Our garden was late to take off this summer, but we are finally getting our first tomatoes! It hasn’t been very hot, which I think may have something to do with the late-summer ripening. It’s amazing to walk outside, grab a ripe tomato off the vine and be able to make the most delicious, fresh BLTs and caprese salad. My husband James isn’t a huge tomato fan, so it’s been a bit overwhelming to try and eat my way through the never-ending supply myself. So, I’ve been trying to use about half of our supply to make sauces or dips I know he’ll enjoy.

Chips and salsa are a guilty pleasure for both of us, so I knew I had to use some of our tomatoes to make a batch. This salsa is similar to my recipe for game day salsa, but uses fresh tomatoes. You can use whatever variety of tomatoes you have growing in your garden, but I suggest using at least two different varieties. We’re growing Roma and Better Boys in our garden, so I used two of each for this salsa. Make this at least a day ahead of time in order to let all of the delicious flavors settle.

Roasted Garden Salsa

[ingredients title=”Ingredients”]

• 4-5 large tomatoes, quartered
• 1 1/2 white onions, quartered
• 3-4 jalapeños, ribs and seeds removed*
• 8 cloves garlic, peeled
• 3 Tbsp. olive oil
• 2 tsp. salt
• 1 tsp. pepper
• Juice of one lime
• 1/2 cup cilantro

[/ingredients]

[directions title=”Directions”]

1. Preheat your broiler to high. Cover a large cookie sheet with aluminum foil and spread tomatoes, onions, jalapeños and garlic on top.
2. Drizzle vegetables with olive oil, tossing to coat. Sprinkle them with salt and pepper, then place cookie sheet under the broiler for 10 to 15 minutes, until vegetables are charred on top.
3. Remove vegetables from oven and place on a cooling rack. Let cool for 30 to 45 minutes, until vegetables reach room temperature.
4. Place charred vegetables, lime juice and cilantro in a large food processor and pulse until slightly chunky. Use a spoon to sample salsa and adjust ingredients to fit your tastes.
   [/directions]

*If you like a spicier salsa, leave the ribs in one or two of the jalapeños to kick the heat up.  

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We’re heading to a friend’s house for a watch party and taking over a few snacks people can munch on throughout the game. I’m throwing together a cheese plate, truffle popcorn, these banana blondies and whipping up a batch of my homemade salsa.

A friend of mine taught me how to make this salsa in college and I couldn’t believe such a simple recipe could be so delicious. It only requires a few ingredients and can be easily customized to fit your tastes (the more garlic the better!).

This recipe makes enough to feed a crowd, so I usually serve half of the salsa as is and throw the rest into a batch of Two-Ingredient Creamy Salsa Dip. It’s also great to throw into the crockpot with chicken breasts to make enchilada or taco filling.

I think I may have to whip up some of these Strawberry Bottomed Pineapple Margaritas to accompany the chips and salsa — you can’t have one without the other, right?

Here are some other last-minute game day grub ideas for all of the procrastinators out there: Ranch House Cheese Spread, Pepperoni Pizza Party Bread, Curried Cashews, Lightened Up Beer Chicken Enchiladas, Slow-Cooker Pork Carnitas.

Now who are we rooting for again?

Game Day Salsa

[ingredients title=”Ingredients”]

• 15 oz. tomato sauce
• 1 large onion, coarsely chopped
• 1jalapeño, minced (remove the ribs and seeds for a more mild salsa)
• 3 cloves garlic, minced
• 1 cup cilantro, chopped
• 1 tsp. lime juice

[/ingredients]

[directions title=”Directions”]

1. Combine all ingredients in a blender or food processor and pulse until smooth.
2. Taste salsa and adjust based on your preferences.

[/directions]

The post Game Day Salsa appeared first on The Broadcasting Baker.

We’re hosting a party in our backyard tomorrow night and I’ve been cooking up a storm in preparation. All we have to do tomorrow is put everything out for everyone . It makes hosting so much easier — and way more fun!

One dish that’s a staple at all of our parties is creamy salsa dip. It’s the first food to disappear and people are constantly asking for the recipe. I’m embarrassed to even call this a recipe. Because it’s soooo stinkin’ easy. It tastes rich, but neufchâtel cheese helps keep this creamy dip on the lighter side.

If you need a last-minute appetizer to take to a party, this is sure to impress! And, no one will know it took only two ingredients and five minutes to whip up. Serve with tortilla chips, pretzels and veggies.

Creamy Salsa Dip

[ingredients title=”Ingredients”]

• 8 oz. neufchâtel cheese, softened
• 1/2 cup fresh salsa

[/ingredients]

[directions title=”Directions”]

1. Combine cheese in salsa in medium bowl and beat with electric mixer until smooth.

[/directions]

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