Nimmow Baking: Roasted Red Salsa. Hot hot hot! Or not, it's really up to you.

Whoa! Summer is almost over. I realized this because the Minnesota State Fair starts this week, which means it's almost Labor Day, which means school starts soon in Minnesota. It all comes together nicely, doesn't it? The other fantastic thing that's happening this time of year is the abundance of tomatoes at the farmers markets and in personal gardens. Beware because I'm about to brag... the first picture below is a sample of my personal garden success. My first garden! It's pretty rad, right? I think so!

As I was saying, before the bragging began, the abundance of tomatoes present in Minnesota right now is awesome. I have found several tomato recipes that I'm going to be testing out in the next several days, but after getting my first of many Minnesota tomatoes several weeks ago, I chose to make salsa. In fact, I have made this salsa several times and so has my sister after telling her how good it was. If you don't like spicy foods this salsa might not be for you, but you can also adjust the spice of the salsa to your liking. I hope you get a chance to make this. It has honestly become one of my personal favorites.

Roasted Red Salsa

Adapted from One Particular Kitchen

15-20 full size Roma tomatoes

2 large or 3 medium yellow onions

15-20 Serrano peppers* (the amount you choose depends on the level of spice you'd like)

8-10 garlic cloves

2 tablespoons sea salt

Directions:

Preheat your oven to 375 degrees. Slice tomatoes, onions and peppers in half and put on cookie sheet with garlic. Place items cut side up on the pan.

Roast vegetables for about 30-45 minutes until onions are soft and translucent. The peppers should be charred a little as well as the tomatoes.

Cool vegetables slightly after taking them out of the oven. Put roasted items and salt through a food processor or blender and blend until completely smooth. I have a smaller food processor so I did it in several batches and then mixed them all together when I was finished.

This recipe makes several cups worth of salsa and make sure you keep it refrigerated. Enjoy.