In theory, all recipes should essentially be guarantees that what you see is what you get. But inevitably, things can get lost in translation.
Oven temperatures can be off. Eggs can be a few days too old. Butter can burn. Even salads can be grossly overdressed.
But this salsa—well, we promise you can handle it. And it's the best way to enjoy sun-ripe tomatoes before Old Man Winter rolls around and forces us into a whiskey- and carb-fueled state of loneliness.
RECIPE: Salsa Roja
The beauty of this recipe—courtesy of Large Marge's Courtney McBroom, who recently stopped by the MUNCHIES Garden for some salsa-ready produce—lies in the fact that it's half-cooked.
That's right: This salsa gets its brightness from fresh, ripe, raw tomatoes, but also has the deeper, more savory notes of veggies that have been hit by heat.
Go ahead: Just try to fuck this up. If you can't master salsa roja, definitely don't attempt to make a Bloody Mary.