Fire-Roasted Salsa

Seriously, some of the best salsa I've ever tasted!  Delicious when it's still a little warm from the grilling.  Also delicious after it's been chilled.  Make it and enjoy it!  The first night we ate this salsa, we put it on Ultimate Grilled Quesadillas.  The second night, we used it as a topping on Parmesan Turkey Burgers.

(Pictured with guacamole and pickled Jalapenos)

Fire-Roasted Salsa

• 4 Roma Tomatoes
• 1 Jalapeno pepper
• 2 Anaheim pepper
• 2/3 Onion (any variety) 
• Cilantro (handful or to taste)

Heat grill.  Slice open and seed the Anaheim peppers.  Slice the top off the Jalapeno. Quarter the onion; poke toothpicks through to keep layers in tack.  Place everything but cilantro on the grill over high heat.  Grill Anaheims skin side down until skin is charred. Grill the Jalapeno, onion, and tomatoes until charred on all sides.  Place all ingredients in a food processor and pulse to desired consistency (we like ours a bit chunky).

Mac and Cheese

I love reading the Pitch's food blog. Here is a link to some mac and cheese that sounds absolutely amazing! Last summer I visited my mom's cousin in North Carolina. While I was there, she also made some great mac and cheese. I'm not sure what her recipe is (I'll try to get it to post on here), but I do remember that she added vidalia onion to it. I've never had onion in my mac and cheese before (I'm generally lame and make it plain from a box), so I was a bit skeptical at first. After trying it though, I learned how good it is! So, next time you're making mac and cheese (whether it's homemade or from a box), try adding a little vidalia onion in it and baking for a few minutes. I hope you're as surprised as I was.