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Cookbook : Misc. : Fire-Roasted Salsa
by ISL )
whole garlic bulbs (1 or 2)
fresh cilantro, chopped
large serrano chilis (5-6)
Cholula hot sauce
Fire up your grill, use lots of wood. (gas grill is fine too)
Brush your tomatoes w/olive oil, grill just until skins start to crack. Set off to side to cool.
remove skin from garlic, cut off top of bulb. Brush with oilve oil, salt, pepper and wrap in foil. Roast for about 45 minutes or so until soft.
remove skins from onion(s), brush with olive oil. Grill until outside is brown and slightly caramelized. Brush peppers with olive oil. Roast until they almost turn black, turning often.
Once all your veggies are roasted remove the skins from the tomatoes, remove the seeds and use only the meat of the tomatoe. (LOTS of work)
Remove the skins & seeds from the peppers. Cut the onions up into quarters.
Use a food processor to chop the tomatoes (pulsing only). Toss in the onions and pulse a few more times. Add peppers and pulse. Add roasted garlic by squeezing right out of the bulb. Add soem salt & pepper. Add juice of at least 2 limes. Then turn food processor on (15 seconds?)and add 2 tbsp olive oil while it's running. Pour into a large bowl.
Add freshly chopped cilantro by hand. If you put it in the food processor it'll turn your salsa an ugly orange. Add Cholula hot sauce to taste. Taste it to see if it needs more salt, pepper, Cholula or lime jiuce.
Chill & enjoy.
Tip: if the tomato-roasting thing is too much work for you (and it is a LOT of work)just buy an institutional-sized can of chopped tomatoes, grill everything else. It's still very good!
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