Fire Roasted Salsa Recipe - Roasting vegetables for fire roasted salsa

My name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you how to make a fire roasted tomato salsa. And lastly, I'll just throw these garlic cloves in there. I want to make sure they stay near something that will keep them hydrated. So keep them near the onions, keep them near the tomatoes. Don't let them hit the exposed pan. There's all of that. So this is all of our salsa basically in its raw form. Now what we're going to do is we're going to stick this in the broiler of our oven, and I've already got mine on. And we're going to put it in there. Now what the broiler is, it's just a top flame that kind of burns downward, and it's going to char this stuff. Basically we're going to burn all this, that's our goal. And then what we're going to do is we're going to pull it out. Now depending on your oven, it might take two minutes, it might take ten minutes. So, it's really a matter of your oven itself. I can't really give you an exact time. I would say, check back on it every couple of minutes. Chances are though, it's not going to get the color you want until about the five to ten minute mark, if not longer. So, and you can really let this go for a while, till you get a nice even, like you might want to turn it half way during the process. So, what I'm going to do is put the in the oven. I'm going to set my timer for five minutes. In five minutes I'm going to come back and turn it, set it for five minutes and keep turning it until I get the desired color. So we'll come back whenever it's done. Okay, so I've just taken our tomatoes and our onions and everything out of the oven. As you can see we've got a nice char here, we've got some good char here, here, here. You may think to yourself, uh Brandon that's not char that's burnt. It isn't and you'll see at the end result. It really makes a difference. The flavor, it adds a nice complexity to the flavor, a little smokiness, a little that, nice burnt after taste that we all like so much, like in crem brule and things like that. So, we're just going to take this, let this cool for a second while we get our pan ready to go ahead and put it in there.