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)

1. Preheat oven to 425°
2. Place onion, tomatoes, garlic, and peppers in one layer on a baking sheet.  Drizzle with olive oil, salt and pepper, then toss to combine.
3. Roast for 20 minutes (until tender).
4. Turn on the broiler, and place pan under it until vegetables begin to char (it took 2-3 minutes in my oven).
5. Remove from oven and let rest until cool enough to handle.
6. 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).