Home Cooking

Double roasting

engarde | Apr 26, 2015 12:27 PM

I have been tinkering with some salsa recipes in attempt to make a really good organic recipe. I have been trying to get a little more smoke and saw that Trader Joe's has a double roasted salsa (which I come to find out is due to the Anaheim peppers being roasted to remove the skins and then roasted an additional time). I am familiar with process to remove the skins, but anyone have any experience on the second roasting process? Temp? Time? I've made a roasted tomato soup before, would this be similar?


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