SALSA!

Ingredients

4-5 vine ripened fresh tomatoes OR one 28oz can of diced tomatoes

4-6 cloves of garlic. *PRO TIP – roast an entire head of garlic in foil in the oven, Google recipe. This adds sweetness and smoothness like you can’t believe, vs. just using raw.

Large handful of fresh cilantro

½ sweet yellow onion

2-3 serranos

Kosher salt and black pepper

Juice of 1 fresh lime

Bonus Options – 4-5 fresh tomatillos, a poblano or Anaheim chili, a habanero if you like it hot, and my favorite, hatch green chiles. All of these can be added into the above, just up your portions of the cilantro, onion, lime, garlic, etc.

Cooking Instructions

Roast the tomatoes, onion, and peppers on the grill or in the oven. Be sure you put them in a cast iron skillet in the oven, or you will have a helluva mess on your hands. If on the grill, get them a bit of color on them, then add them to a cast iron to finish. You are looking for color/char and a bit of splitting in the tomatoes, and tomatillos. Do not burn.

Throw all the ingredients in a food processor or blender and blend to your desired consistency. Add about ½ cup or water, and salt and pepper to taste. You may need a little more lime juice, maybe more cilantro, just keep tasting and seasoning to your liking.