Did you recently leave San Francisco? Do you miss Papalote Mexican Grill at Valencia and 24th Street? Especially their delicious roasted tomato salsa? Have you tried the store bought version and found it sadly lacking? Maybe you should make your own. That way you can avoid all the unpacking you're supposed to be doing.
Cut 5 Roma tomatoes in half and stick them under the grill until they go black. If you're American you'll want to stick them under the broiler.
Do exactly the same thing with 2 or 3 poblano peppers. Wait for them to cool down, and peel off their skins.
Chuck it all in a sauce pan with a cup and a half of water, a tablespoon of salt, a teaspoon of sugar, and 2 teaspoons of chile flakes (preferably fancy-ass Aleppo chile flakes, but probably any chile flakes will do).
Bring it all to a boil and cook it for 20 minutes or until it starts to thicken a bit.
While you're waiting for the thickening, toast 2 tablespoons of pumpkin seeds and grind them up in a blender, or some other grinding apparatus.
Add them to the other stuff, along with 3 tablespoons of white vinegar and some chopped up green onions and coriander. If you're American you'll want to use scallions and cilantro.
Blend everything together with an immersion blender, or if you don't have an immersion blender, go to the shops and buy an immersion blender. Then stick it in a mason jar so it looks like the real deal, and chill it in a cold place for 3 hours.
Serve with tortilla chips and reminisce about the good old days when you lived in San Francisco and the salsa was hotter than the damn weather.
