Slow roasted, late summer salsa
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Maybe as a reaction to this impending thing called Fall, last week I brought home an unreasonable amount of late summer produce from the market. And then I watched as it withered on the kitchen counter for the better part of five days--the peaches had to be relocated to the refrigerator, to stop the wan brown spots from spreading too quickly; the corn had dried past the point of enjoyment without adulteration; the peppers became wrinkled as old men in their punnets. What was I to do? I took to a low oven, to allow these vegetables to soften and become ripe with new promise for a few hours. <br /> <br />What follows is barely a recipe, but it is truly a jack of all trades. A bit sweet, a bit spicy, it’s bombastically colored, and 100% late summer. Serve it on: tacos, steak, or simply with tortilla chips. Smear it on toast, with an oozy fried egg on top. Use it as a modified shrimp cocktail dip. It would make a stellar addition to your next grilled cheese. Sauce couscous or pasta. One night for dinner, I made pork sausage burger sliders with this salsa, roasted onions, and diced cucumbers: it was delicious. Or, freeze the salsa for later, for some day in February, when the city feels like a wasteland tundra of never-ending onions and potatoes, and once again you long for the next season to arrive.
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