I spent most of last weekend catering for a good friend Arthur Haines at his home in western Maine. 10 students joined him for a 2 day wild food medicine making class. When possible I joined in, learned a few extra plants, how to properly identify and turn them into medicine.
We kept a fire going throughout the weekend so I took it as a great opportunity to prep some food over the hot coals. Initially I wanted to roast the peppers for hot sauce which then lead to charring the tomatoes and a few onions. The end result is this smokey and spicy salsa that went great with fish tacos as seen below.
Fire Roasted Salsa
- 1 pound plum tomatoes
- 2-3 red chili peppers
- 2 medium sized sweet or yellow onions
- 4 garlic cloves
- apple cider vinegar, to taste
- 1 tablespoon freshly ground cumin seed
- sea salt, as needed
- Prepare a grill or turn your broiler on high.
- Cut the onions into 6 wedges, keeping the root section intake to hold each wedge together. Drizzle with a touch of oil, sea salt, and freshly cracked black pepper. Set aside.
- In batches, grill or broil the tomatoes, turning as needed until the skins have blistered and charred slightly. Once done, place in a bowl and let stand.
- Repeat the same process with the peppers, then follow up with the onions.
- Once you've cooked the 3 vegetables, roughly chop them then combine in a large mixing bowl. Add the minced garlic and ground cumin.
- Stir in about a 1/4 cup of vinegar, adding more if desired. Sprinkle in some sea salt to taste.
Let the salsa stand for 15-20 minutes to develop flavor.