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Published on Jun 21, 2012
The mission, if you choose to accept it: Make a mind blowing salsa harnessing the power of open flame roasting of your tomatoes, bell peppers, & jalapenos. If you enjoy a good restaurant salsa, you'll flip over Reaganite71's FRESH fire roasted garden salsa. The recipe below will make about 5 -- 7oz servings or fill up two canning pints (leaving a little to pop in the fridge, IF it makes it that far!).
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!!
The Recipe: 2 roasted tomatoes 3 roasted jalapenos 1 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!