Here it is, my secret salsa recipe. I used to work as a production manager and event designer for a fancy Bay Area catering firm. Being an enthusiastic home cook, I spent some time in kitchen with the chefs, but the best recipe that I learned from that place came from our warehouse manager Ruben. He was a crazy person, but he made a mean salsa. You can use different varieties of peppers and tomatoes to create your own brand, but everything is in season right now, so this is the time to make it, eat it, freeze it, and jar it. Salt a warm stone ground corn tortilla and dip. It's better than a handful of chips.
1 lb of tomatoes (I use heirloom cherry here)
2 medium sized peppers (jalepeno, serrano, ripe pardon)
2 cloves of garlic, smashed in husk
3 tsp salt
1 tbsp olive or canola oil
1/2 cup cilantro
Preheat oven to 400 degrees
Coat the tomatoes, peppers and garlic with the oil, spread on a sheet pan and sprinkle with 1 tsp of salt. Roast for 20-25 minutes, turning the mix half way through for even roasting. Allow to cool to room temperature. Blend in a food processor with cilantro and remaining salt to taste.
Should last for up to 5 days sealed in the fridge, but it won't make it that long anyway.