I use the freshest ingredients possible when cooking for my family. I try to steer clear of prepared foods as they usually contain preservatives and chemicals. A friend of mine said, “If your child can’t pronounce the ingredient, you probably don’t need to be eating it.” That may not be too far off, but I prefer to consider it as eating closer to the field or the source.

I’ve really been looking forward to making an enchilada casserole and can’t imagine serving it without fresh salsa. Unfortunately, my tomato crop is behind. They are big, but they are still too green. So I picked some up at the farmers’ market – at least it’s close to the field if not my own.

This easy salsa recipe is a winner with chips or served with a meal. Start by preheating your oven to 415 degrees. Quarter about 8 medium-sized tomatoes, 2 medium-sized onions and 3 jalapeño peppers. Spread over a baking sheet and add 4 chopped garlic gloves and salt and pepper.

Drizzle olive oil over all and stir until everything is coated. Place in the oven and roast for 20 minutes. Take the pan out of the oven and stir the ingredients again to ensure even cooking. Put back in the oven for 15 minutes more. Remove pan from oven and let cool while you chop fresh cilantro and juice a lemon.

Pull out the food processor and scoop the cooled roasted vegetables into it. It is important to let the vegetables cool until they can be easily handled – do not process hot ingredients. Pulse a few times. I like for the vegetables to be recognizable, but continue to pulse until everything is well incorporated and it has a good consistency for salsa.

Pour into a serving bowl; add cilantro, lemon juice and any salt or pepper that is needed. Note – the last time I made this salsa, the jalapeños were incredibly hot. They overpowered the tomatoes. I added a 15 oz. can of petite diced tomatoes, since I didn’t have any more fresh. They balanced out the heat and looked appealing too.