.0


Salsa 1.0

salsa1-0

Fresh salsa is sooo much better than crap salsa from grocery store.  It’s rather quick to make and not too difficult, which means that it’s totally worth it.

Ingredients:

  • 1 can fire roasted tomatoes
  • 2 vine ripened tomatoes
  • 2 jalapeno peppers
  • 2 banana peppers
  • 4 cloves of garlic
  • 1/4 red onion
  • 1/2 cup cilantro leaves
  • 1/2 teaspoon Everglades Seasoning
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

First open the can of fire roasted tomatoes and drain out the liquid in the sink.  Empty the can contents into the food processor. Next, cut the vine roasted tomatoes into quarters, and cut out the seedy center. Cut the tomatoes shell in half and add to the food processor. Next, peel the garlic and add to the food processor. Following this, cut the jalapeño peppers, remove the seeds, and add to the food processor.  Repeat these steps for the banana peppers.  Cut 1/4 of the red pepper, rough cut it and add it to the food processor.  Next, hand pick the leaves of cilantro to produce roughly 1/4 – 1/2 cup of contents.  Close the food processor and power it on to grind up the vegetables and let it run for at least 1 minute. Power off the food processor, open it, then scrape and push down the vegetables to the bottom of the processor bowl.  Power on the processor again and let the chunks grind down to small bits.  Power off the processor again and add all the seasonings.  Close the processor and power on again for 1 minute.  Power off the processor and empty the contents into a container with a lid. Place the container in the refrigerator for 24 hours.