Is a real easy Salsa to make, you can freeze it or you can make it fresh. I have been making this Salsa for years and it’s really good.

To roast peppers heat iron skillet over medium heat, place peppers on it cook, turning until entire skin of each pepper is charred( covered with black blisters) This will take 10-15 minutes. Be careful that the pepper does not get too scorched or the flesh will burn, resulting in an unpleasant, bitter flavor. Place peppers in a plastic bag and close the bag. Or cover the peppers with a damp cloth in a bowl. Leave for 10-15 minutes. This is called letting the peppers sweat, this has two functions; to make the thin skin easier to remove and to let the peppers cook slightly in their own steam.

To Peel peppers hold each under cold running water and use fingers to remove the charred skins. If parts of the scin stick to the pepper, use a paring knife to remove them. Or you can dip the peppers in a bowl full of water as needed to peel each pepper. Do not let them soak or they will lose flavor.

I put garlic and peepers and salt in food processor and cut up small, add to taste to tomatoes. I usually dice the tomatoes in a food processor too but you don't want them to be too small.

It doesn't sound like much but it's really good, the reason I could never can it is heating it changed the taste but it freezes well.

I roast the peppers on tin foil cause (the pepper juice sticks to cast iron) in a cast iron skillet or griddle. Really you can roast them many ways like on a grill or even over open flame on a gas stove. Roasting the peppers gives them a unique flavor.

Enjoy Blueeys