Fire Roasted Salsa (Más Salsa Por Favor)

From: Chef #1350676

On Nov 8, 2009

From: Chef #1219381

On Aug 30, 2009

This is an excellent recipe, but is very hot with a whole can of chipotles. I recommend starting with 2 or 3 chipotles and then adding to taste. Also regular tomatoes can be substituted for romas by removing the excess liquid. Just core the stem area of the tomato and then hold it upside down and squeeze into the sink to remove some of the juicy seeds. I smoked the veggies on my smoker at about 300 F for the recommended time and it turned out great. The skins were not black, but there was plenty of smoke flavor without being too smoky.

From: Meccatx

On Sep 19, 2005

At first, I was not sure this recipe was for me because the smoke flavor goes a long, long way if you leave the veggies on the grill too long like I did. However, this salsa is fantastic when flavoring shredded meat for Mexican dishes. I left pork chops in the crockpot too long and they fell into chunks, not chops. I simply pulled them into smaller pieces and threw them in a cast iron skillet with a sprinkling of packaged taco season, some of this salsa, lime juice and a touch of cinnamon. It cooked, I moistened it with water, let it cook again, then served it as tostados. Fabulous!

From: Dr. Jenny

On May 17, 2007

We served this salsa and corn chips to guests at a BBQ we had last weekend. It was a huge crowd pleaser. Our guests commented again and again about the smoky, chipotle flavor and how much they enjoyed this "not your run of the mill" type of salsa. It definitely has kick, but is not too hot. Just perfect. I put this into my recipe keeper box and will definitely continue to serve it at subsequent parties. I agree with DandyDon that it beats anything you can buy off of the shelf. You were as good as your word. Thank you so much for posting!