Smoky Roasted Salsa Recipes

SMOKY FOUR-PEPPER SALSA

Steps:

• Preheat an outdoor grill for medium heat.
• Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
• Peel tomatoes and drain excess liquid. Peel and seed peppers.
• Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

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!

SMOKY SALSA (CHEVY'S SALSA)

Steps:

• Preheat the broiler to high and move an oven rack near the top of the oven.
• Place the tomatoes, onion slices, and jalapenos on a baking sheet.
• Place into the oven under the broiler and lightly char the veggies on all sides. Remove from the oven and let cool.
• Remove the stems from the jalapenos and the cores from the tomatoes.
• Place the cooled veggies in the blender with cilantro, minced garlic, sea salt, and freshly cracked pepper, to taste.
• Blend for about 10 seconds, or until desired consistency.
• Taste and re-season with sea salt and freshly cracked pepper, to taste, if needed.
• Pour into a container and chill.
• Serve with chips. Enjoy.

SMOKED SALSA

Steps:

• Preheat a smoker grill to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
• Combine tomatoes, onions, bell peppers, and jalapeno peppers in an aluminum grill pan. Place on the grate of the preheated smoker grill; smoke for 3 hours.
• Remove vegetables from the smoker and place in a blender. Blend to desired consistency. Mix in lime juice, garlic powder, salt, and pepper. Add fresh cilantro for decoration.

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
• Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

ROASTED PEPPER PEACH SALSA RECIPE

Steps:

• Prepare the canning jars and canning lids by washing in hot soapy water. .
• Prepare the tomatoes by washing, then coring the Roma tomatoes. Place a strainer over the top of a large bowl.
• Place a strainer over the top of a large bowl. Place the tomatoes into the strainer to allow as much of the liquid to drain away while preparing the remaining vegetables.
• Next, peel the onion and cut it into quarters. Cut the peppers into quarters, seed and remove the membrane. Peel the garlic.
• Preheat the oven to 450 degrees.
• On a large 16 inch aluminum baking sheet spread the prepared tomatoes, onions, peppers, and garlic out on the baking sheet in a single layer.
• Roast the vegetables in the preheated oven for 15 minutes. Remove the garlic from the baking sheet in the oven to keep it from burning. Place the roasted garlic on a cutting board to cool.
• Toss the remaining vegetables and return the baking sheet to the oven. Continue roasting the vegetables for another 15-20 minutes or until slightly charred on the edges. Do not overcook.
• Remove the roasted vegetables from the oven and cover with aluminum foil or place the roasted vegetables into a large bowl and cover. Allow to cool.
• While the vegetables are cooling peel, pit and chop the peaches into a bowl that has either lemon juice or Ball Fruit Fresh (mixed with water as instructed on the container) to prevent the peaches from browning. (Follow the Fruit Fresh directions)
• Once the vegetables in the bowl are cool enough to handle peel the skin from the tomatoes and peppers. Discard the skin.
• Chop the peeled and roasted tomatoes, peppers and onion. Mince the garlic.
• Place the roasted vegetables, garlic and peaches into a large 6-quart stainless steel pot.
• Add the vinegar, honey, pepper, salt, and ground cumin to the pot.
• Heat the pot on medium-high until the ingredients come to a full rolling boil. Once boiling lower the heat and simmer uncovered for 20 minutes.
• Fill your hot canning jars with the hot salsa leaving a 1/2 inch headspace.
• Wipe the jar rims and cover with a flat lid and a finger tight band. Repeat with remaining jars.
• Process filled jars in a hot water bath canner for 20 minutes.
• Makes 5 to 6 pints.

SMOKY ROASTED SALSA RECIPE

Steps:

• Halve tomatoes and skewer cherry tomatoes
• Quarter and seed bell pepper
• Brush tomatoes, pepper, chilies, and red onion with vegetable oil
• Wrap onion in foil
• Place vegetables on grill with 2 mesquite wood chips that have soaked in water for an hour
• Cook until skins easily fall off
• Chop all cooked ingredients and place in bowl
• Let cool and add tomato sauce
• Stir to combine
• Add green onion, cilantro, and lime juice, and season to taste
• Add green onion, cilantro, and lime juice, and season to taste