This salsa combines all of my garden goodness into one dish and celebrates the beauty and art of a red vine-ripened tomato. Charring the vegetables adds an earthy depth of flavor and the juice and zest wakes everything up. Enjoy!

Charred Garden Fresh Salsa

• 3 medium red-ripened tomatoes, stemmed
• 1 medium sweet onion, skin removed and halved
• 1 green bell pepper, halved
• 2 jalapeños
• Fresh basil, one bunch
• 1/2 lime, zest and juice
• Salt & Pepper

Over medium-high heat on a well oiled grill, grill bell and jalapeno peppers, and onion on both sides about 3-4 minutes until char marks form. Meanwhile, quarter tomatoes and add them, plus basil, lime zest, juice and salt and pepper to food processor. Once vegetables have finished grilling, add them to food processor and close the lid. Pulse until desired consistency. Taste for seasoning and adjust as needed. Serve over grilled chicken, eat with chips or toss with pasta!

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Food Network Star finalist Rebekah Faulk Lingenfelser is a food enthusiast and writer. Her blog, Some Kinda Good, features Southern, coastal recipes, locally sourced and in-season. A Georgia Southern University alumna, Rebekah also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, or visit RebekahLingenfelser.com.