You guys, can I just say that I am killing it with my Fall Bucket List right now? I mean, I may or may not have spent my Saturday night organizing our hall closet. Try not to be jealous of how exciting my life is.
In other news, we had a taco night. Olé! I made two kinds of salsa from the goodies that came in our CSA box — one red, one green, both nice and spicy. I’ve made salsa one time before, and I can’t for the life of me figure out why I don’t do it more often. It’s so insanely easy, and just plain delicious. There’s something about fresh salsa — it tastes so much better than store-bought. And it’s awesome that you know there’s not any weird preservatives or who-knows-what-else lurking in ingredient list. (Like, seriously WTF is maltodextrin? Why is it in everything?)
Roasted Tomato and Chile Salsa
- 1 medium to large white onion, peeled and quartered
- Large bunch of tomatoes (I used an assortment of cherry and heirloom), sliced into large chunks
- 3 cloves garlic, peeled
- 3 hot peppers (I used ghost peppers from our CSA box — I removed the ribs and seeds because they were insanely hot. Hatch peppers would be good in this, and jalapenos would work in a pinch. If you like less spice, remove seeds and ribs before roasting and/or use less peppers.)
- olive oil
- s & p
- fresh-squeezed lime juice
- cilantro (optional)
- Preheat oven to 425°
- Place onion, tomatoes, garlic, and peppers in one layer on a baking sheet. Drizzle with olive oil, salt and pepper, then toss to combine.
- Roast for 20 minutes (until tender).
- Turn on the broiler, and place pan under it until vegetables begin to char (it took 2-3 minutes in my oven).
- Remove from oven and let rest until cool enough to handle.
- Place roasted veggies into a food processor fitted with the blade attachment. Add lime juice, cilantro (if using), and a bit of water (to thin it out). Puree until desired consistency is reached (you may need to add more water if you like a thinner salsa).