There are a lot of things about our new backyard that cause me a little rage when I think about them. The mosquitoes, the random piles of PVC pipes left throughout the yard, the copious amounts of dead branches that regularly fall from the giant tree, the mosquitoes, the rotting wood, the trash left in the back corner, and did I mention the mosquitoes? I was even cursing the sad little garden next to the back door because everything was so wilted and neglected and it was just uglying up the yard.
Then my mom came into town last week and decided to further inspect that sad little garden. She gave it a little bit of TLC, and in the process, she discovered there were Serrano peppers growing, right there next to our back door! Normally this would mean nothing to me, because I'm not a pepper fan. My husband, on the other hand, is very much a pepper fan, so I was pretty excited on his behalf.
He picked about a dozen of them on Sunday morning, picked up a few additional ingredients at the store, and put them all to good use last night.
It's really a shame that there wasn't queso growing on that plant, because I don't actually care for salsa (weird, I know) and therefore couldn't reap the benefits. (Note: figure out how to grow a queso plant... or better yet, a tree!) But again, my husband is a very big salsa fan, so I'm happy for the reaping he got to do.
For anyone interested in making Wade's favorite salsa recipe for yourself, here it is!
Roasted Red Salsa
- 8 tomatoes, halved
- 1 yellow onion, halved
- 10 Serrano peppers, caps removed (to reduce heat, scrape seeds out if desired)
- 4-5 cloves of garlic
- 1 Tbsp salt
- 1 bunch cilantro
- Preheat the oven to 375 degrees F.
- Lay tomatoes and onions cut-side up on a baking sheet along with the peppers and garlic.
- Roast until onions are translucent, tomatoes are soft, and peppers are getting charred (about 40 minutes).
- Let cool, then run through a food processor or blender with salt and cilantro.
- Stir together; serve with chips and enjoy!