Secret Family Recipe Barbecue Sauce

This sauce is sure to be a hit at your next Soiree.  Drizzle on tofu, veggies, noodles and more!

1 Cup Ketchup

1 twelve ounce can Beer (Budweiser)

3 cloves fresh Garlic (crushed)

1/8 cup Sugar

1/8 cup Molasses

Dash Sea Salt

Dash Black Pepper

Combine all in a small heavy bottom sauce pan.  Stir occasionally and simmer for at least 30 minutes until it reduces by half.  Use immediately or allow to cool completely and store in a tigthly sealed glass vessel for up to 2 weeks.

Roasted Rainbow Pepper Aioli

About 2 Cups assorted peppers, mild to hot.  I used mini red, yellow, orange, green, jalapeno and Thai Bird's Eye chilis

Sea Salt

Scant Drizzle Canola Oil

Parchment Paper

1 Cup Canola Oil

Begin by removing stems from all peppers.  Wash and slice lengthwise.  Coat in sea salt and a drizzle of oil.  Spread out into one even layer on a large baking sheet lined with parchment paper.  Bake at 350 degrees F for about 30 minutes.  Remove and allow to cool completely.  Add mixture to food processor and puree, scraping down sides as necessary.  While machine is running, drizzle in canola oil until emulsified.  Taste test and add additional sea salt if needed.  Store in large glass jar in refrigerator until ready to serve.  Use as a dip or sandwich spread.  Also goes great on your favorite pasta.

Jalapeno Spread

I am obsessed with all things spicy.  I'm pretty sure I'm Mexican underneath my white ass exterior.  But anyway, I digress.

Grab some fresh Jalapenos, roast them to perfection and make it rain!  This spread goes great on just about anything.  It is also simply delicious on a big, fat spoon.  Vamanos!

Jalapeno Spread

6-8 Fresh Jalapenos

4 Cloves Fresh Garlic

1/2 Red Onion

Canola oil

Sea Salt & Pepper

Fresh squeezed Lime

Fresh Cilantro

Begin by prepping your Jalapeno Peppers.  Wearing rubber gloves is a great idea.  Chop stems, slice lengthwise and remove white ribs and seeds.  Place them in a large roasting pan along with rough chopped red onion and whole garlic cloves (remove skins from both).

Preheat oven to 425 degrees F.  Drizzle with a little canola oil, sea salt and black pepper.  Toss to coat and roast for about 15-20 minutes or until skins blister slightly.  Turn off oven and remove roasting pan from oven.

When mixture has cooled to touch, add all to food processor along with 1 bunch fresh cilantro (wash thoroughly) and juice of a few limes.  Turn on machine and drizzle in more canola oil until desired consistency is achieved.  Serve immediately or refrigerate unused portion for up to 5 days.

Eggplant Pepper Dip

This unique dip packs a mega Umami punch and goes great with all your favorite veggies, chips and crackers or smothered on tacos, burritos, tamales and more!

Eggplant Pepper Dip

1 medium Eggplant

2 dried Santa Fe Chili Peppers (seeds and ribs can be removed)

4 cloves Garlic

1/2 yellow Onion

1/4 Cup fresh Basil

1 teaspoon ground Cumin

Salt and Pepper

Oil of choice

Pinch of Sugar

Juice of 1 Lemon

1 bunch Fresh Cilantro

Water

Begin by washing, destemming, peeling and rough chopping eggplant, peppers, garlic, onion and basil.  Toss with a generous drizzle of oil, cumin, salt and pepper in a large roasting pan.  Roast at 400 degrees F for about 30-35 minutes or until caramelized (golden brown).  Remove and allow to cool slightly.  Add all to food processor along with lemon, sugar and fresh cilantro.  Puree and while machine is running, drizzle in water until desired consistency is achieved.  Although it might not be the prettiest dish, the flavor is unmatched!

Vegan Taco Bell Salad

Oh Taco Bell, how you tempt me so!  I have always loved you.  What I really love about you though?!  One word, SAUCE.  This  is why I always stock up on a lions share of your sauce packets, to stock my pantry of course.  I've tried the stuff in the bottle from the grocery store but it's not the same.

Fortunately for vegans, Taco Bell actually has some decent options.  Just avoid the meat and dairy and you are pretty safe.  That is, if you eat fast food.  Of course, I, like most folks, try to keep fast food intake to a minimum but when the craving strikes, Taco Bell gets my money.

This is not a promotional blog post about Taco Bell, although it does feel like that.  Let's proceed to my favorite fast lunch, homemade Vegan Taco Bell Salad.  If you know anything about me, you know I was Mexican in a former life.  Here goes:

Vegan Taco Bell Salad - serves 2

4 Cups Green Leaf Lettuce (hand torn)

1 Cup Cooked and Cooled Pinto Beans (homemade or canned is okay)

1 Cup Tortilla Chips (multicolored or flavored is fine)

1 Ripe Avocado

1 Tablespoon Vegenaise

1/4 Cup Salsa (homemade or jarred is okay)

2 teaspoons Nutritional Yeast

4-6 Taco Bell Sauce Packets (mild, hot and/or fire) optional

Tear up lettuce, chop Avocado, spoon on salsa, vegenaise and yeast, crush up tortilla chips, toss in a bowl and plate as desired.  Pictured prior to crushing chips and tossing altogether because it looked prettier.  This salad is also great with the addition of diced onion and chopped cilantro, I just didn't have any on hand.  Be sure to serve immediately or the chips will loose their CRUNCH.  Yum.  Eat.  Repeat.  Save your money and just grab some sauce packets.  Enjoy!

Cheesy Spinach Ravioli Filling

This will yield about 2 Cups of filling that can be used to make ravioli, manicotti, lasagna or whatever you like.  You could also just mound it on top of steaming hot pasta and have a delicious meal.

Cheesy Ravioli Filling

1 Cup Raw Cashews (soaked for 12-24 hours in water)

3 T Nutritional Yeast

1 t Sea Salt

1/2 t White Pepper

1/8 t Ground Nutmeg

2 Scallions (Green Onions)

1 Large Bag Baby Spinach

1/4 Bunch Fresh Parsley (Italian Flat Leaf or Curly)

Begin by wilting spinach in a large pot with water and salt.  Strain and set aside allowing to cool to touch.  Rough chop scallions and garlic and combine with all other ingredients (except spinach) in food processor and blend until fine texture is achieved, scraping down sides as needed. 

Squeeze excess liquid from spinach using your hands or in a lint-free dish towel.  Add spinach to mixture and pulse until desired texture is achieved and spinach is incorporated.  Use immediately or store in a tightly sealed glass vessel in refrigerator for up to 5 days.

Easy Mole Sauce

Okay seriously, Mole sounds like a daunting task.  Just throw together some 20 ingredients and magically you have the flavor profile of Mole!  Right?!  Well, it goes something like that.  And today, this is how it went down in my kitchen.  Get a little adventurous with your spice rack.  You may surprise yourself.  I know I sure did!  Mole!!!

I didn't measure precisely on this one so just trust your own palate.  Just start with a couple teaspoons and tablespoons or so of each Ingredient. You can always add more as you go if you want it sweeter, saltier, spicer or more bitter.  This batch came out fairly spicy but not over the top.

Easy Mole Sauce

2 Dried Ancho Chilis

2 Dried Pasilla Ancho Chilis

2 Dried Santa Fe Chilis

2 T Pure Cocoa Powder

2 T Brown Sugar

1 t Salt

1 T Cinnamon

1/4 Cup Raisins

1/8 Cup Mixed Nuts (cashew, peanut, almond)

1 T Peanut Butter

1 t Coriander

4 Whole Cloves

6 Whole Black Peppercorns

1 t Thyme

2 T Massel "chicken" flavor buillion powder

1/2 Cup Brewed Dark Coffee

8 Cups Water

4 Garlic Cloves

1/2 Red Onion

Dash of Canola Oil (for sauteeing garlic and onion)

Remove stems from dried chilis, discard stems and put chilis in a large pot.  Cover with 8 cups of water, cover and turn on heat to high.  When water begins to boil, add ALL other ingredients EXCEPT GARLIC and ONION.  Reduce heat to simmer, stir to combine and cover pot with lid.  Allow to simmer for about 20 minutes.  

Meanwhile, In a separate saute pan, heat a dash of Canola Oil over medium heat and add whole garlic cloves and roughly chopped onion.  Reduce heat to low and saute mixture until garlic and onions begin to brown.  Turn off heat and set aside.  Also turn off heat of spice/broth mixture and allow to cool to room temperature.  Add onion mixture to spice/broth mixture and stir well.

Now In 2-3 batches, blend mole at high speed in blender.  You only want your blender about 1/2 full so mixture does not blow out the top!  Be sure to cover top with secure lid, a dish towel and a strong hand!  Once all batches have been well blended, pour mixture through a fine seive (mesh strainer) so as to remove any unwanted seeds and clumps.  Press and stir mixture in strainer with back of a spoon so you get all the good thick liquid separated.  Voila!  You should now have at least one quart of luscious Mole sauce to use on whatever your belly desires!  This would be great drizzled on rice or to coat tofu for burritos, tacos, tamales and more!

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Purple Basil Parsley Pesto

If you do not have access to Thai Basil, you can certainly use traditional Basil.  This flavor punch nutrient dense spread is sure to please even the pickiest of eaters.  My kids devour it in all it's greeny goodness!  Enjoy!

1 Bunch Purple Basil (Thai Basil)

3 Sprigs Curly Parsley

1 Fresh Garlic Cloves

1/4 Cup Raw Whole Cashews

Juice and zest of 1 Meyer Lemon

1/2 Cup Olive Oil

1 Tablespoon Nutritional Yeast

Salt and Pepper

Begin by thoroughly washing, drying and destemming basil and parsley.  Add to food processor along with all other ingredients (EXCEPT Olive Oil) and turn on machine.  Drizzle in oil while machine is running.  Puree until desired consistency is reached, scraping down sides as needed.  Taste test for seasoning levels.  Serve immediately on top of steamed veggies, pasta and more!

Roasted Pepper Creamy Tahini

Tahini is a gift to from the vegan gods.  It adds a rich suppleness to recipes unmatched by it's rivals.  Be creative with this recipe by adding more garlic and a bit of heat from dried chilis if you are feeling adventurous.  Serve on salads, tacos, tofu, burritos, potatoes and all veggies (raw or cooked).  Or, if you really need a rich fix, just eat it with a spoon, or crackers....

Roasted Pepper Creamy Tahini

1 Red, Yellow and Orange Bell Pepper

2 Scallions (Green Onions)

4 Tablespoons Vegenaise

2 Tablespoon Tahini

2-4 Cloves Fresh Garlic

Juice of 3 Meyer Lemons

Sea Salt & Black Pepper

Handful of Parsley and/or Cilantro

Drizzle of Olive Oil

1 Small Dried Anaheim Chili, stem and seeds removed (optional)

Begin by roasting peppers in 425 degree F oven on a baking sheet for 15 minutes or until skins blister (turning once, halfway through cooking time.  Remove peppers with tongs and transfer to glass bowl.  Cover with saran wrap and allow to cool for about 15 minutes.  Remove skins and seeds from peppers as best you can.  It's okay if you can't remove all of it.

Add to food processor with all remaining ingredients and blend until smooth, scraping down sides as needed.  Serve immediately or refrigerate in a glass jar for up to 1 week.

Zesty Ranch Dip

Oh Ranch Dip!  Let me count the ways I love you.  With Carrots.  On Salad.  In Soups.  On a Spoon.  Creamy, rich, decadent and oh so zesty.  Buzz up a batch of this - you will not miss the dairy whatsoever.

Zesty Ranch Dip

4 Heaping Tablespoons Vegenaise

3 Tablespoons Olive Oil

Juice of 2 Meyer Lemons

3 Cloves Fresh Garlic

2 Tablespoons Fresh Curly Parsley

1 teaspoon Dried Minced Onion

Pinch of Dried Oregano

Pinch of Dried Marjoram

Pinch of Ground Coriander

Pinch of Sea Salt

Pinch of Black Pepper

Blend all ingredients EXCEPT OLIVE OIL in food processor scraping down sides as needed until fully combined.  While processor is running, drizzle in Olive Oil and whip until emulsified.  Taste test for seasoning level.  Serve immediately or refrigerate in tightly sealed glass jar until ready to use.  Makes about 3/4 of a cup.

Best Vegan Gravy Ever

I had to refrain from licking my counter top when I spilled a little of this magic gravy while transferring it to Mason Jars.  It is concoctions like this that make eating Vegan very easy.  Make some and you will know exactly what I'm talking about.  Happy Thanksgiving Everyone!  Blessings Eternal.

Best Vegan Gravy Ever
3 Small Sweet Yellow Onions (or 1 large one)
1 Carton Baby Bella Mushrooms (or Button Mushrooms)
1 Tablespoons Canola Oil
1/4 Bunch Fresh Parsley (washed)
1 Clove Fresh Garlic
Sea Salt and Black Pepper (to taste)
1 Cup Raw Whole Cashews (soaked overnight in water, rinsed and drained)
1 Pouch Massel Brand Liquid Stock "Chicken" Style*** (see notes below)
2+ Cups Water  IF YOU ARE USING LIQUID STOCK CONCENTRATE   IF NOT, USE VEGETABLE BROTH IN PLACE OF WATER

Makes Approximately Two Quarts.     

***If you can't find the Massel brand in your area I suggest ordering on-line. Here is where you can read about the Massel products.  They are absolutely fabulous and they are also ALL VEGAN and GLUTEN-FREE!  If you can't get your hands on Massel products, go ahead and substitute Vegetable Broth or Vegetable Bouillon Concentrate in this recipe.  

Directions:  Begin by rough chopping onions, mushrooms and add to a stainless steel saute pan with Canola Oil.  Saute on medium heat until translucent.  Add Sea Salt and Black Pepper, Parsley and Garlic.  Continue Sauteing until very golden brown or until it starts to stick to the pan forming "fronds".  Add 2 cup of water IF YOU ARE USING LIQUID STOCK CONCENTRATE and continue stirring mixture.  IF YOU ARE NOT USING CONCENTRATE, SUBSTITUTE VEGETABLE BROTH FOR WATER.  Turn off burner and remove from heat.  Set aside.

Put Cashews in Food Processor or High Powered blender and blend until fine.  When onion mixture is pretty cooled, add all to cashews and blend again.  Now add pouch of Massel Liquid Stock slowly, while processor is running.  Blend until smooth.  ADD MORE WATER IF MIXTURE IS TOO SALTY OR TOO THICK OR USE VEGETABLE STOCK. Taste test for Salt levels.  Store in glass jars in refrigerator until ready to use.  Warm gently in sauce pan for serving.  Makes about two quarts or enough for 12 servings.

Chef's note:   I realize the directions are not precise but it is because your salt levels will vary considerably based on whether you use concentrate.  The best tip I can offer is to add a little liquid at a time while processor is running and continue blending until mixture is silky smooth. Taste test for salt levels.  You want it to be a little salty as it is meant to be a rich gravy, but also remember, when you heat your gravy for service it will "reduce" a little rendering it a bit more salty.

Creamy Hummus

2 cups prepared chickpeas (used dried chickpeas, soaked for 24 hours, then cooked in 6 cups water and a pinch of baking soda, allowed to cool and removed individual pea skins by hand.)

1/2 cup Tahini (100% pure sesame seeds, no additives)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 cloves fresh Garlic

Juice of 1 lemon

1 teaspoon ground Cumin

Begin by soaking dried chickpeas for 24 hours.  Rinse and add to a large pot and cover with six cups of cold water and a scant dash of baking soda.  Cook for 60 minutes or until tender and skins pop off easily when you pinch peas between two fingers.  Working carefully, remove all skins from peas by hand.  Place peas, garlic, salt, pepper, cumin and lemon in food processor and blend until fully combined.  Lastly add Tahini and continue to blend until creamy and fluffy.  Be sure to scrape down sides of blender so all ingredients are incorporated.  Serve fresh hummus immediately or refrigerate unused portion in tightly sealed glass for up to one week.  Garnish with olive oil, if desired, and serve with fresh pita chips and vegetables.

Arbol Chili Sauce

3 dried Arbol Chilies

2 cups Water

1 six-ounce can Tomato Paste

3 cloves fresh Garlic

1 Tablespoon ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 teaspoon dried Oregano

2 Tablespoon Sugar

In a small saucepan cover dried chilies (stems removed) with 2 cups water. Cover and bring to a boil, cook for 5 minutes.  Turn off heat and allow to sit for 5 minutes. Add contents of pot to blender with other ingredients and blend on high speed until well blended.  Arbol Chili Sauce can be served warm, room temperature or cold.  Use sauce immediately or store unused portion in tightly sealed glass vessel in refrigerator for up to one week.  Pairs well with hummus, tamales and so much more!

Traditional Pico De Gallo

I could (and often do) eat Mexican food every day.  My husband always teases me that I am Mexican.  When it comes to my love of Mexican Cuisine, I pretty much am.  This recipe for Traditional Pico De Gallo is just that, no frills, no secret ingredients, just a simple loving concoction of a few of my favorite things.  I make a lot of salsas and I encourage you to try them out.  This simple straight forward traditional Pico De Gallo is sure to be a hit for everyone in your family.  My kids love this stuff.  It goes down great with any of your favorite tortilla chips or with a spoon.  Enjoy!

Traditional Pico De Gallo

6 Medium Tomatoes

1 Medium White Onion

1 Large Lime

1 Large Clove of Fresh Garlic

1 Large Fresh Jalapeno Pepper

1 Bunch of Fresh Cilantro

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 teaspoon Sugar (can be omitted if you have very sweet tomatoes or if you are watching your sugar intake)

Finely dice onion, garlic and tomatoes and add to a large glass bowl.  Remove stems, seeds and ribs from jalapeno, finely dice and add to bowl.  Add all seasonings (salt, pepper, sugar) and juice of 1 lime and toss thoroughly to combine.  Lastly, thoroughly wash and finely chop cilantro.  Add to bowl and toss again.  Taste test for seasoning level.  Allow to sit out at room temperature for at least 15 minutes before serving.  Serve immediately.  Store any leftovers in tightly sealed glass vessel in refrigerator and use within 2 days.  

Jalapeno Soup

Ok, not really soup, more like salsa, but seriously this is so succulent and sweet you could probably eat the entire batch with a soup spoon if you love jalapenos as much as I do!

Jalapeno Soup

4 fresh Jalapeno Peppers

1 small sweet yellow onion

Juice of two Limes

Salt and Pepper

1/2 cup Canola Oil

Preheat oven to 375 Degrees F.  Prepare and clean Jalapenos by chopping off stems, slice lengthwise and remove seeds and ribs.  Chop onion into big slices.  Toss peppers and onions in a large baking dish and coat lightly with about a teaspoon of oil, salt and pepper. Roast for about 20 minutes or until onions begin to brown and peppers blister slightly.  Remove and allow to cool slightly.  Place mixture in food processor along with juice of two limes.  Blend until smooth.  Then, while food processor is in on position, drizzle remaining oil into mixture.  Continue to puree until smooth, scraping down sides as needed.  Taste test for seasoning level.  Serve alongside your favorite fresh veggies and tortilla chips for dipping.  Yum!

Ginger Garlic Dressing and Marinade

Do you love the taste of fresh Ginger?  Do you wish there was an easy way to infuse your favorite dishes with it's Umami flair without the prescence if it's tough fibers?  Have no fear!  Throw this dressing together and enjoy it a top all your favorite veggies and more!

Ginger Garlic Dressing

2 inch knob fresh Ginger (outer skin removed)

3 cloves fresh Garlic

3 Tablespoons Tamari

3 Tablespoons Canola Oil

Sea Salt and Black Pepper

Remove skin of ginger using a spoon or pairing knife and slice into small chunks.  Remove skins of garlic.  Add all ingredients into food processor or high speed blender.  Blend until smooth.  Store in airtight glass jar in refrigerator for up to 1 week.  

Chef's note:  Pairs well with steamed veggies of choice, especially green beans, brocolli and carrots (pictured).

Also makes an excellent marinade for your protein of choice.

Home Skillet Ketchup

At my house we go through A LOT of ketchup.  I always thought making your own must be pretty difficult but I proved myself wrong.  Next time you have a hefty batch of ripe tomatoes sitting around, give it a try.  You might surprise yourself and your loved ones!

Home Skillet Ketchup

8 medium tomatoes

4 fresh green beans

3 mini bell peppers (red, orange, yellow)

1 medium yellow onion

3 cloves fresh garlic

1 inch knob fresh ginger

1 cup balsamic vinegar

1/2 cup brown sugar

2 Tablespoon soy sauce

4 whole cloves

1 Tablespoon sea salt

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

Splash of red wine (optional)

1 cup water

Olive oil (for sauteing)

Finely chop and saute onion, garlic, bell peppers, ginger and green beans in a little olive oil over low heat until cooked through.  Add chopped tomatoes and continue cooking for about 10 minutes.  Add all remaining ingredients and cook over very low heat for 1 hour or more.  Taste test for seasoning level.  Allow mixture to cool and remove whole cloves if possible.  Blend mixture in high speed blender until smooth.  Add a little water if mixture seems too thick.  Put ketchup in an airtight glass container and refrigerate until ready to use.

Best Salsa Verde

3 Tomatillos (husks removed)

3 Fresh Jalapeno Peppers

2 Small Zucchinis

6-8 Sweet Mini Bell Peppers (red, orange and yellow)

1 Small Sweet Yellow Onion

1/4 Bunch Fresh Cilantro

Juice and Zest of 1 Lime

Salt and Pepper

Canola or Olive Oil

Preheat oven to 475 Degrees F.  Rough chop all produce EXCEPT Cilantro and Lime!  Remove stems from all peppers but okay to leave ribs and seeds in tact as it will all get pureed together beautifully.

Coat onions, tomatillos, peppers and zucchini GENEROUSLY with oil, salt and pepper and put in a large roasting pan.  Toss to coat evenly.  Roast for 15-20 minutes, checking occasionally to rotate with spatula to ensure even cooking.  

Remove dish from oven and place it in a safe place on countertop-turn OFF the oven.  Loosely cover with tinfoil and allow mixture to sit for at least 30 minutes.  Now put all in your blender or food processor including all the lovely roasting liquid! Begin pulsing and then lastly add thoroughly washed cilantro (stems are fine) and lime juice and zest.  

Add a tablespoon or two of cold water if you want puree thinner.  Taste test for salt level.  Serve immediately (may be a bit warm) or store in airtight container in refrigerator.  Serve with your favorite tortilla chips or use as a sauce for tamales, enchiladas, burritos and more!

Chef's Note:  you might be surprised that garlic is not listed in the ingredients list. Feel free to roast a few cloves of garlic if you want. I often do but have found this to be just as tasty when omitted.  Enjoy!

Roasted Peach Salsa

I love making sauces and salsas as anyone who reads my blog would realize by now.  One of the best things about making fresh salsa, whether raw or roasted, is the room for creativity.  The flavor combinations are limitless.  Although I consider this recipe to be fairly traditional, it makes a bold statement with it's high heat level from Serranos and cooling sensation of summer peaches.  Go make some.  You will be so glad you did.

Roasted Peach Salsa

6 medium tomatoes (any variety)

8 small multi-colored sweet bell peppers

2 medium yellow onions

6-8 serrano chili peppers (remove stems, ribs and seeds, wear rubber gloves)

2 fresh peaches (peeled and sliced or use canned)

Splash of olive or canola oil

Salt and Pepper to taste

Juice of 2 limes (add at the end)

Cilantro finely chopped (add at the end)

Dash of sugar (optional)

Preheat oven to BROIL.  Rough chop all ingredients, coat with oil, salt, pepper and sugar in largest pan you have. ROAST in broiler on middle rack for 8-10 minutes (watch closely) or until some skins begin to blister.  Remove from oven and allow to cool.  In batches, pulse mixture in food processor until it is desired CHUNKY consistency.  Be careful not to puree your mixture unless you want liquid salsa (which would still taste AMAZING!!). Voila.  Easy as pie.