Chargrilled Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
52.5 oz/1.5kg Roma tomatoes, halved
2 red capsicums, cut into large pieces
3 red onions, cut into wedges
87.5 oz/250g jalapeno chiles, halved length ways (I used about 6 large ones)
12 cloves garlic, peeled
1/4 cup cider vinegar
2 tablespoons sugar
1 tablespoon salt
Instructions:
Line several baking trays with foil. Place the tomatoes cut side down on a tray and grill under a high heat for about 10 minutes or until the skins are charred. You will need to do this in batches. Do this with the remaining vegetables. When the tomatoes and capsicums have cooled, remove the skins. They should come off very easily. Put all of the vegetables in a food processor and pulse until they are coarsely chopped.
Add the chopped vegetables to a large pan with the remaining ingredients and bring to a boil over a medium heat. Boil for five minutes. Bottle in sterilised jars. You will need to store these in the fridge as there really isn’t enough sugar and vinegar in the recipe to preserve the vegetables. Alternatively you could process the filled jars in a water bath and then keeping them on the pantry shelf will be no problem.
From juliaspantry.com.au