Summer salsa

Here is Claire, sitting in Daddy's lap and drooling all over his arm.

Ryan has been asking me to make him some salsa all week, and today I determined that I would make him some if it killed me.

At Mom's last week, I had picked about ten tomatoes, large and small, to make into salsa. So i sliced those up, chucked them on the jelly roll pan that I don't care about, and cooked them at 475 for about 30 minutes, until they started to get black. I turned them halfway through, and chucked on a sliced jalapeno, too, to get that roasted. Turns out it wasn't a very hot jalapeno, and I should have used more. Alas. Anyway, here's the recipe:

Modeled after Baja Fresh's salsa:

7 tomatoes, sliced
1 jalapeno, seeded
1 garlic clove
2 tablespoons diced onion
juice from 1 lime
1 tsp salt
1/2 cup water

Roast the tomatoes on a grill (or in the oven) until black, turning halfway through. At the halfway point, add the jalapeno.

Do not roast the onion or garlic. When the jalapeno and tomatoes are blackened, combine all ingredients in blender and puree until the desired consistency. (I ran it about 4 seconds on low.) Chop 1 last raw tomato and stir into salsa. (I forgot to leave a tomato. Oops.)

It was HEAVEN on a CHIP. I forgot how good fresh roasted tomatoes are. It's just a bright, sparkling flavor. It's like in the cartoon Ratatouille, when he eats the food and the fireworks go off. I'd show you a picture, but my picture just looks like red sauce. Not very appetizing.