We do a lot of meal prep around here and utilizing homegrown veggies is the inspiration.

Thomas came up with this deliciously simple roasted jalapeño salsa that will keep for a week or so in the refrigerator. You can also freeze it for longer storage. We like it HOT so we leave in the hot pepper seeds. Remove the seeds and ribs if you prefer a milder salsa.

We like this salsa with chips, but it’s also amazing on our favorite breakfast-for-dinner meal. Sauteed onions and charred poblano peppers are piled on top of a toasted corn tortilla, then we top it with our favorite style of egg and drizzle with salsa.

Spicy Watermelon Margarita
Jalapeño Agave Simple Syrup: Combine 1/3 cup each water and agave syrup. Microwave on medium for about a minute until the agave is dissolved. Add in 1/2 sliced jalapeño and let steep until cool. Strain out the peppers and reserve syrup in a jar in the refrigerator.

Combine in a shaker jar with ice: 1 oz muddled and strained watermelon puree, 3/4 oz freshly squeezed lime juice, 1/2 – 3/4 oz jalapeño agave syrup, 3/4 oz orange liqueur, 1 1/2 oz tequila blanco. Shake well, then strain into a salt-rimmed glass with ice. Garnish with a lime wheel.