When it comes to Super Bowl snacks, I like to keep things traditional. You can keep your fritters and feta dip with kale chips. For me, Super Bowl Sunday is my annual excuse to gorge on wings, pizza, chilidogs, and, of course, a big plate of nachos. Also, a bag of tortilla chips and some homemade salsa is a must.

Anyone who appreciates good salsa has his or her own favorite recipe. Mine is based on a version I first discovered in Jesse Griffith’s excellent wild-game cookbook, “Afield.” The simple act of roasting the tomatoes and peppers creates a charred, slightly bitter flavor profile that balances perfectly with the sweet and spicy nature of the other two ingredients. I also add some charred green peppers and little bit of apple cider vinegar. Obviously this is best made in the summer with fresh-from-the-garden produce, but charring the ingredients can make otherwise humdrum hothouse grocery-store tomatoes actually edible, so don’t be afraid to make a batch this Saturday for Sunday’s game.

Charred Salsa Recipe

– 8-10 medium tomatoes
– 4 green peppers
– 3-4 jalapenos
– 1 ½ tsp. apple cider vinegar
– 1 tsp. kosher salt
– ¼ cup cilantro, chopped

1. Over piping hot coals or an open flame, grill the tomatoes and peppers until the vegetable skins are well charred, but not completely black.

2. After the vegetables have cooled, stem and core them. Remember, the jalapeno’s heat comes from the seeds so let that dictate how hot you want your salsa. More seeds, more heat.

3. Chop the tomatoes and pepper roughly and dump them, along with the apple cider vinegar and salt, into a food processor. Pulse until you get the consistency you prefer. I like mine chunky.

4. Stir in the cilantro and refrigerate overnight to let the flavors marry.