Summer Salsa

What is it about a few tomatoes, hot peppers, cilantro and garlic that awakens my summer weary senses? It fascinates me, that we can begin with tiny plants or seeds, a little water, sunlight and God’s blessings to make these turn into an edible feast.
It was an innocuous beginning
After checking my tiny garden today, I spotted a little fleck of orange and upon investigation; a beautiful crimson tomato glimmered in the late afternoon sun.
Excited, I plucked the rosy tomato, revealing several other ripe colors below.
It was marvelous! On and on I went, gathering shiny tomatoes, fresh basil, cilantro, beautiful hot Fresno peppers, and a perfectly formed bell pepper. Instantly my mind conjured up fresh salsa and guacamole as accoutrements to our evening meal.
As a frequent summer salsa maker, I wanted something simple and quick, some definite heat, but with a bit more depth than usual.
Here is the recipe for my Fire Roasted Salsa
Fresh tomatoes—about 6-7
Fresh Cilantro-a handful
Fresno peppers-I used8
Garlic-about 9 cloves
Onion-1 medium
Salt-1 teaspoon
Lime juice-half of fresh lime squeezed
First Roast the peppers until the skin is blackened.
Cool and remove seeds-set aside

Quarter an onion
Peel garlic
Pulse in food processor until chopped
Add peppers, salt, lime juice, cilantro and tomatoes—pulse until chunky

I made Guacamole too—but forgot to take pictures! Sorry!

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