Yesterday I had a Martha Project Interrupted day. I spent much of the day down in St. Petersburg visiting my mother and step-father. My mother made us a wonderful sausage and pepper dinner and I roasted some yellow tomatoes as a side dish. My mom came back to our home, and even though we got home late, I thought I could make a nice Martha-style dessert. Well, my mom had seen that picture of the Pineapple Upside-Down Cake I had made on Thursday and she really wanted that. Nobody wants to let down their own mother, so I whipped one up and we ate it as a midnight dessert. But I couldn’t really blog about it again … what would I say “Same cake as yesterday — still awesome!”
But roasting up those tomatoes put me in the mood to find a Martha recipe with some roasted tomatoes in it … and I did on page 290 of the Southwest with Roasted Tomato Salsa!
I adore a good, spicy salsa! It’s one of my favorite dips. Don’t you just love to go to a Mexican restaurant and get a side of tortilla chips and salsa instead of the typical basket of bread? I know it’s easy to go to the supermarket and buy a jar of pre-made salsa, and I’ll admit some of them are pretty good, I particularly like Newman’s Own, I find much of his brand very fresh and flavorful. But you’ll never get the depth of flavor from a jar that you’ll get when you roast up your own veggies, like tomato, garlic, onion and jalapeño chili peppers. I like to be able to control things like how much salt and how much heat I want in my salsa and you need to make it yourself to be able to do that.
Martha’s recipe is very simple to make and so good! Like her guacamole recipes, she has three different variations of salsa. Soon I’ll be trying her Salsa Verde and Pico de Gallo and just like the guacamole I’m sure I’m going to have a hard time choosing a favorite!
