It's already getting cool, a few golden leaves showing and the school buses are back on the road. Summer has faded, and the last bit of its bounty can still be found at the market. Tomatoes, tomatillos, peppers of all shapes, colors and heat. It's a good time to grab that last bit of sunshine and make fresh salsa. Easy as well.
Fresh, Roasted Salsa
5 tomatoes, all colors, cored, seeded and quartered
5 small tomatillos, (I used purple, yellow and green), outer husk removed, halved
1 large onion, stem and root cut off, cut in eighths
5 peppers, 2 red bell, 1 poblano, 1 jalapeno, 1 green, 1 banana (or your preference)
2 cloves garlic, peeled and smashed (give them a whack with the side of the chef's knife)
2 tbs. canola oil
1 bunch cilantro, chopped
Salt to taste
Preheat oven to 450 degrees F.
Place veggies on a baking sheet. Toss with oil, spread to one layer. Roast in oven for about 10-15 minutes, or until you get some golden edges, but not burnt.
Allow to cool, blend in food processor, just pulsing until roughly chopped. Add cilantro, pulse a few more times. Add salt to taste, pulse to blend. Enjoy with chips.