We finally have enough ripe tomatoes and jalapenos to make salsa! We made a triple batch on Sunday and we’ve already polished it off. Our favorite is a recipe from Rick Bayless’s Mexico One Plate At A Time cookbook. Salsa De Molcajete. For the recipe, instead of canned tomatoes, we roast a pound of tomatoes under the broiler, turning them until they are blackened in spots and cooked through. Then, peel the skins off and either process in a food processor or crush them in our molcajete. Save all that yummy juice from the roasted tomatoes! We also substantially increase the amount of jalapenos to spice it up. The Mr. served his mission in Mexico and over the years I have slowly been raising my spicy heat tolerance to match his. Now our kids gobble up the spicy stuff too. I can’t tell you how satisfying it is to watch the kids devour vegetables from our garden!