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If you didn’t know by now, I love all kinds of salsa!  It’s the perfect time to get those plump red juicy home grown tomatoes that you just can’t get any other time of year.  If you can’t grow your own, farmers market tomatoes are the next best thing.  I found some big meaty tomatoes at the farmers market, and they made the best salsa!  I would have roasted everything outdoors but on this day it was rainy and dreary so I had to make due and roast on top of the gas stove.  It worked out just fine, the house was filled with the aroma of roasting chiles, onions, garlic and tomatoes.  The salsa was terrific on the zucchini fritters and I took care of the rest with a bag of tortilla chips!


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I assembled my tomatoes, Hatch green chiles, green onion, garlic, cilantro and lime.


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I roasted the chiles over the open flame of my gas stove.  They start to blister and char in no time, keep rotating them.


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It only takes a few minutes.


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Place in a plastic bag for about 20 minutes before peeling under running water.  Once they’ve been peeled, go ahead and stem, seed and chop.


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I cut the green onions in half so that they would fit on my comal.  Drizzle olive oil over the onion and garlic.  Heat over medium high heat for several minutes.


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The end pieces will begin to wilt quickly.  It takes a bit longer for the garlic and white part of the onion to soften.


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As the onions begin to wilt, remove them to a plate while the rest continue to roast.


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This piece of garlic needed a bit longer, but there was plenty of room to start the tomatoes.  As they start to heat up they begin to bounce around.  Rotate them to blister the skin.


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I put them in a plastic bag to sweat it out just like the chiles.


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They’ve been roasted and peeled, seeded and chopped.


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Mix together, add chopped cilantro, lime juice and salt to taste.


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Enjoy!

Fire Roasted Salsa

3 large Tomatoes
2 cloves Garlic
2 Green Onions
2 Hatch Green Chiles
1/2 Lime, juiced
2 tablespoons Cilantro, roughly chopped
Salt to taste

Roast the chiles over an open flame until blistered and charred on all sides.  Place in a plastic bag for 20 minutes to steam.   Peel under running water, stem, seed and chop.  Set aside

Roast the green onion and garlic on a cast iron griddle or comal.  As they begin to wilt and soften remove them to a plate.  Add the tomatoes and let them roast over all sides to blister the skin.  Set them in a plastic bag for 20 minutes before peeling.

Chop the tomatoes, chiles, onion, and garlic.  Mix together in a bowl, add the juice of 1/2 lime and chopped cilantro.  Salt to taste.