Roasted Salsa recipe!

Roasted Salsa
by Jen Pope

Approx 60 Roma Tomatoes, large

Approx 20 tomatillo tomatoes, dehusked

2-3 Medium White Onions

1 bunch of scallions

1 bunch of cilantro ( less if you want it to store for longer ) I often leave this out.

2-3 Whole Garlic bunches

Approx 10 Serrano chili’s (more or less for taste & spiceness)

Approx 10-15 Chili’s (more of less for taste & spiciness)

1 TBS salt

1 TBS sugar

Cut and wash Large Roma Tomatoes

De-husk and wash tomatillo tomatoes

Roast the tomatoes on foil on a skillet on high.

Wash and cut tops off of chili’s. Cut large ones in half to roast face down.

Roast all the veggies face down on high so they burn the foil, creating a roast effect.

Put roasted veggies into large bowl on the side so you can prepare to blend them

Roast more veggies. When they are crispy like this, they are ready to set aside in a bowl. Be sure to save the foils so you can rub off the burnt particles and use as the roast.

Cut the white onions into large cubes. These do not need to be roasted. Put them in the bowl that you have set aside.

Use only a small amount of cilantro, maybe 1/2 cup and cut the scallions and also set aside in the bowl. These do not need to be roasted either.

All of the ingredients will not be blended in a strong food blender. I usually add the onions through the top so they don’t get stuck in the blender. Do not over blend into a puree.

when you are done roasting the veggies, you are going to use a soft spatula and some water to cook off the roasted burnt veggie particles. Add those to the blender and then mix with the salsa.

Add the salsa to a crock pot to keep hot. If you plan on canning, you will need to do this. If you don’t plan on canning the salsa, then you can put into a storage container.

Canning is easy. Use Mason jars that you can pick up from OSH, Lowe’s, or online. You just need to boil the jars to remove any bacteria.

You boil the bands of the jars too.

Add the salsa to the hot jars with 1/4″ headspace, then re-boil the canned jars with the salsa in them for 20 minutes to process them. Go to freshpreserving.com for more information on canning.