Barbies Homemade Fire Roasted Salsa Recipes

Steps:

• In a food processor, combine the tomatoes, onion, cilantro, lime juice, sugar and salt. Cover and process until desired consistency.

Steps:

• 1. Start with peppers, char on grill, place in ziploc, seal 10 min.in steam Then peel & deseed, chop coarsley. You can sub jalapenos for serrano's, (my favorite)
• 2. Cut oinios in half, peel paper off & char on grill, chop coarsley & set with peppers.
• 3. Tomatoes, I rub them with oil, then char them till black, I mean black...Remove core & chop.
• 4. Now, everything goes in the food processor, be sure to add all the juice's accumlated. Pulse until it reaches a nice chunky consistency. Put Salsa into a large bowl & add lime juice, cilantro, salt to taste & a good amount of fresh ground black pepper. Taste, add more lime juice if you'd like... ENJOY...

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
• Spray a 9x13-inch glass casserole dish with cooking spray. Arrange tomatoes in the prepared dish with cut sides down. Add onion and jalapeno.
• Broil until tomato skins are blackened and blistered, 10 to 15 minutes. Remove onion and jalapeno halfway through cooking time, once skins are slightly softened.
• Combine broiled vegetables in a blender; add cilantro, lime juice, and 1 teaspoon garlic salt. Pulse until smooth. Taste and season with remaining garlic salt as desired.

Steps:

• Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.