Table of Contents:
Best Traditional Salsa Recipe!!
Video taken from the channel: Hobby And Cook
Roasted Salsa
Video taken from the channel: Simply Sara Kitchen
Fire Roasted Salsa
Video taken from the channel: Grill Top Experience
Smoked Salsa | How to make Smoked Salsa | Camp Chef Pellet Smoker | Everyday BBQ
Video taken from the channel: Everyday BBQ & Cooking
Fire Roasted Salsa Mexican Restaurant Secrets PoorMansGourmet
Video taken from the channel: Poor Man’s Gourmet Kitchen
Fire-Roasted Tomato Salsa Recipe Fire-Roasted Cherry Tomato Salsa
Video taken from the channel: Food Wishes
Restaurant Style Salsa | Roasted Tomato Salsa Recipe
Video taken from the channel: Extreme Food Reviews
Preheat the grill to medium (you can also use a grill or regular fry pan over low to medium heat). Toss the sliced zucchini, bell pepper, and onion halves with the olive oil in a small bowl. Arrange the slices on the grill or pan and cook until slightly softer and grill marks are visible, about 2 to 3 minutes per side.
Grilled corn is teamed up with sweet bell peppers, spicy pickled jalapenos and lime juice and cilantro. Quick and easy is what I’m all about this week. After a long weekend in Austin, Texas {whoot-whoot!} for a BlogHer conference, I’m not in the mood to really cook and I’m definitely not in the mood to do dishes.We use only the freshest vegetables in our salsa to produce a taste that you honestly think someone just picked veggies from the garden and then went into the house and made a fresh salsa! We use an authentic Mexican Restaurant Style texture.
Willy’s Fresh Salsa introduced the Smooth Texture Salsa for retail sales to Midwest America in 2006.Grill, turning as needed, until charred all over, 6 to 10 minutes. Grill the cherry tomatoes, using the vine as a handle if possible, for 1 to 2 minutes, until they start to burst and char.
DIRECTIONS. Place the ingredients in a blender in the order given jalapenos on the bottom, tomatoes next, etc. Pulse for one second at at time. Take a wooden spoon and mix ingreditents then pulse again until blended, but not too long where it will turn to liquid. Serve with tortilla chips and enjoy!
The grill does wonders to this layered vegetable: the flavor turns from spicy to sweet and a little smoky. It becomes a tender and charred version of its former self, and the bright pink color is simply vibrant! Make sure to throw in red onions with a pile of other grilled vegetables: they add incredible flavor.Sweet, spicy or bell the basic grilling process is the same – lose the stem, seeds and pith, marinate and grill for 3 to 4 minutes per side until they begin to blister. Bell peppers – cut straight down the sides to remove the stem and seeds then trim off any remaining pith – bigger pieces (more surface) are better for grilling.
Black beans and chili-spiced roasted sweet potatoes make them nice and hearty, a creamy avocado yogurt sauce fills them with zesty flavor, and pickled red onions add a sweet and tangy finishing touch. Vegetarian Tacos with Avocado-Tomatillo Sauce (recipe below) The most important part of this recipe is the bright, creamy avocado-tomatillo sauce.Grilled mango is a charred sweet treat, and here we top the gently charred slices with chiles, cilantro, and tangy Mexican crema. This quick dish is a study in balance: Sweet, spicy, sour, and salty flavors come together harmoniously and for maximum effect.
Grilled zucchini is a summer staple as essential as soft serve and SPF, but too many barbecues are cursed with soggy veggie skewers. It doesn’t have.Mix together the vinegar, sorghum, olive oil, red pepper, and ground coriander; a blender makes this very quick.Grilled vegetable tacos have a spicy and delicious combination of smoky grilled vegetables, spicy refried beans, juicy salsa and creamy guacamole and what not.Seriously too good to resist a single bite. This is the final dish for Grilled Vegetarian recipes of this week’s themed blogging marathon.
Add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well. Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.This tomato salsa recipe adds delicious depth of flavor from grilling the vegetables. The flavors transform to a delicious blend of sweet, smoky char.
Either one will add a rich, saline, umami flavor, and help mellow the bite of the vinegar. Or you can just leave it out and add a little more salt, or a chopped anchovy or two. The tangy sauce.
List of related literature:
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from The Modern Family Cookbook | |
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from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes | |
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from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes | |
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from The Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach | |
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from Keto Restaurant Favorites | |
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from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life | |
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from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy | |
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from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes | |
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from Gluten-Free Girl and the Chef | |
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from Three Guys from Miami Cook Cuban |
228 comments
Two whole jalapeno? Swap for 10 chile serrano and a couple of chile habanero to get a salsa with some kick
I really loved your commentary! You seem like a jolly person.
Sounds like “Dude, where’s my car?”. Lol
The salsa looks fire man. You should also try the same recipe but with a bunch of cherry tomatoes. You won’t need the sugar at all. They taste bomb dude.
If its not sweet enough just caramelize the onion. You could even add another full onion that you caramelize in the pan then set aside to do the rest of the onions+vegetables
Looks like a really good recipe Mike! I love a good salsa, and smoked has got to be better!
Hey chef! I was wondering whether can we replace the jalapeno with other pepper/chili? Since in my country, Indonesia, is very difficult to find those type of pepper. Thanks!
I add sugar to mine for a little sweet and hot. Hadn’t thought of adding oregano. I’ll have to try that.
With all do respect. I’m from Mexico and live in the United States on Brownsville, TX. No one in Mexico adds bell pepper and 5 tomatoes to salsa. Also only 2 jalapenos? Maybe I should give you an authentic salsa recipe. But be warned, it will be hot. You would have to adjust to taste. Just email me at.
Did you peel the Anaheim peppers before adding to the food processor
Now let’s mention the real star of the video..that food processor…where do i find one? What’s the brand? I need one please!!
Thank you Sara!❤️This looks so good! I’m going to try to make it. Thanks for sharing your wonderful recipes. God bless you!!❤️
Oh my goodness gracious I just made it and I’m kind of blown away
Thanks for sharing the salsa I made it at home and it was amazing flavor but for my wife it was a little spicy but other than that is 5 stars
Great video but When I make mine I put a little bit of onions in it to give it that extra flavor
I prefer home grown chocolate cherry tomatoes and a mix of red, yellow orange cherry tomatoes. I also prefer to grill them on kebabs over charcoal. One last thing I think is important is to never use a blender. If you want the best salsa you need to pulverize and mash the ingredients by hand in a mortar and pestle or molcajete. Crushing releases more oils yet maintains the foods natural integrity whereas with blending the ingredients get too destroyed and lose flavor.
Check out the recipe: https://www.allrecipes.com/Recipe/239787/Fire-Roasted-Cherry-Tomato-Salsa/
Not authentic. But love the quality of your content. Would still try it though.
Smoked salsa perfect addition to Tacos, eggs, burgers, well almost everything. I like it a little chunky as well. Looked great. Nicely Done. Thanks for sharing. . ” WHY YOU CRYING?? THERE’S NO CRYING IN BBQ.” .
So I’m watching video, mouth is salivating cause I’m going to make this with the dry beef recipe then neighbour comes out to puff his wacky tabacky and has been coughing constantly through the video. My appetite has been squashed for now.☹
Avocado oil smoke point is 520 degrees..Olive oil smoke point ranges 374-437..extra virgin is typically what most people have on hand..374.. avocado oil tastes better too
I can never get enough salsa or salsa recipes! Great job as always buddy. Can’t wait to try this one!! Have a great holiday weekend!
Hey Sara! Would love to see a burrito recipe from you! Thanks for your great videos <3
Wow!! I never thought of roasting the veggies. Thanks for sharing!!
Thanks alot, Sara!! NOW I JUST GOTTA MAKE THE ROASTED SALSA!! I now have a craving..! Looks DELISH!!!
Let people cook the way they want to. Hell, my tacos are delicious, but no way do they resemble anything from Mexico. A pound of burger, can of tomato paste, can of mushrooms, sliced olives, a little cerveza. Then spoon that on a fried corn tortilla slathered with mayo & a slice of velveeta. A little lettuce, diced onion, and a squeeze of lemon juice. Yeah, I know……that’s why we call ’em TRAILER TRASH TACOS & not ” Abuelita’s Authentic Mexican Tacos.” ;-D
While your recipe is a good recipe, you can chard the vegetables in a small skillet, so you don’t have to go big all the ti me.
If you trade those green peppers for yellow red or orange ok now you have something something wrong with the green in my opinion but we are all different
Gorgeous Chef. LIKED! Chef, what’s the difference between Mexican Oregano, and regular? I’ve never worked with Mexican Oregano before. Thanks.
I absolutely love the simplicity and freshness of this salsa. I have made a similar recipe but I didn’t have that awesome smokiness!! Looks so good. Thanks for sharing:)
Fire Roasted with out the fire? Not even a grill? WTF John Boy?!!
Wow. Babe. Keep me going. All nite long. You home
That looks soooooo good. But sad to say I will have to postpone the Smoked Salsa trial. My Weber Kettle is out of commission because of my stupidity. As soon as I get another one it will be made
I loved everything about this video. The production, the recipe and the final salsa. I’m lucky enough to have just about every vegetable ingredient right out out of the garden as the season comes to an end. Now, I know just what to do with all of it. Thanks!
Keep up the good cooking..dont worry about the critics saying stuff about why the recipe has honey and stuff..they should taste it first..not every mexican eats chiles and not every german is like hitler
That’s such an simple recipe. Looks amazing! I would like to roast the vegetables in a smoker.
You add hot stuff in mixer. It is plastic do shouldn’t it be cold
Dang Sara this is some salsa my abuela would love! You’re a wizard in the kitchen!
Looks good. And I must say your editing is on point. Well done! Thank you. Question, do you think I’d get anything out of roasting the lime as well?
Why would you grilled the tomatoes and onions if you are going to peel them, makes no sense.
Green bell peppers? Ok…. HONEY?? SUGAR? CUMIN? And I love how you double dip the spoon!! Just saying not authentic Mexican salsa, it seem like you are a cool dude thou!!
I would use the cilantro as a garnish unless you know your guests eating habits well. An awful lot of people can’t stand the stuff.
♥️I. Like this♥️❤️♥️ recipes i♥️❤️♥️❤️try it ♥️mashallha ❤️
This looks fucking BOMB only thing I’d change is adding toasted dried chili’s
Made this today, the wife said that the roasted veggies looked delicious. I can’t wait for the chill to set in so we can taste it.
Tried some at the farmers market a few weaks ago was great this looks great thanks for sharing going to try this
Perfect for any mesican night!!! I as a Mexican approve this salsa!! Try adding a habinero for some extra zing! Lol
Pepper seeds do NOT add heat. Capsaicin is found in the membrane that attaches the seeds to the inside of the pod.
If it was restaurant style salsa, it would be out of a plastic jug XD
Also, who cares if its authentic. Your recipe is unique!
Anyone tried it for how long you can keep this in the fridge!?
I looks so good but I’ll try it without cilantro because I hate cilantro because it tastes like soap.
Thanks, John, for helping to spread the gospel of roasted tomato and pepper salsa!
Believe me, folks, once you make your first batch of salsa using this oven-roasting method, you’ll never do it any other way. The flavor is just out of this world! And believe John when he says to refrigerate the finished salsa for a few hours before eating it. Doing so helps to intensify the flavors of the finished product.
That’s a great recipe. Never had smoked salsa. Thanks for sharing.
I have made this salsa 3 or 4 times now. This time I added 2 avocados to the blender and thought it was even better. You get the cool from the avocados with a mild kick from the roasted peppers and also the flavor of the roasted tomatoes. A lot like guacamole but not as chunky and easier to dip. Great on chips and on carnitas tacos (also Chef John’s recipe).
She killed me when she poured that salsa into the other bowl at the end. Even the camera was like nah nah back up a little bit
Would somebody comment as to how spicy or hot this is? My wife and I like our salsa on the mild side. Thanks!
Awesome looking salsa! I really like chunky salsa like that.
what I love about your videos, is that they are made with passion for food and cooking. not just a video for youtube. I love your videos and I usually dont watch full ones, but always watch yours as even though they are fully explained, they dont drag on. Thank u for sharing them
Excellent Salsa Recipe! Skipped the honey and sugar and it turned out Awesome! Thank you!
Hey poor man…. im a gringo with the same recipe… skip the green bell peppers and put the mini sweet peppers in instead
I want to thank you again Chef John, for this glorious salsa recipe. I had never really ventured into mexican salsa recipes, outside of a simple pico de gallo with four main ingredients… BUT after seeing how easy this was to pull off, I don’t think I will ever buy store-bought bland salsa again! This was really very easy to pull together and it tasted fantastic! My guests were really impressed at my little dinner party yesterday, and of course we served this with your carnitas recipe, and it was an absolute hit. Thanks for what is probably the 15th or 16th time we have tried your recipes (and may I add that they always are so good) Chef John!
I tried reading up on a restaurant style salsa, and I botched it up somehow. I watch this video and since I can visually see the instructions I made a damn good salsa, thanks man:)
Looks yummy, I make mine a little different but real close to yours… great recipe thanks for sharing… I’m going to try the bell peppers… never tried that before.
Excellent video and great recipe as always. Just a thought… didn’t the cilantro lose it’s freshness after the smoking process?
Would have been a great video except for your sing-song voice.
Thanks, Chef John!
My wife loves buying cherry tomatoes because their cheap, but doesn’t like eating them (she only will eat them on salads). Now I have a great salsa recipe to use them with.
I am not sure if the salsa I eat at Pericos is like this one or like the one with tomatillos in it. They over do it with the cilantro, so I am looking for something to make that will be near perfect and is delicious using maximum amount of fresh vegetables. Chef John, that looks really good… It looks like rich chili sauce…. I want to eat it with a spoon. LOL
Looks like soup. Never trust a white person to make Mexican food.. they bastardize it.
I love you Sara. I watch you every day. thank you for your shows
Going to try this soon, another great job bro! Keep the goodness coming.
Your awesome, love the cooking! What a beautiful soul sweet heart
miss sara can you email me the recipe i love your salsa.. it looks delicious i am a vegan
Can this recipee be canned in mason jars? My mom and I have been making salsa every year that we preserve and give as gifts. This looks delicious!
this recipe is the best…. i just made this today and it came out delicious. thank you so much chef john.
last year I used a recipe that called for a drizzle of oil over the veggies prior to roasting…Do Not Do This! My shoebox apartment was filled with smoke within 10 minutes. I’m sure this chef’s method will be more successful.
With this recipe, you can definitely be the boss of your own salsa
It is never overstated that Coriander/Cilantro is VILE. Chefs around the world. Please use parsley instead, don’t alienate the 15% of your customerbase (Humanity) that can’t stand eating soap!
Yummy, as usual! Your food ALWAYS looks devine…!!!!!!! Thanks, Sara, You’re the best cook!
It is our Ancient Indian Food, Which our Grand mother used to make.
Very delicious, in India in Every 2nd House u can find this Tomato CHATNI.
Chef John can I make this salsa with Roma tomatoes as cherry tomatoes not easily available in India
Mexican sauce looks very tasty. I like it, I like your channel and Subscribed
Needed like 6 more jalapenos but looks like it would be tastey
This is just some dude’s concoction that he dreamed up, lol. Plus, the color is horrible and looks like something Linda Blair would vomit out. Sorry, guy. But this ain’t salsa. Any restaurant serving this needs to call Gordon Ramsay and get on Kitchen Nightmares and get straightened out.
I just found your channel and love your videos! You and your husband seem so nice. God bless you and your family ❤️
Holy crap! I used the bathroom after cutting the peppers and forgot to wash my hands. Ooouuuchhh!
Just wondering if you do any canning, and if you have a recipe to make canned salsa. Love your vidoes
Looks delicious, thanks for sharing! I’m going to try your recipe today. I have a similar hand operated food processor and I absolutely love it but it’s smaller than yours. I have food processor envy now haha!
That looks awesome! I’ve been making it for years with plum tomatoes, but I’m going to try this recipe but cook on a grill. I agree salsa needs to sit in the fridge for a few hours.
Does Any one know if it would work well within two regular tomatoes? I bought a couple tomatoes to make salsa from another video I saw but then watched this one and regretted not getting cherry tomatoes. The thing is im too frugal to buy more now.
I like the singer of this band. Crazy idea to make a song about a recipe:)
Mike that looked delicious.. Packed with flavor.. I’m definitely going try this recipe out very soon.. Cheers Brother
Pulled up this video recipe, heard the stupid voice, and immediately cringed. “Oh no, not this idiot from before”. It’s not unique, cute or appealing in ANY way. It’s as annoying as a screaming kid in Wal-Mart and costs him subs. He’s foolish to keep up this ignorance.
Honey and sugar!!!!!! No way.
Not even bell pepper, just roasted Jalapeños
Why does this guy sound like the announcer on The Price is Right? #loveit
Just made this for dinner, trust me this is the only salsa for me now. Thank you for the recipe and for spoiling us
Thoroughly enjoy your videos! I was happy to see you have the same blender as me. I love that blender..so easy to clean and powerful!
To upgrade you video quality is to upgrade your audience. Great video!
Dude you don’t put acidic foods cooking in a cast iron. I best it tasted like metal lol
Awesome recipe and instructions! I’m sure I’m not the only one who thinks that your voice is very professional.
Looks real good 1000% better than restaurants and cisco n us food dist
Dude 90% of salsa videos are women making it, I watch your video and you made the best version, I guess that’s why men dominate the kitchen’s of america! Great job dude
Hey dude as soon as you said food processor to turn me off goodbye
I love the line where he talks about he doesn’t know who the people are about spicy peppers hell yeah got to have spicy
Looks amazing! I like the way your educating people about what flavours we should be looking for. I will make this for my family. Thanks for sharing the recipe
Hey Sara, new viewer here this looks gorgeous, and so healthy! Perfect for making the most of seasonal produce, and I bet it’d go amazingly with eggs. Thanks for the recipe!
Good one but, never put anything hot in a plastic bag.. over the period of time you get more prone to Cancer due to use of hot items from plastic…. cheers!!!
This salsa looks awesome! I’m Mexican and make salsa all the time, and this version looks delicious
Now that looks downright good right there! I’m gonna have to try that one for sure!
My parents are visiting this week, definitely going to make this recipe while they are here. Looks incredible Mike. Hope you and the family have a great holiday weekend!
Me when presented with anything to do with fire roasted peppers or tomatoes:
Preferably on grilled bread!
All of this nonsense talk over SALSA! Lighten up people!! Great job, Sara.
Great video. Succinct, easy to follow, enjoyable to watch. Subscribed!!!!
could you put that on meat? like if you had leftover chicken you could really mix that with chicken or something and make like a chicken salsa bowl. Would that be good or is that gonna ruin the flavor?
I really hate to say it, but I really wish he would lighten up on the cadence.
It feels a little gimmicky.
Thank you for your recipe. I will try it. I like Mexican food but, I have always used store-bought salsa. This looks good enough to spend the time to make it myself.
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This doesn’t have to be limited to just red salsa. Take the charred approach toward salsa verde, gazpacho, or even marinara sauce for added depth in flavor
Its the best receipe of salsa i ever seen..I used to make it capsicum..
What’s up with the cadence of this guy’s voice? I wonder what he sounds like when he’s angry?
That recipe looks really good. You are a very talented cook, and you show such versatile recipes. Thank you, Sara!
Hi Sarah, Where’s the link? I don’t see it I’m interested is the chopper upper thingy lol it would be so awesome for me to have one
FYOI There is no such thing as a Thai Chile,,,,,,ALL CHILIES ARE FROM MEXICO & CENTRAL America! Just so you know!
The roasted burnt skin is what gives the salsa the flavor….Dont take the skins off!:o
Chef, I just keep power watching your videos! Love them. Please keep them coming
Smoked salsa is always awesome! Thanks for sharing this cook bro…
Looks Delicious. Once again Ur making me go to the store after I’ve already done my shopping. I’m making this tonight to eat for the Holiday weekend.
My mom once made wall batter then another time I was standing beside her while she was making chili paste for a marinade but she made face marinade where the lid popped off and gave me and my mom a chili face mask…..
I’m trying this tomorrow. Looks so good and I wouldn’t change a thing.
Everything looked amazing until cumin!, as a Mexican i think this is n amazing recipe except for the cumin hahaha
Those are not Anaheim or commonly known as poblano peppers, those peppers you have there are just simply green chilies
Real mexican salsa has jalapeno and serrano peppers, nothing else. This salsa has no spice
Chef John you are really fun to watch you definitely do a great job presenting the recipes in a fast and fun manner. Lots of little insights and shit love it man thank you.
I did this recipe on the pellet Grill with the addition of tomatillos.
Nice video… Mister, I was born in the Rio Grande Valley of Texas and Ive witnessed just about every variation on salsas from all over Mexico and South America… so just let me pass on a secret that none of them considered before… you take a 500,000 btu burner attached to those little 20 lb propane tanks and scatter your veggies all over your grill.. with a little control, you will have perfect fire roasted veggies in less than 30 seconds…
you may have to cook them longer afterwardsif you enjoy your veggies cooked… I always just stopped there and left them raw…
Chow 😉
as a Mexican myself, I do not approve of this recipe to be passed as salsa. nope not today.
Is there a direct link to the Tupperware? I can only find the Facebook page and can’t figure out how to purchase from there.
I see people said this processor would be great for camping. I say it’s great for a zombie apocalypse when there’s no electricity. I must stockpile, this could be used to barter.
Tasty. Thanks for sharing. Subs done permanently. I hope you do same. Stay connected
No sweet salsa for me! All those good vegetable and you add poison ( sugar ) to it and so much too
1st batch turned out way too sweet for my liking. I’m going to try roma tomatoes next.
Also, if you use something to prop the baking sheet up like Chef John does, don’t use a Walmart glass casserole dish like I did. Currently waiting on my oven to cool down so I can clean out the glass shards that was my dish.
Do they have difference in taste and flavor? How good it is? Better than frying up in pan with oil?
Americans’ tolerance to spicy food is simply pathetic. This is one disappointing looking salsa.
that salsa is very bad stuff ; wait there, I’ll come get it and dispose of it properly with some tacos I’m making!
Was that Jerey Seinfeld making that salsa?
https://m.youtube.com/watch?v=Uub_Oqwefwc
Looks good. I’m going to try this but I can’t eat salt so I will omit that. Have you tried salsa on some organic eggs or avocado toast, it’s good.
Great video. What type of wood pellets did you use? (Hickory, apple, etc?) Thanks.
Looks amazing. I do a similar type salsa but I prefer to leave the charred skins on the veg. Process for a few seconds to get the consistency you want and dive in. The charred skins give an amazing flavor you just can’t get any other way.
Great job on the videos, very easy to listen to and follow along, the music doesn’t irritate me and it’s really well done, bravo sir
Out of curiosity, how would this work with roma tomatoes, basil, and peppercino? I’m looking at a spaghetti with meat sauce.
Thanks for sharing what looks like an outstanding & simple salsa recipe!
I wanted to dig right in with you!
Good thing we watch this before we went to the store. Looks good and I’m sure it will taste even better.
I will try this on the Weber kettle. Friends have gifted me some peppers:) also Shared to FB
looks awesome. please try tunisian salata mechouia (grilled salad).
Oh my, this looks so good! I know what i’ll be making for a snack this week! You’re awesome! Keep it up!
Oh, yeah. Roasted (or grilled) veggies is the way to go for salsa for me! Thanks, sweetie! ❤️
This preparation is very common in India, we call it tomato chutney
Looks great. I think my list of ”gotta do’s” continues to grow. Thanks, Mike.
Wow-what a delicious awesome recipe Thank you, Mike, for sharing:-)
Smoked salsa is so good. I always end up throwing onions, peppers, garlic, salt, whatever I got on the grill with whatever I’m smoking. Good stuff. Great job Mike!
I have never had sweet salsa and I don’t like anything sweet IF ITS NOT SUPPOSE TO BE SWEET A
let’s taste it again! gee thanks i have not tasted bleep you doing all the tasting nevermind i will make my own and taste my own with your receipt thanks lol.
The finger going into the molten garlic clove made me grind my teeth
thank you for inspiring me to utilize the tomato abundance, in this manner.
added chili peppers, green and orange peppers.
no cumin on the shelf, but added mint as alternative (an ingredient suggestion in other food wishes salsa recipes)
first batch yielded 4 cups of bliss… bravo!
No disrespect but is Tex-mex salsa, Mexicans don’t put bell peppers, smoked paprika and lemon juice, specially to a roasted tomato salsa no way, they may add some oregano, chopped white onions or cilantro.
Never smoked the veggies before making salsa before. Our garden is starting to produce more tomatoes than ever before but none of our pepper plants have produced anything yet and all look healthy. I will certainly give this a try. Another great video Mike. Hey…my notifications are working again!!!!
“We’re trying to make salsa, not launch a nuclear sub.” LMAO
Very nice brotha Mike… That salsa with some fajita tacos oh my… Drooling…lol Cheers brotha
The exorcist special salsa! Please let me know what restaurant serve that salsa, So I won’t go there and please stay away from Carne asada, carnitas and pozole!
You better off buying candy CARNAL! We Mexican like salsa picosa!!(authentic Mexican salsa)
The title is so far from what it should of been. This is not the salsa I would get at a Mexican restaurant and it’s more of a “your take” of salsa with you bell peppers honey and sugar. Wtf are you doing dude! Lmao this is a joke
✅ Check out our Mango Habanero Sauce Recipe! ➡️ https://youtu.be/CBOQpcT9im8
Pardon me for not knowing but have you ever done an espresso video? I saw the machine next to the blender and I’m in the market for a new one
It looks yummy but what about the burned parts? Isn’t it carcinogenic?
“We’ll also do a few shakes of cayenne. It doesn’t need it but we’re gonna put it in anyway.” Hahaha
Nice! Just getting ready to make some roasted salsa and was looking for tips.
Your great Sara, i love your videos thank you for all the great ideas.
Looks good to me. Any suggestions to prevent tomatoes from getting a strong acid taste that can ruin such a good recipe?
Tell me in which restaurant is authentic please, so I do not go, amigo
Maybe a Texas\south Texas difference but bell peppers have no place in salsa
Nice!! Where did you buy your knife your using in the video?
I would have forgiven the bell pepper….but sugar and honey… that’s not authentic mexican. lol
Anyone notice he chopped the onion with the wrong side of the knife?
I love the combination of veggies he has in this. If I was to make it, I’d substitute the bell pepper for poblano, I would put those along with the garlic in the pan with the tomatoes roasting all of them together. As for the rest, I’m leaving out honey.
Good job Mike. Live anything smoked. A bbq southern thing from TN boy
Real Mexican salsas do not use cumen. You can make green salsa and green salsa with unroasted little green tomatoes
You’re so cute! I’m obsessed with your videos!! More more more please!
Thanks Sara for your beautiful and tasty food videos! God bless you, amen.
What is with ‘experts’ spouting nonsense in such a confident manner? This is not Mexican salsa. Sugar & honey? You’ve got to be kidding!
Whoever does this… ( ) please remember to sterilize your jars
I wish I had time to even do any of these videos. All I do is work. I just buy it already done:(
…….now…..I’m absolutely certain this is delicious. However….having been married to a Mexican-Indian for 7 years…and eating with her mother many many times…I can say that your “pepper to other ingredients” ratio is off. My spice tolerance has increased 10-fold, and when I make salsa now, it’s damn near half peppers, and then…the other stuff.
Mike that salsa looks amazing! I smoked tomatoes for salsa before but not all the ingredients!
If I was ever served that mess in a Mexican restaurant, I would’ve requested the owner and slapped them!! What a disappointment! And inferring that is supposed to be a “green salsa”? I bet if you said “tomatillo” to him, he would say “What?”
This stuff IS amazing… and letting it sit for a while DOES make it look sexier. Who knew?
Looks amazing! Thanks for sharing your recipe! I will be trying this out!!!
I had an onion, some old saggy roma tomatoes, and cilantro. I used powdered garlic, pepper, I had to skip on fresh peppers so I used some dried chili peppers I had w/ seeds. It still turned out amazing. Thanks for the recipe!
Only add the lime to your personal serving as it makes the salsa go bad faster…
That salsa reminds me of the vomit I threw up with this morning’s hangover.
Fresh salsa is so much better than salsa from a jar. I’ve never roasted veggies or use cumin for salsa So, I’ll try it out. Sara, is right, fresh lime juice is so much better! For those who have never tried fresh salsa or made your own you will love it!
I have been making salsa for years and this is yet another rendition…I made it with roasted jalapeños and added some pasillas, this is great stuff..
Can we use this salsa to make chimichangas or can u plz show to make the perfect salsa for chimichangas plz plz
I did a recipe with just 2 Thai chilis and nobody would eat the meal because they all said it was unbearably hot!!! Your salsa must be lethal! I will try it, but with less Thai chiles…we are wimps!!!
Looks delicious and mouth watering ..
I am definitely gonna try it.
Can you please share names of herbs which you added in it?
Thank you
Tastee looking salsa! I’d be more likely to put it on nachos than chips…. many moons ago, my wife started put ketchup in our salsa, I guess she’ll put it in yours too.
Beautiful salsa. I’m with you-I could eat garlic by itself like grapes:)
Yummy, thnx for the yummy recipes, healthy recipes I would be have it with wheat handbread thnx a lot
This is not authentic mexican salsa. Bell peppers, honey and sugar? Smh
There are no rules for cooking… lts his way… so relax guys
Next put in Bell peppers……. One second later..Immediately lost all mexican viewers…lol
Great looking recipe. I just made some smoked corn salsa mmm mmm….
1st time I ever seen cherry tomatoes used in making salsa. Looks delicious John! Nice job
This is very similar to the way I make my salsa, except I also add one habanero and one bell pepper, plus some sherry vinegar and tequila.
Full Recipe: http://poormansgourmetkitchen.com/fire-roasted-salsa.html
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Complete mouth drop with the honey and sugar! Glad a fly or bee wasn’t around to fly in!
EVOO has the lowest smoke point and highest solids. Therefore, it burns the easiest, beware! The use of sugar is common to mask and balance the severe acidity of tomatoes.
I’m Hispanic and I’m going to tell you, you did an awesome job! Roasting the veggies is the key to great salsa, especially roasting the jalapeños.
Looks like great recipe! I could probably eat it all myself with nice tortilla chips.
I just finished making this. It is in the frig. waiting for dinner. I did take a small taste and Wow!
This looks good! Where do you get the manual choppers I’ve seen in your videos? Thanks!
Can someone give me an idea as to how much salt, pepper and cayenne you are adding to this recipe, please?
Begging to be made in a pizza oven, you know the wood pellet portable kind.
Great video Mike! Looks delicious!!! Keep up the great work!
Great video. You explained the recipe very well and you were very enlightening. Thank you for posting this incredible recipe-
Lord that chopper is noisy! Wouldn’t it be easier to throw it in a food processor/blender? Just as noisy, but faster!!
Oh I will have to try this. Just found your channel. New subscriber here. Keep up the great videos!
Hi there,, ANOTHER GREAT RECIPE,, GIRL!!WAS WORRIED BOUT YOU!!! HOPE UR HEALTH IS OK,,, AND UR NOT HAVING PROBLEMS,, TAKE CARE,,, SWEET SARA!!!❤TO YOU AND YOURS!!
Mmm I would blend some refried black beans into that BECAUSE IM CRAZY
This looks amazing! Definitely might buy that little Tupperware food processor.