Rock Roll Bbq Salsa Loco Similar To Baja Fresh Recipes

ROCKIN' SALSA

Steps:

• Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

ROCK & ROLL BBQ SALSA LOCO (SIMILAR TO BAJA FRESH)

Steps:

• Heat your grill to medium high.
• Remove stems from tomatoes. Cut them in half lengthwise.
• Cut onions into thirds. Cut against the onion's grain to make three patty like pieces.
• Use some foil to make a pouch. Add garlic and 1 tbsp of oil. Fold up the foil and make a good seal.
• Put Tomato halves on grill skin side down. Grill for 30 minutes or until skin is black. DON'T WORRY, they aren't burnt.
• After 30 minutes push the tomatoes to the side and flip them. Don't worry if they are losing juice -- it will be OK. Put jalapeños directly above flames and add your foil pouch to the grill as well. As jalapeno skins blacken and blister turn them to roast the whole pepper. This will take 10-15 minutes.
• Place everything in a bowl and head back to your kitchen. Add everything to a blender or food processor EXCEPT 1/2 of the water, 1/3 of the onion, and the cilantro! Blend away! Continue to add water until you reach desired consistency. Some people may add more than a cup of water to get a thinner consistency (like Baja Fresh).
• Chop remaining onion into small pieces. Add onions and cilantro to a large bowl. Mix in the ingredients from the blender and mix well. Chill for 2 hours before serving. Great with tortilla chips or on seafood or fish tacos. Throw a lime wedge in the bowl for a good presentation.

BBQ SALSA

Steps:

• Use an extremely sharp knife and slice the onion into matchstick sized strips; and the yellow pepper, and jalapeños into rice sized pieces. You may remove the seeds and ribs of the jalapeños if you prefer a milder taste.
• Mix all ingredients in a bowl and serve.

ROCK & ROLL BBQ SALSA RANCHERA

Steps:

• Add oil to a frying pan. Over medium heat brown your tomatillos. They may blacken a bit, no worries. Cook until soft and splitting.
• Remove the tomatillos and set aside. Add Onions to pan and cook them until soft and translucent. Add garlic and cook for another 2 minutes.
• Add all ingredients to your blender or food processor and process until smooth. Adjust water to control texture and your own personal taste.
• Chill for at least 2 hours for flavors to blend. Serve with tortilla chips. Keeps for at least 3 days.

ROCK & ROLL BBQ PIT STYLE BEANS FOR THE CROCK POT

Steps:

• Drain most of liquid from can of beans. Put all ingredients into a crock pot and mix it up.
• Turn mixture on HIGH for 30 minutes, then reduce to low setting for 2 hours. This mixture can cook for hours on LOW during your party if need be.