Well, it’s getting on to Fall and time to start the salsa making. I like to roast everything outside on my barbeque. It’s the right time of the year a fire in the outside fireplace. I usually buy my tomatoes and chillies at Sunrise Market on Powell Street at Gore.
I roast everything on the cowboy grill. It’s a classic! Made from iron, it has collapsible legs – it would sit perfectly in a saddle bag for a pack trip, roasting something tasty on the Great Divide! I have a tiny grate that fits underneath. It’s the right height to roast without burning.
I like to sit by the fire with a beer and turn my veggies. Play some country music and in about an hour put the vegetables in a colander so the liquid has a chance to drain off into a bowl. That liquid is a tasty essence of my salsa. While the roasted veggies cool off I chop the onions into quarter inch pieces. Knife skills!! Another bonus to doing this outside is I cry a lot less when I’m cutting the onions.
Now the tomatoes and chillies are cooler, I skin them, remove the seeds from the chillies and chop every thing up coarse “a la rustica”!
Ready to start canning!