Breakfast Sandwich

So yes, I have already posted twice today. However, there was a reason for posting salsa and bread on the same day. Why you ask?? Two words...breakfast...sandwich. And I know you're like....Kati, we know how to make sandwiches!! But seriously, you should go over and make the bread and the salsa and then make one of these guys. I mean come on!! Fry up a couple eggs, melt some nice sharp cheddar cheese over them. Cut up some nice fresh avocado and then cover it all with some of the salsa and put it between two slices of toasty fresh bread....I mean!! Hello! That was one good lunch. Did I say that right? Yeah I had it for lunch. But really...I'd eat this whenever possible. So good.

Roasted Salsa

Now, I've dabbled with a few different salsa recipes in the past. My fav was a pineapple and black bean that I made months ago. But I've never really made a "I think I could eat this on anything" kind of salsa. I mean, when you have pineapple and black beans in it, you limit your options just a bit...not much, but I'm not sure I would have put that on say...eggs. In my constantly renewed efforts to eat healthy, salsa is a real good go-to. Its so much better for you than most other condiments. Especially when homemade. You can control and/or omit things like salt and sugar. This recipe is super easy and does just that. No sugar and minimal salt. I'm sure you could actually omit the salt. When I think about it I probably should have since most often we go to town on salsa with tortilla chips that have salt on them. Note to self.

This. Is. Easy. And makes a hearty portion of salsa. I adapted it from a recipe that I saw online but can't currently find. I was eating this stuff when it was still hot, temp wise, cause I just didn't care. It was also hot, spice wise, but again, didn't care and I loooove spicy food. Roasting all the veggies gives it some awesome flavor. So here it is....uber good, roasted salsa.

INGREDIENTS:
14 roma tomatoes
2 yellow onions
10 serrano peppers
5 cloves garlic
1 bunch cilantro
1 teas salt

*Slice tomatoes in half and place cut side up on a sheet pan. Peel and slice onions in half and again, cut side up. Cut the caps off the peppers and peel the garlic and place both on the pan.
*Roast at 375 for 45 minutes, or until your peppers start to go black.
*Put in a food processor along with chopped cilantro and salt. Process until desired consistency.