The TWO FIRE ROASTED SALSA ROJA Recipes Every Carne Asada Needs

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How do you take your carne asada up a level? How do you take an ordinary salsa and completely change the flavor? Just add FIRE!

In this video I’m gonna show you one of my favorite ways to make salsa here in deep South Texas. You just need to take your normal salsa ingredients, throw them on some skewers or directly on the grill, getchu a fire going and let all those good ingredients roast over an open mesquite fire. Talk about tantalizing the taste buds and getting accolades from your friends and family. THIS is how you do it!

There’s just something special about grilling your favorite meats AND roasting the salsa at the same time, and then combining them all for a super WOW flavor experience, especially if you put it all in a fresh warm tortilla.

In this video I’ll show you just one of the ways I grill up some tomatoes, onion, serranos, jalapeños and garlic then grind them all up into a fire roasted salsa in the molcajete. And just to show some more versatility, you can also add a little bit of fresh cilantro, pulse it in the blender to get a whole NEW experience with the same base ingredients.

What I love most about salsas is how diverse and versatile they can be depending on your preference for more or less of any ingredients. Remember that when it comes to salsa’s like I always say: Aint no right way or wrong way so don’t be afraid to experiment!

Now let’s get fired up and make us some FIRE ROASTED SALSAS! Vamonos!!

How do you take your carne asada up a few notches how do you take an ordinary Khalsa and completely change the flavor just add fire in this video I’m going to show you one of my favorite ways to make salsa down here in Deep South Texas you

Just need to take your normal salsa ingredients and throw them on the skewers or directly onto the grill get you a fire going and let all those great ingredients roast over an open Mesquite fire or use whatever wood you prefer there’s just something special about grilling your favorite meats and

Roasting the salsa at the same time especially if you put them all together in a fresh warm tortilla in this video I’m going to show you just one of the ways that I grill up some tomatoes onions serrano peppers and jalapeno peppers and garlic and then grind them

Up into a fire roasted salsa and the molcajete and just to show some more versatility you can also add a little bit of fresh cilantro post it in the blender to get a whole new flavor experience with the same base ingredients what I love most about Salsas is how diverse and versatile they

Can be the opinion on your preference for more or less of any of the ingredients remember that when it comes to Salsas arnitex always says ain’t no right way ain’t no wrong way so don’t be afraid to experiment now let’s get fired up and make us some fire roasted Salsas

So we’re going to take two pretty good sized jalapeno peppers and we’re gonna take three pretty big serrano peppers they’re usually skinnier than that we’re gonna take a whole bulb of garlic and throw it on the fire and I’m gonna put this little babysitter on it just

Because it’s got a pretty color on it it needs to go bye-bye probably six to eight Tomatoes this is only five and probably about half of this onion all right now you want to go ahead and use separate skewers for the peppers and the tomatoes because sometimes the tomatoes

Cook a little slower than the peppers the peppers are smaller in size and I’m gonna stagger them a little bit so they get nice even heat all the way around there we go all right these are ready to go to the fire all right cool let’s go to the fire Just remember they don’t have to be totally roasted on all sides we just want them to roast a little bit on one side and cook all the way through I threw a couple little pieces of Mesquite in there just to add a little bit of smoke flavor to them

All right friends I would say it’s time to get those Peppers out of there let’s take one more look at them oh yeah definitely time for you to come out it was pretty dang nice our tomatoes are done done they’re almost ready to fall off the skewer you

See how they rotate and flip really really easy I’m gonna go ahead and take them off all right we got our onion out it took a little bit longer because it’s thick but it’s ready now it’s got a nice little Char there we go we’re ready to

Make some salsa friends let’s get after it all right so the first thing we’re going to do is take a garlic make sure it’s peeled we’re going to take another garlic now these are really nice good looking roasted garlics the little red serrano pepper throw that in

There and one of the bigger ones now for this particular salsa on the molcajete I don’t use any onion all I want is garlic tomato and Chicano pepper if you want to grind this stuff up first and then the Tomato will be lashed next thing I’m going to do I’m going to

Take some of this OG here I’m going to take a teaspoon and this is going to be my salt does have a little black pepper and a little more garlic so we’re going to put that in there now we’re going to get us a tomato we’re gonna smash that up be very

Careful because it will squirt all over the place all right you know you don’t have to have an outside barbecue to do this you can actually put it right over your stove top and just roast it if you’ve got a gas stove you can just roast it

Right over there or if you have a gas grill I mean you can do it there too honey this smells good okay I’m gonna get one more tomato in here I don’t peel the tomatoes at all you can if you want to not totally necessary you

Can pull the peels out after it’s all smashed up if you want to take it out I don’t I leave it in there supposed to have a bunch of vitamins and all a bunch of other good stuff and there you have it friends I’m going to use my little measuring

Spoon to mix it up a little bit more you want to give it a couple of minutes to let that salt completely dissolve and flavor the entire salsa this is kind of watery those Tomatoes get even more watery when they’re cooked all the moisture wants to come out so this is

Kind of a soupy salsa especially good on any kind of Taco it’s good on a ribeye steak it’s good with just the chip as a matter of fact I think I’ll try that cheers oh baby I need another tip that is fantastic folks this is good

If you’ve ever had a salsa that’s like super addictive this is one of those and you just want to eat the whole thing I’m not going to but I would if my wife would let me I better stop right there because I’m gonna eat the whole damn thing if I don’t all right now for this salsa we’re gonna take some of this one here that’s already all cooked but these you can just kind of squeeze it out so there’s one garlicky get your knife

Cut the tip and then just squeeze it out like that there’s two I think I’m gonna go four garlics on this one we like garlic one of the things I like to do is to take the garlic a couple of the peppers and maybe at least one or two of the tomatoes

These we don’t take the core out see I want that a little bit of this charred stuff right here and I’m going to throw that in here I’m gonna take the outer layer off okay now here’s the pro tip because you want that garlic to be completely dissolved you wanted to emulsify into

The entire salsa if you don’t completely blend it and liquefied a little bit then you’re gonna have chunks of garlic when you bite that garlic chunk it like overpowers the whole flavor profile you want to make sure that that garlic gets completely emulsified so that it Blends good foreign

Basically we’re going to liquefy it all right cool now the rest of it we’re gonna put some more man I can smell that pepper I’m gonna cut this onion a little bit more I’m gonna drop a little bit of that in there a little bit more I’m going to

Use a whole heck of a lot of onion and we’re going to take the rest of these Tomatoes we’re going to drop these in here and we’re going to take some of the cilantro here pull all these leaves off right here I don’t like a whole lot of

The stem I really just like the leaves now we’re also going to take and this one one teaspoon of OG all right let’s make it two teaspoons it’s a much bigger batch jalapeno peppers we’re gonna drop those in there you can liquefy it too make it really

Soupy and runny I like it a little bit chunky so all I’m going to do is pulse it a little bit just give it a couple of quick little closers like that and that’s pretty much all you gotta do there we go it’s ready look at that that

Looks so nice and as you notice this salsa is not quite as red as the kind that you boil inside or whatever the tomatoes are roasted the peppers are roasted and they’re green and then you have the onion as well so it kind of makes it a little bit dull or reddish

Color but I guarantee it’s super delicious I’m gonna make sure we have quality control here make sure that it’s good oh yeah baby that’s real good you know I love everything that we cook I always do but you don’t even need a taco you don’t need a dish a plate of

Anything this by itself is a meal it’s that good talk about being lucky last one in the refrigerator cheers everybody I highly recommend you try both of these Salsas the way we just showed you how to do them I promise I guarantee you you’re not going to be disappointed we sure

Have fun doing this we thank you guys for watching so again friends don’t forget if you want some wow or some OG you can go to pitmaster.us we had a blast doing this for you guys make sure you keep the smoke light make it work and make it a

Wow kind of day poo hey where’d my chips go all right so here we go now the rest we had a little fun trying to get this right I’m going to turn this around just so I can get the handle on my side on my right side because I’m right-handed and

This kind of feels like it’s loose okay foreign and always be careful with these skewers because they’re very sharp and it’s not hard to poke your finger and get bloody quick ask me how I know we want to get every last drop of that out