Dave's Famous Salsa

Dave and Shelley are on vacation so I'm doing this as a courtesy to Shelley. (Also, to get our recipes going) I just copied and pasted it here from her blog and made a few grammatical corrections. :)


We've discovered the secret is to roast the vegetables before blending them. You can stick them on the grill 'til they turn mushy and kind of blackened or if you don't happen to have the grill fired up you can put them in the oven under the broiler. Anyway, here are the ingredients:

2 medium tomatoes
half of a large Vidalia onion (very important that it is vidalia)
one fourth of a green/bell pepper
1 small to medium jalapeno pepper
1 tsp. salt
1/2 tsp. fresh lime juice
1/2 tsp. white vinegar
1 tsp. fresh black pepper
fresh cilantro to taste

Okay, so you roast the first four ingredients. You have to watch them closely and turn them over when they start to blacken a little bit. When the other side starts to blacken then they are done. Then throw the tomatoes in a blender with the salt, lime juice, vinegar, black pepper and jalapeno. Blend a little bit and then add the onion and bell pepper and set the blender to chop. Use your own discretion when blending. I like it nice and smooth but other people like it chunky; it's up to you. AFTER it cools, add some fresh cilantro leaves...again different people like different amounts so just play with it. If you don't wait 'til it cools then it will sort of cook the cilantro which is not a good idea. We usually double this recipe, at least. Especially since our kids practically drink it, too!