One thing led to another and my wife and I made the best salsa we've ever had using it in a version of huevos rancheros we had for breakfast today.
Earlier in the week, I had cooked up a big clay pot of red Appaloosa beans from New Mexico. They were first used in a bean, corn, and kabocha squash stew (excellent).
Thinking about what to do for breakfast using some more of the beans led to a bean book, a huevos recipe, and then a recipe for the salsa to go with the huevos.
I've roasted tomatoes before for salsa but never roasted the other ingredients and not the tomatoes. This salsa is very easy to make and really, really tasty.
Servings: 2 1/2 cups