Roasted Tomato Salsa

First off, I know this isn't the best photo. But I was so busy eating it, I didn't want to slow down to photograph it! I really want to write down this recipe so I can repeat it in the future but I didn't really count everything so it's just sort of a guess. I plan on adding whey to what we didn't eat tonight and fermenting the rest to make it last longer (ha!) and to add probiotics to it. That is if it can sit on my counter for 3 days without being gobbled up... we'll see.
-Amanda

Roasted Tomato Salsa

8-10 tomatoes
1 red bell pepper
3 pablano peppers (you can throw in a spicy pepper or two also, but I just wanted the flavor, not the heat this time.)
1 large onion
5-6 cloves of garlic (paper still on)
Olive oil
sea salt

Line a cookie sheet (that has edges!) with foil. Lay the peppers out. You can keep them whole or go ahead and cut them in half and seed them. I seeded my bell pepper but kept the pablanos whole. Toss the garlic cloves still in their husks on the tray. Quarter the onion, removing the outer skin and place it on the tray. Cut each tomato in half and with a melon scooper, scoop out all the seeds and juice. Place cut side down on the tray. Liberally drizzle olive oil on everything and sprinkle with salt. Bake at 425 for 30 minutes or until everything starts to brown a bit.

Add vegetables to your blender, removing the skins from the tomatoes and peppers as much as possible. They should peel right off. Pulse a few times to keep things chunky but blended. Add salt as needed. Enjoy!

To ferment add 3-4 tbsp of whey, put in mason jars and let sit out on counter for 3-4 days until bubbles form. Refrigerate when done fermenting.