If you enjoy a good restaurant salsa, you'll flip over fire roasted garden salsa. The recipe below will make about 35-40 ounces.
Folks who've seen the video on making it on YouTube and have tried it have mostly been sold on this method. (See the full video below) If you wish to make more than indicated, simply double the amounts called for and taste test as you go.
WARNING: Be VERY careful when grilling tomatoes, bell peppers, and jalapenos!! The tomatoes become very soft and molten inside. Use mits, tongs, and a thick plate to pull them off the grill!!
2 fire roasted tomatoes
3 fire roasted jalapenos
1 fire roasted bell pepper
3 cups of freshly diced tomatoes (do not roast)
1 freshly diced bell pepper (do not roast)
3 cloves of garlic, diced & mashed
1/4 of a red onion: diced (if it's a huge one)
1 diced green onion
2 Tablespoons of chopped cliantro
2 Teaspoon of salt
A pinch of pepper (1/8 tsp)
2 dashes of garlic salt
1 Tablespoon white vinegar
The juice of under half a lime (maybe 1/3rd of one)
2 Teaspoons of chili powder
(You can also add 1 Teaspoon of liquid mesquite smoke if you like)
*In a food processor, process on low 5-10 seconds then pulse until desired consistency is reached. Taste test & add more garlic/chili powder or other ingredients as needed.
*Stew in a pot and then eat or can as desired.
This will make around 35-40 ounces of salsa.
Come on in, watch out for ravenous salsa cats, and join us in Reaganite71's kitchen: