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 of ground cumin, 1 tablespoon fresh chopped cilantro, and 1/4 cup of balsamic or citrus vinaigrette.  Remove peppers from the bag, peel off 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 the salsa if you like.

Serves 4-6