Blind Willyz Fire Roasted Chili Salsa 2

READY IN: 45mins
YIELD: 20 ounces


  • 1
    (14 1/2 ounce) can cut tomatoes
  • 2
    jalapenos, roasted, peeled and chopped
  • 14
    small onion, roasted and chopped
  • 12
    teaspoon cumin seed, toasted and ground
  • 12
    teaspoon oregano, ground
  • 14
    cup cilantro, chopped
  • 1 12
    tablespoons seasoned rice wine vinegar
  • 1
    tablespoon water


  • Drizzle olive oil over the onion and season with salt and pepper. A drizzle of lime juice is a nice touch as well. Wrap the onion in foil and place in a 350 oven or indirect on grill for about 10 minutes.
  • Roast chilies. You can do this on your grill. We have a small chilie roaster and use the rotisserie.
  • When done place chilies in a plastic bag for about 10 minutes. Then peel, seed and chop. Chop onion.
  • Put the cut toms, (seasoned) rice wine vinegar and water in a small sauce pan and break up. I use a potato masher, works well. Add chopped chilies, onion, cumin and oregano. Bring to a boil then simmer just for a couple of minutes. DO NOT REDUCE.
  • After boiling let the salsa cool for about 20 minutes THEN add the cilantro. If you add it too early then the leaves cook and become wilted.
  • Let cool and that’s it.