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Fire Roasted Salsa
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Recipe Information
Bill Echols

Serves/Makes:2 cups

  • 6 medium tomatoes
  • olive oil
  • 1 fresh red or green jalapeno pepper
  • 1/2 cup (125 ml) diced Spanish onion
  • 2 cloves garlic
  • 2 tbsp (30 ml) chopped fresh cilantro
  • 2 tbsp (30 ml) fresh lime juice (or vinegar)
  • 2 tsp (10 ml) salt
  • 1-1/2 tsp (7 ml) mesquite-flavored liquid smoke (optional)
  • Preheat a large cast iron skillet over medium-high heat.
  • Remove stems from the tomatoes, then rub oil over each tomato.
  • Put the tomatoes on the skillet, turning them every now and then.
  • After about 5 minutes, add all the jalapeno to the skillet.
  • Continue to turn the tomatoes and pepper periodically.
  • When almost the entire surface of the pepper has charred black, remove them from the grill.
  • The tomatoes will turn partially black. When the skin begins to come off they are done.
  • Put the pepper and tomatoes on a platter and let them cool.
  • When the tomatoes and pepper are cool enough to handle, remove most of the skin from the tomatoes and place them into a food processor.
  • Place jalapeno into the food processor, including the stem ends.
  • Discard the liquid remaining on the platter.
  • Add remaining ingredients to the food processor and puree on high speed for 5 to 10 seconds or until the mixture has a smooth consistency.
  • Place the salsa into a covered container and chill for several hours or overnight so that the flavors develop.

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