This salsa is easily adjusted for spiciness.
- 2 pounds tomatoes (vine ripened are best!)
- 2-4 cloves garlic
- 1/2 cup chopped fresh cilantro
- 1-5 jalapenos (or other peppers)
- 1 onion
- 1 tbsp lemon or lime juice
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cumin
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On a cookie sheet, slice in half and place facedown the following: tomatoes, garlic, onion, and peppers.
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Roast tray at 400 degrees for 20-30 minutes.
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Place roasted veggies (pull off tomato skins if desired) into food processor with remaining ingredients and blend to desired consistency.
This salsa is super easy and roasting brings out all of the flavors. No chips necessary, just eat it with a spoon!
Preheat the oven to “roast” at 400°, then prepare your veggies. Any tomato type will work. I just selected what I had in my garden–even threw in a few tomatillos for fun! The roasting process helps get out some of the extra water so that your salsa will be nice and thick.
Wash and core the tomatoes, cut them in half, and set them flesh-side down on a baking sheet. Half and de-seed the jalapeños, likewise putting them on the baking sheet. For a milder salsa, I use 2-3 jalapeños, and 5-7 for a spicier flavor. In this batch, I used some of the Hungarian Hot peppers we have growing like weeds, and they were plenty spicy and tasty! You can really use any hot pepper you like.
De-skin and half the onion and the garlic, also onto the baking sheet. 
Roast the veggies for about 25 minutes, or longer if the skins aren’t turning brown yet. 
If you like, you can pull off the tomato skins. I leave them on, they add a smoky flavor. Put all of the veggies into the food processor with the lime, cilantro and spices. Blend that up until you like the consistency! 
Eat it fresh, freeze it, or can it! 
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