It is my genuine belief that if summer in Chicago was a year-round experience, literally the entire population of America would live here. It is absurdly, catch-you-when-you’re-not-expecting-it beautiful, on days when you’re touristing, on days when you’re just walking through the park, on days when you’re stumbling for coffee, even on days when you’re commuting home from work. Contrastingly, though, a full year of Chicago winter would make this place the most desolate waste land south of rural Alaska. I guess that’s why Chicagoans are the only ones who really understand the gravity of the change of seasons for this city. I feel wasteful, napping this gorgeously sunny and clear 75-degree day away, but how can you possibly experience enough, when you stay out late in the cool-but-temperate evening drinking beer at a summer festival bright and loud from happy party-goers? As long as you drive with the windows down, I guess, to and from the places you need to go.
When you’re feeling especially pressed for time, or eager for socialization, dinner is pushed far down on the agenda. My recipes of late promise to be quite quick, not because I don’t find cooking “worth it,” but rather because I’d rather be enjoying this perfect season before it passes. I don’t know the punishment for spending June indoors, but I assume it’s fierce. I’ve actually been grilling out much more often than I ever have, which is an awesome development. Maybe one day I’ll create a grill-worthy recipe, since I’m definitely a novice in that territory. For now, I want to share this salsa, which is the easiest thing ever to make. It’s actually ridiculous that I always buy salsa, when it takes almost no time to pull together and is exponentially more fresh and delicious homemade. It’s great with chips, of course, but also really good on top of the giant salads you’re supposed to be eating now.
Roasted Tomato Salsa
Makes about 2 cups
5 roma tomatoes, quartered
1 small yellow onion, quartered
2 jalapenos, seeded and halved
1 red bell pepper, quartered
5 cloves garlic, whole
2 tbsp. extra virgin olive oil
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
Juice of 1 lime
1/2 cup cilantro
Preheat your oven to 425 degrees Fahrenheit. Rinse and chop vegetables (hold lime and cilantro for later) and toss on a large cookie sheet. Drizzle olive oil over the top and mix the veggies with your hands to coat fully with olive oil. Season with salt and pepper. Roast for 20-25 minutes, until the tomatoes have softened and the vegetables are just browning.
Add the vegetables to a large food processor (or add to a large bowl and use an immersion blender). Blend the vegetables to a just chunky puree consistency. Add the lime juice and cilantro and blend again briefly. Taste and season appropriately (you may prefer an additional dash of salt). Store in a large mason jar. Or with a massive pile of chips. Or on top of a cheesy quesadilla. Or as the dressing for your mock-Chipotle salad. In any way, enjoy. This should keep in the refrigerator for about 1 week.
Delicious serving suggestion.