This summer has been unique for many reasons -- one being it's September and this weekend I made salsa for the first time this season. I'm usually cooking up all sorts of fresh and spicy salsas and hot sauces from the garden all summer long. I can't exactly make salsa out of zucchini though (the only thing that's truly rocking the garden at the moment) so I had to break down last weekend and buy supplies. Luckily, I had great selection at the Beaverton Farmers Market -- namely Sosa Farms.
I bought from other vendors too because I needed everything for big batches of red and green salsa. I made both back to back and we've been happily eating it all ever since.
I almost always make my salsa the same way. I throw my veg. in a thick pan, set the oven to broil, and put the pan directly under the broiler until everything is nicely blackened. Then I put all of that, including the juices, into the food processor with salt, lime, lots of cilantro and fresh chiles and that's that. This time I added a lot more of the blackened skins and I'll do that again -- added to the smoky flavor.
Next up, need to get my hands on some habaneros and moritas ...
I left some of the charred skin of the onions on for flavor.
Maybe this is why green and red are two of my favorite colors.