Fire Roasted Salsa - Mexican Restaurant Secrets - PoorMansGourmet

[Music] welcome to the poor man's gourmet kitchen where we share gourmet recipes at a low-budget wonder now check this out here I've got several hothouse tomatoes yellow onions some garlic green bell pepper Anaheim pepper and jalapeno I've also got some fresh cilantro and a line along with my favorite seasonings cumin and smoked paprika and these fresh vegetables along with a few other ingredients will make the best fire roasted salsa but it's important to cut your onions in half give those layers a chance to absorb that smoke now outside I've already heated the grill to about 350 degrees let me go ahead and start dropping down those tomatoes and I'm going to go ahead and fill the entire grill up with all of the peppers and onions and make sure there isn't any part of this grill left that isn't cooking something so I'll be making a lot of salsa I don't want to waste that gas on just a few vegetables now when it comes to the onions I take the cut side down first that way those layers can absorb all that smoke and for the next 25 to 30 minutes I'll be flipping these vegetables back and forth about every five minutes [Music] I always tend to check the peppers first they roust quicker than the other vegetables so if they're ready flip them quickly miss jalapenos are doing all right and the Anaheim are looking really good as well but as you may or may not know every grill is different you got to pay attention to the hot spots the color spots I really just know which to flip over in which to leave a while more color means more flavor but that doesn't mean you should burn them up either just lay down some nice grill marks like these onions have here and it will add plenty of flavor to your salsa now let's check in on the tomatoes and these are looking pretty good the thing about tomatoes is they'll pop if you overcook them you don't want to lose all that cheese to the grill you want to save that for your salsa so don't overcook your Tomatoes so this is pretty much what you're looking for you can cook them on your grill you can cook them over an open fire and technically you could do it under a broiler the important thing is that you don't overdo it when they're done they should look something like this the onions look good check out these Anaheim see they got nice color on all sides when this jalapeno wasn't quite done that's no big deal you can just throw it on the grill and let it cook a little longer but this one looks great as well go ahead and throw that in the bowl and these bell peppers look good enough to me you can cook them longer if you want but I'm gonna go with it and check out these tomatoes these tomatoes don't have a lot of color but they're hot and they're cooking inside you don't want them to pop back as you load them into a ball let them rest a little bit cool down enough for you to handle them with your hands you know lose a lot of that juice to the ball but that's a good thing you can add that to your salsa and clean up on the grill is a cinch now here's my formula do every two tomatoes I add two onions then I add one bell pepper one Anaheim one jalapeno and several cloves of garlic but there's still a little prepping to do you want to pull all of the stems out of your peppers and you can decide whether you want to leave all the seeds in there or not you know that's gonna provide the heat some are a little bit harder to pull out than others to use a knife if you want there I got it now here have gets a Mexican oregano and a multi-hit a which is usually used traditionally to smash up your salsa but why it's not big enough so I'm gonna drop all those peppers into my food processor instead along with the garlic The Onion's need to be peeled as well I usually pull off two of the outside layers add those to the mix if you're using large Tomatoes like these hothouse tomatoes you want to cut out the center it's a really hard core that's not really pleasant to eat now the tomatoes will pretty much fill up the rest of the food processor but there's a few other ingredients we need to add to the mix fresh cilantro [Music] and are running out some fresh limes we can add that juice to the mix [Music] some cumin some smoked paprika and some chicken boo-yan do you want a salt and pepper sparingly because the boo-yan is already a little bit salty so add according to taste which you'll be able to do as soon as everything's blended about ten seconds is all you'll need to get this consistency here now I'll do the taste test and this is where I also decide if I want to add the oregano sometimes it doesn't mix well at the cilantro but I'm gonna go ahead and add it in but that'll be entirely up to you whether or not you want to hand mix this and or not but I can honestly say that the taste is incredible and you know this looks amazing so don't forget to Like and subscribe to my channel now just serve with corn chips and definitely one of my margaritas whether you like frozen or on the rocks my recipes are the best and there you have it fire roasted salsa right here in the poor man's gourmet kitchen thank you for watching and be sure to stop by poor man's gourmet kitchen com for more recipes and exact ingredients [Music]

Channel: Poor Man's Gourmet Kitchen

Views: 337,913

Rating: 4.9008799 out of 5

Keywords: fire, roasted, salsa, fire roasted salsa, grilled salsa, salsa recipe, the best salsa recipe, authentic salsa, how to, hot sauce, how to make salsa, how to make fire roasted salsa, how to make grilled salsa, grilled vegetables, vegetables, vegan, vegetarian, veggie, veggies, health, healthy, food, chips and salsa, margarita, recipe, recipes, mexican food, spicy, fresh, poormansgourmet, poor man's gourmet kitchen, pmgk, easy, simple, cook, cooking, bbq, barbecue, grill, grilled, grilling

Id: tCKYX5QuVw0

Length: 6min 56sec (416 seconds)

Published: Fri Sep 21 2018