You will need: Red or yellow bell peppers, jalapeno pepper, tomatoes, cumin, fresh cilantro and balsamic vinaigrette.

Pick 2 or 3 red or yellow bell peppers and a couple of jalapeno peppers
from your garden and roast them on a barbeque grill until the skins
lightly char and blister.  Remove them from the grill and put into a
paper bag and let sit for 15 minutes.  Dice about 3 tomatoes, put in a
bowl (not too much juice!), and season with 1 tablespoon ground cumin,
1 tablespoon fresh chopped cilantro and 1/4 cup of balsamic or citrus
vinaigrette.  Remove peppers from bag, peel of some of the skin (if you
like) and dice them.  Add them to the tomatoes, season with a little
salt and pepper and serve as a salsa with fresh local corn chips or on
grilled meat or fish.  Add diced raw or grilled onions to the salsa if
you like.

Serves 4-6