This recipe is a really great way to maximize the flavor of any out of season (watery, flavorless) tomatoes.  It all comes together after roasting on a sheet pan, which you know is my favorite method of cooking.  This salsa is totally hands-off during the roasting phase and comes together in about a minute in a blender or food processor.

I picked some fresh peppers from the garden and used up a box of tomatoes that I bought from Costco that were starting to turn, plus a random half onion that I had in my fridge.  Freshened at the end with some pickled jalapenos, garlic, cumin, salt, and a squeeze of lemon juice (lime would work great too) and called it a salsa! 

This salsa is perfect to go with taco night, nachos, or chips.  I plan to use the rest of this up in a turkey chili that I am making tonight, this should make a nice flavorful base!  Recipe down below, along with pictures!

Ingredients:

• 8-10 tomatoes, quartered
• 2 mild peppers, halved with seeds removed
  • I used banana peppers and a poblano pepper, bell peppers would work great!
• ½ onion, cut into large slices
• 1 tbsp olive oil
• 1-2 pickled jalapenos
• 2 tsp cumin
• 1 clove garlic
• Juice of ½ lemon or lime
• 1 tsp salt

Method:

1. Preheat oven to 350F.
2. Place the tomatoes, onion, and mild peppers on a sheet pan. Drizzle olive oil over vegetables and toss gently to coat. 
3. Place sheet pan in the oven to roast the vegetables, about 40 minutes.
4. Increase heat to 450F and allow veggies to char slightly, about 5 minutes more.  Remove the sheet pan from the oven and allow the veggies to cool, about 10 minutes.
5. Add veggies to a blender or food processor.  Add the pickled jalapenos, cumin, garlic, lemon/lime juice and salt.  Blend until desired level of smoothness.
6. Move salsa to a container and allow to cool completely in the refrigerator before serving. 
7. Enjoy!

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