I woke up this morning and thought, “What sounds good for breakfast?”

The answer: Vegemite toast.

What in the name of Australia has become of me?

There, I’ve paid my dues to the recipe gods and started off a recipe with something that’s completely unrelated to the recipe.

Farm Salsa Recipe

– 24 pan-charred red chilis*

– 8 medium tomatoes

– 3 medium onions

– Salt to taste

First, wash your chilis; you never know what negligent farmhand sneezed on your produce. Remove the green tops from the chilis and add them to a hot pan for 10 minutes, flipping after 5 to get an even char on both sides.

After the chilis have a nice black color, remove them from the pan and add your sliced tomatoes and onions. Sauté until onions are translucent. If you want a bit of char for more smoky flavors, char the onion as well before adding the tomato.

Combine the ingredients in a blender and add salt to taste.

And that’s a wrap on farm salsa.

*This is the biggest variable. Depending on how hot or vindictive you’re feeling, play with the number of chilis. Remember, you can always add in more later.