Once a week we have nachos for lunch.  
It’s a treat that we enjoy, especially when they are loaded with vegetables and served with homemade salsa.
Our garden is ripe for the picking these days and I’m using up tomatoes, green peppers, jalapenos and onions in as many meals as I can. 
The recipe is quick to prepare with most of the work being done in the oven and the food processor.
Roasting the tomatoes intensifies their flavour, makes the onions slightly sweet and mellows out the garlic.

Using foil is not necessarily necessary but it makes the cleanup quick and helps to get every last bit of of the vegetables into the food processor. 
The vegetables should be broiled on low for about 15 minutes until they are slightly charred.
  • 6 plum tomatoes
  • 1 yellow onion
  • 1 green pepper
  • 4 jalapenos 
  • 4 cloves garlic (leave skins on)
  • drizzle olive or avocado oil
  • 1 teaspoon salt 
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • small handful cilantro
  • juice of 1 lime 
  1. Roughly chop the vegetables and place in a single layer on a foil lined cookie sheet.
  2. Drizzle with oil and place under the broiler which has been set to low and the rack is about 6 inches from the element.  If you don’t have a high and low broiler setting, place the cookie sheet little lower in the oven and watch very carefully.
  3. Broil for about 15 minutes or until the vegetables are beginning to char.  Remove from oven and let cool a few minutes. Remove the skin from the garlic. 
  4. Place all the vegetables in a food processor along with the seasoning and lime juice and process to a small chuck consistency.
  5. Taste and adjust seasoning. 
  6. Refrigerate until serving and then refrigerate leftovers. 

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