One of the things that keeps me stumped in the several years since I began gardening is the fact that sometimes, two things that go so well together are not ready for harvest at the same time! My dill is long gone by the time I have nice, crisp cabbage heads, for example. I really wish I had basil around to accompany the last of the tomatoes these days, and now I am wishing we still had a big flush of tomatoes since the poblanos are all finally ready. But alas, the tomatoes are looking quite faded, enough for a small batch of something, but not my big salsa operation. So despite having grown oh so many tomatoes this summer, I did indeed just buy a box of Romas at the farmers market!
And they’re yellow. Well why not? I was in an experimenting mood since I make this same salsa recipe every year. Would yellow tomatoes be a tad sweeter or more mild so the peppers stand out? My experiment was with zero scientific accuracy as I also used different peppers than my last batch of salsa. Whichever variable caused it, I’m telling you, this batch isn’t the prettiest color, but it’s dang good. With all this roasted goodness, I don’t think you can go very wrong. No matter the color of your tomatoes, peppers or onions, this is the reliable salsa recipe you’ve been searching for (and you don’t even need to peel those tomatoes and peppers)! [Read more…] about Roasted Salsa (Canning Friendly)