Salsa Fresca: My Favorite "Apres-Ski"

Salsa.  The word itself simply means sauce.  However, the word has a unique meaning for each of us.  Often, it is nostalgic of fond memories or specific times.  There are many types of Mexican "Salsas:" red, green, mole, pico de gallo, and many more.  Sunday night, after a lovely day on the mountain, my desire was just for good 'ol chips and salsa.  To me this is a tomato-based, fresh salsa with medium heat.  A classic afternoon, after-ski, snack.

This recipe was made up by perusing the grocery store for "salsa ingredients," and then throwing things sporadically into the food processor until it tasted good.  That being said, it is fresh, tasty and rivals most store bought brands.

A couple notes:
1. This salsa is best if left to sit 12-24 hours for the flavors to combine.  I was much too hungry for this.
2. If you are not a fan of spicy foods, scoop the seeds out of your jalapeno.
3. Always start with less jalapeno than you think you will like.

Salsa Fresca

• 2 medium garlic cloves
• 1 medium size jalapeno pepper, sliced in half lengthwise
• 1/2 teaspoon olive oil
• 1 cup cilantro, coarsely chopped
• 1/2 medium yellow onion, roughly diced
• 4 tomatoes (I used the on the vine type), roughly diced
• Juice of 1 lime
• 1/4 teaspoon lime zest
• 1 teaspoon sugar
• Salt to taste

1. Preheat oven to 400.
2. Line a small baking sheet with foil, and place the jalapeno on it cut side down as well as the peeled garlic cloves.  Drizzle with olive oil and place in oven for 10 minutes, or until pepper starts to blister and darken and garlic begins to slightly brown.
3. Combine onions, tomatoes, cilantro, lime juice and zest in food processor and pulse until combined and finely diced.
4. Add sugar, garlic and 1/2 of jalapeno and pulse until all ingredients are combined and chopped to desired consistency.  Taste, and add more jalapeno and salt to taste.
5. Serve with your favorite chips, on tacos, or any other number of ways.