The perfect accompaniment to yesterday’s Hatch Green Chile con Queso is a great salsa. Despite tomato season being over, this Fire Roasted Tomato Salsa from Rick Bayless proves that you can have awesome tasting salsa year round by using a can of fire roasted tomatoes.

Throw in some freshly roasted garlic and chiles with a bit of onion and cilantro to make a salsa that is so fresh tasting that it will make you wonder why you even bother to make salsa from raw tomatoes, or even bother to buy salsa in a jar. This salsa recipe is incredibly easy to make and costs around $1.59 for 1 1/2 cups of salsa.

Fire Roasted Tomato Salsa, adapted from Rick Bayless
1 to 2 fresh jalape?±o chiles
3 garlic cloves, unpeeled
1 15-ounce can diced fire roasted tomatoes in juice
1/4 cup (loosely packed) chopped fresh cilantro
1/2 onion, or more to taste
2 tablespoons fresh lime juice, or more to taste
salt

Roast the chiles and garlic in a small ungreased skilled over medium heat. Turn the spices every so often until they are soft and charred on the outside, about 10 minutes or so. Let them cool and then peel the garlic, remove the stem from the chiles, and coarsely chop them up.

Put the roasted garlic and chiles in a food processor and whiz them up. Add the fire roasted tomatoes with their juices, chopped onion, and cilantro to the food processor and pulse until you have a nice coarse puree. Squeeze in enough lime juice to taste and season with a bit of salt.