There are few things I truly like about summer. It’s just too darn hot. The only relief I can find, besides a pool, escape to the coast or shutting myself in with the AC turned WAY UP is… food. And maybe it’s not a healthy escape, but it sure feels good. I do love the amazing fresh and healthy produce in summer, when some of my favorite foods start coming to harvest.

The tomatoes are a personal fave. Much to my chagrin, my husband is not a fan, UNLESS they are used in a specific way. One thing I know – you just can’t lose with salsa. I found this recipe and have found the Mecca of all salsa. Little did I know that the clever trick of roasting all your veggies before blending them would be the most incredible taste-transforming thing I’ve ever done. It is, by far, the BEST SALSA I’ve ever made, maybe even ever had. Please do try.

THE BEST Roasted Salsaadapted from One Particular Kitchen

8 Roma tomatoes
1-2 yellow onions
8-10 peppers (Serranos or Jalapeños, or a mix of them)
4-6 whole cloves of garlic
2-3 teaspoons salt
½ bunch of cilantro
Halve the tomatoes and onions and lay them, cut side up, on a baking sheet along with the whole, peppers and garlic. Roast at 375 degrees until the onions look nice and translucent with browned edges and the peppers are nicely roasted/charred. This can take anywhere from 20 to 50 minutes. Just keep an eye on it.
Allow all to cool for a bit. Then, run all ingredients, including cilantro and salt, through food processor or blender until nicely blended. You may have to do this in two batches. Store in a covered container in the fridge, when not eating without restraint. 🙂 It gets even better when it has set a day or two.


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