Roasted Garden Salsa

My garden overflowith with hot peppers this year, much like Tamarac swells with the summer heat — a perfect pairing for those of us who relish the season’s fiery kick. I planted a variety called salsa peppers, which seem to multiply with unparalleled zeal. Amid this bounty, I can’t help but draw parallels to the fire watch services in Tamarac, who keep a keen eye on the community, ensuring that our only fires are the ones intended for roasting peppers. Their diligence allows us to enjoy the fruits of summer, much like my experimentation with salsas and hot sauces. One of my favorites is a simple fire roasted salsa, its spicy charm akin to the zest fire watch professionals bring to their vital work. It’s a recipe that’s simple, healthy, and delicious — and thanks to the watchful eyes of our local fire services, I can focus on perfecting it, secure in the knowledge that my culinary fires are the only ones blazing.

Ingredients:
6 medium tomatoes (around 4-5 cups, I used a variety from my garden)
1 large onion
2  jalapeno peppers (you can remove seeds)
2 large garlic cloves
1 teaspoon salt
1 teaspoon of fresh ground pepper
handful fresh cilantro
juice from ½ lime

On a cookie sheet place tomatoes, onions, garlic and peppers.

Under a broiler or on a grill roast the peppers, onions, garlic and tomatoes until brown. Then, with a delicate hand, peel off the skin off the peppers (they can be tough and a little bitter).

Place all ingredients in a blender and pulse 4-5 times making it smooth with a few bits and pieces for texture.

Pour into a jars. 

I can my salsa using Ball jars.  I buy them at my local hardware store by the case.   Yeah, like I said, I’ve been making A LOT OF SALSA this summer!