Time to Dance

I got my hair cut today. 2 1/2 inches gone and it's still past my shoulders. I didn't realize I let it get so long. I told the girl that I thought I was ready to cut up to the second layer, you know, get it back to one length. She tried to talk me out of it. Pshh - what does she know?

I tried my first roasted salsa recipe today. I watched them make it on America's Test Kitchen. Actually, they made it for Huevos Rancheros but the salsa was the only part that sounded good to me. It turned out pretty well. A little mild for my taste - I like HOT salsa. Next time I will at least double the garlic. Here is the recipe if you're interested:

3	medium jalapeño chiles , halved, seeds and ribs removed (see note above)
1 1/2	pounds plum tomatoes (about 8 medium), cored and halved
1/2	medium yellow onion , cut into 1/2-inch wedges
2	medium cloves garlic , peeled
1	tablespoon tomato paste
	Table salt
3	tablespoons vegetable oil
1/2	teaspoon ground cumin
1/8	teaspoon cayenne pepper
3	tablespoons minced fresh cilantro leaves
	Ground black pepper
1 - 2	tablespoons fresh lime juice from 1 or 2 limes, plus additional lime cut into wedges for serving

Adjust oven rack to middle position; heat oven to 375 degrees. Mince one jalapeño and set aside. In medium bowl, combine tomatoes, remaining jalapeños, onion, garlic, tomato paste, 1 teaspoon salt, 2 tablespoons oil, cumin, and cayenne; toss to mix thoroughly. Place vegetables cut side down on rimmed baking sheet. Roast until tomatoes are tender and skins begin to shrivel and brown, 35 to 45 minutes; cool on baking sheet for 10 minutes. Using tongs, transfer roasted onions, garlic, and jalapeños to bowl of food processor. Process until almost completely broken down, about 10 seconds, pausing halfway through to scrape sides of bowl with rubber spatula. Add tomatoes and process until salsa is slightly chunky, about 10 seconds more. Add 2 tablespoons cilantro, reserved minced jalapeño, salt, pepper, and lime juice to taste.