Fire Roasted Salsa Recipe - Cooking ingredients together 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. Okay so now we're smoking. And you can see how the chili pepper, I don't know if you can really see but its taken on a slightly different color. So, I'll make sure this isn't too hot. If it is I've always got my trusty pot holder here. I'm just going to swirl it around just to make sure we get it evenly distributed. You can see we've got a nice, pretty, hardy smoke coming out now. So what we'll do is let this go for a few more seconds. Keep it moving so you don't burn it. And also you want to make sure it stays nicely ventilated when you do this step too. Now we're going to start adding in our wet ingredients. And just be careful, take your time doing this. There's no rush, it's not a race. I always push stuff out of the corner because that way you can kind of triangulate your focus of all your liquids that are going to be coming out. And you do want to get your liquids in there, so don't be afraid to get those in. You can also use your tongs at this point to do this. That's why I got them out, but I don't think I'm going to need them. Just get everything into the pan, or pot rather, off the pan, into the pot. And now, since we have our spatula, take it, and we can take our entire pan, the entire length of the pan to get all the juices out because that's just basically trapped flavor. So I'm just going to run it just this, go all the way down down the edges. Make sure you pick up anything that's in the edges and just start pushing that stuff out just like that. Set your pan aside, and give this a stir all the way to the bottom. Now the next step that I've got for you is optional one. It's a matter of preference. It's whether or not you should add water to this. If you're not going to puree it and you want it chunky, leave it chunky. If you're going to puree it like I know I know I am and you're going to want some more liquid in it to help thin it out, add a little bit of water to it. Don't add a whole lot though. I'm only going to add a cup. Just going to dump a cup of cold water right in there, and then I'm going to throw the lid on it. And we're going to simmer for about half an hour. So set your timer for thirty minutes, and I'll see you in thirty.