Tim and I had some folks over to grill this weekend and we needed a starter. I had big plans to make some guacamole, but couldn't quite get the avocados to ripen simultaneously, so salsa it was.
As I said last week, the tomatoes here are not the best, but when roasted they perk up a bit, so I made a roasted tomato salsa, loosely based on this recipe from Closet Cooking. Pretty good! Roasting the tomatoes gave it some depth and a bit of a smokey flavor... good stuff. Lots of lime juice and cilantro gave it some contrasting zing.
