Fire Roasted Salsa

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Fire Roasted Salsa ⬇️

You’ll need:

Peppers. We went with 2 jalapeños, 1 Anaheim, 1 Fresno and 1 poblano

1 white onion, cut in half, skin on

4 large garlic cloves, peeled

3 large tomatoes

1 fistful of cilantro

Juice from 2 limes

Fire & Smoke Society Garlic Salt (Now at Kroger)

The method:

Set up a charcoal or wood-fire grill and push coals to one side.

Place peppers, garlic and onion halves on the hot side of the grill. Develop a dark char, turning everything frequently until all sides have even color, about 5 minutes.

Move everything over to the cooler side (they’ll keep cooking) and place tomatoes over direct heat. Carefully turn tomatoes, they become delicate over time.

After about 10 minutes, the tomatoes should be done. Pull veggies from grill and allow to cool for a few minutes.

Remove pepper stems (and seeds, if you’re a weenie) and onion skins. Drop veggies into a blender or food processor.

Add cilantro, lime juice and about 2 tablespoons of Garlic Salt. Blend and taste test with a tortilla chip. Adjust if needed and serve!

Other ways to make this: You can char everything on a hot pan or over a gas burner. You can also roast the veggies on a sheet pan in the oven at 425°F.
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