Fire Roasted Salsa (Más Salsa Por Favor)

Recipe by Wing-Man
READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
  • Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
  • Clean and prepare vegetables for grilling.
  • When the grill is hot place wood over coals or gas flame.
  • Replace grate.
  • Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
  • Pile cilantro on top, so that it does not touch the grill.
  • Place lid on grill.
  • Lightly blacken all on both sides. 10 to 15 minutes per side.
  • Remove cilantro and jalapeno stems.
  • For milder version remove jalapeno seeds.
  • Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
  • Transfer to a bowl, add remaining ingredients and mix well.
  • Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.
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