Roasted Salsa

Inspired by the blog Homesick Texan, which I originally found via Cup of Jo. 

Try and find those legit tortilla chips at your local grocery.  You might even want to give the chips a squeeze of lime and warm them up a bit.  Ohhhhh buddy.

Ingredients

6-7 Roma tomatoes, quartered
4-5 Green onions or 1/2 regular onion, quartered
3-4 cloves garlic (leave the peels on)
1-2 Jalapenos or Serrano chiles
Handful of green pepitas
Smoked paprika, chipotle, or smoked sea salt (optional)

Small handful of cilantro (optional)
Salt and pepper, to taste

Directions

Turn the oven on to broil.  (Alternatively you can slow-roast everything at 400 degrees F if you have an extra hour to spare. Both options work).  Line a baking dish with foil.  Place in the baking dish the quartered tomatoes, whole garlic cloves, the chilies, and the onions.  Sprinkle a little with salt.  If broiling, place the pan under the broiler and keep an eye on it...should usually take between 10-15 minutes.  After the first five minutes, check to see if the chiles have some blistered spots on them...if they do, remove them and the garlic(now peel the garlic) and place in a blender.  If not, give them a few minutes. 

Let the tomatoes broil five-ten minutes longer, and keep in mind that it's ok if the tomatoes turn a little black in parts... that adds to the smokiness of the salsa.  While the veggies are baking, throw the pepitas into a saute pan and turn the heat onto medium, giving the pan a good shake every now and then to evenly toast the seeds.  They'll start to pop around a bit (don't be scared! It's kind of fun.)  once they start to reach a golden  brown color, remove from heat. 

Once the tomatoes are done roasting, add into the blender with the chilies and garlic, along with the onions. Give the blender a whirl under under the 'chop' option if you have it, then add in the pepitas.  Add some salt and pepper, and blend until smooth.  Add in a little bit of smoked paprika, chipotle, or smoked sea salt if you have it, to your taste.  If it's too thick, add just a little bit of water to loosen the tomato mixture.  Now is the time to add in some cleaned cilantro if you wish.  Continue to blend and add spices as they suit your taste, and serve warm with chips.

Congrats!  You've just made the best salsa ever.  I knew you could do it.   

Panzanella

Adapted from Ina Garten on the Barefoot Contessa show (via Food Network)

Ingredients:

3 tablespoons good olive oil
Half a french baguette, torn into chunks (about 5-6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/3 red onion,thinly sliced
Handful of basil, coarsely chopped
3 tablespoons capers, drained

For Vinaigrette:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons vinegar (I typically use Red Wine Vinegar, but Ina's recipe calls for Champagne)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed, and some fresh cracked pepper to your tasting.

For the vinaigrette, whisk all the ingredients together and set aside. I personally like to use a little jar to add all dressing ingredients then shake the life out of it. It keeps everything contained and its easy.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the toasted bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.