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Kamado Roasted Salsa

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This is the first part of my entry for the Muy Caliente contest. I decided to break it up into two days worth of cooking because I know from experience the salsa will be SO much better on the second day after all the flavors have had a chance to blend. 


So let's get started on Muy Caliente - Part 1:


Found some beautiful tomatoes on the vine at Costco so picked up those, a big bag of yellow onions, and some jalapenos. Halved and cored the tomatoes, thick sliced the onions and skewered them to keep them together, and tossed in 3 huge jalapenos.



All the kids got into the (500°) pool:



Scraped char off the jalapenos. Deseeded 2 of them, left the seeds and veins in the largest one.



Into the food processor with 2 cloves garlic, the juice of 2 limes, a handful of cilantro, and a couple of large pinches of kosher salt. 20 quick pulses:



Eso! Salsa!



It's in the fridge now, just mixing and melding flavors. And here's a preview of what's coming in Part Dos. 


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Kara, you seem to have read my mind.  My garden is bursting with tomatoes and was planning on making some red salsa on the KJ.  I was about to start searching for a recipe but alas, you delivered!!  I'll be giving this a shot.

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Can't wait to try this. The salsa looks wonderful. My jalapeños are almost grown, tomatoes are still green but the weather temps are going back up this week. Hoping for the best. Anyone want cucumbers? Never plant 4 plants at the same time!

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Look delicious, have you ever canned it?


I have. When I had a bigger place and more storage, I used to can a lot more than I do now. Last year I made roasted green tomato chow chow and canned it for family members for Christmas. Maybe if I can get a last haul of ripe tomatoes from the farmer's market, I'll do the roasted salsa this year!

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