Roasted Salsa on the Blackstone

When you make salsa on the Blackstone, I promise you'll never make it any other way, friends. The day kind of got away from me. So, I don't know why I've never thought to do this before, friends, but this was absolutely incredible. I mean, just look at the char that we're getting on those tomatoes. So basically, we're just putting everything on the Blackstone and letting it char and get really, really softened. Your garlic that you're going to put on probably about five minutes before everything else is done. So basically, as this has charred and softened is we are running it through the food processor. Now, you can leave this chunky, you can blend it up finer, you can do however you would like. I am also throwing in a bit of cilantro, probably like one full bunch because my family and I really like cilantro in our salsa. And then you're going to do the same thing with all of the tomatoes. Now, this is a mix of pineapple, Dr. Rich's beef steaks, you name it, friends. Now we like our salsa a little bit thinner, so for my tomatoes, I did run them a little bit thin and look at the look on my face, friends. If that tells you anything, I mean, this was the best salsa I have ever tasted. The only thing I will say is it needed some additional seasoning. So I went back in with some salt and pepper, garlic salt and cumin. You can do that to taste. And then after that, this was entirely finished. Once you get your salsa seasoned to your liking, I start running this through a food strainer because I like to can all of the salsa juice. Now, the juice makes a really, really good Bloody Mary. You can throw it in chili, you can throw it in a multitude of different things. So once you get your salsa seasoned to your liking, I start running this through a food strainer because I like to can all of the salsa juice. Now, the juice makes a really, really good Bloody Mary. You can throw it in chili, you can throw it in a multitude of different things. So I actually got two products for the price of one. So once I strain all of the juice, the thicker salsa that is left in your strainer, you can also can that. The tomato juice is going to process for 35 minutes, but the salsa for 25 minutes. To make my life a little bit easier, I just went ahead and processed everything for 35 minutes. I always like to add citric acid into all of my tomato products because it does not change the flavor profiles, whatever. So then I am getting my lids and my bands on before we place them in the water bath canner. Now, the ball recipe that I am going to link friends, if you want to roast this on the Blackstone, just follow the exact same instructions. Only roast this before you can. You can also do it in the oven. And here you have shelf-stable salsa and homemade salsa juice to use in a multitude of different recipes. So I actually got two products for the price of one. So once I strain all of the juice, the thicker salsa that is left in your strainer, you can also can that. The tomato juice is going to process for 35 minutes, but the salsa for 25 minutes. To make my life a little bit easier, I just went ahead and processed everything for 35 minutes. I always like to add citric acid into all of my tomato products because it does not change the flavor profiles, whatever. So then I am getting my lids and my bands on before we place them in the water bath canner. Now, the ball recipe that I am going to link friends, if you want to roast this on the Blackstone, just follow the exact same instructions. Only roast this before you can. You can also do it in the oven. And here you have shelf-stable salsa and homemade salsa juice to use in a multitude of different recipes.