Fire Roasted Salsa
Directions
- 1Set up a charcoal or wood-fire grill and push coals to one side.
- 2Place peppers, garlic, and onion halves on the hot side of the grill; develop a dark char, turning frequently until all sides have even color.
- 3Move charred vegetables to the cooler side and place tomatoes over direct heat, turning carefully as they become delicate.
- 4Remove tomatoes from the grill.
- 5Pull all vegetables from the grill and allow to cool.
- 6Remove pepper stems, seeds (optional), and onion skins, then place all vegetables into a blender or food processor.
- 7Add cilantro, lime juice, and garlic salt to the blender, then blend and taste test before serving.
Ingredients
- 2 whole jalapeño
- 1 whole anaheim pepper
- 1 whole fresno chili
- 1 whole poblano pepper
- 1 whole white onion, cut in half, skin on
- 4 whole garlic clove, peeled
- 3 whole tomato
- 1 fistful cilantro
- 2 whole lime juice
- 2 tbsp fire & smoke society garlic salt
Equipment
grillblenderfood processor
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