Cooking with Breeo: Fire Roasted Salsa
Since the beginning of Breeo, we’ve loved finding new ways to experience fire, especially when it comes to over-the-fire cooking. There’s nothing quite like building a roaring fire after carefully purchasing your favorite meat cut and then cooking it over the open flame. Over the years, we’ve come up with our own recipes and methods which we share with you on the Breeo Basics recipe series, and now it’s your turn to share your favorite live-fire cooking recipes!
The Cooking With Breeo series invites you to share your recipes with the team here at Breeo and we get our friend and live-fire cooking connoisseur, Scott Garber, to give it a try. If you’re wanting your perfected over-the-fire dessert or dish to be featured on the blog, send it to firstname.lastname@example.org.
A fellow Breeo enthusiast, Tom H., submitted his Fire Roasted Salsa recipe and we just had to try it. Watch the video below and check out the recipe for a delicious dish to spice things up around your campfire gatherings!
FIRE ROASTED SALSA
WHAT YOU’LL NEED:
Olive Oil - enough to coat the pan
30 Cherry Tomatoes
2 large Vidalia Onions
8 peeled Garlic Cloves
Kosher Salt - enough to taste
4 Serrano Chilies - more or less depending on the heat
2 Poblano Peppers
1. Start your fire and allow it to burn down to a nice bed of coals, this takes about 30-40 minutes.
2. Attach your Outpost grill to the fire pit and place a cast-iron skillet on the grill grate allowing it to heat up.
3. Coat the bottom of the skillet with oil.
4. Once the oil is heated, toss the cherry tomatoes, roughly sliced onions, garlic cloves, salt, chilies, and poblano peppers into the skillet.
5. Stir the mixture as the vegetables heat up.
6. Remove the tomatoes, onions, and garlic once they are charred, and place them in a bowl.
7. Keep the peppers over the heat until their skins are blistered and charred (they tend to take longer than the other vegetables).
8. Once the peppers are charred, remove them from the heat, and place them into a sealed plastic/paper bag for about 15 minutes.
9. After roughly 15 minutes, the skin of the peppers will loosen. Peel off the skin and remove seeds and veins as you wish. (Seeds will increase the heat level of the peppers.)
10. Roughly chop all the vegetables or pulse them in a blender.
11. Add a squeeze of lime juice and a sprinkle of cilantro and the salsa is ready.
Enjoy with tortilla chips or add it to a braise, stew, or charro beans.
If you have leftovers, store it in the fridge (if you don’t devour the whole thing in one shot)!