Salsa Quemada
makes about 7 quarts
- 7 pounds fresh tomatoes
- about 5 pounds fresh chili peppers, I like to use a mixture. This year I used Big Jim, Jalapeno, and Poblanos
- 4-6 large onions, peeled and cut in half
- 1/2-1 cup fresh garlic cloves, peeled
- 2 medium sized bunches of cilantro
- 1/3 cup vinegar
- salt, to taste
Wash tomatoes and peppers. Wash cilantro and allow to dry well. Fire up grill, when hot roast the peppers, onions and garlic until they are almost burned, like in the picture. When they are done roast the tomatoes. I do the tomatoes last because they make the biggest mess and I only have to clean the grill once. Allow vegetables to cool.
Remove tops off peppers and remove most of the seeds. You might want to use gloves, but I actually use 2 knives and don't actually touch the peppers.
Place the vegetable as well as the cilantro in a blender and blend until chopped evenly. Do this in batches, making sure you get a few tomatoes in all batches as the juice makes it blend better. Pour into a large kettle. Add vinegar and salt to taste. You can adjust flavors and peppers to your specific taste. Mix very well.
Bring salsa to a boil and put into hot, sterilized jars. Pressure Can at 15# for 15 minutes, for Colorado altitude.
This does not have to be canned. I make it fresh all the time, I just leave out the vinegar if I am not canning! I also adjust down all the amounts of ingredients, unless I need a large amount!
Seriously my favorite Salsa!!!!!
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