I used to make an extra $200 a week. No, I did not have to wear clear heels to do it, I did it in a skirt and blazer weekly making salsa, chips and egg rolls for my co-workers. I can’t remember for the life of me how word got around, but once it did, business boomed. Now you might say $200 a week is booming? Umm…yes. I was about 25 and this was pre-Bumblebee, pre-marriage, pre-adulting, pre-car note, pre-real rent, this is when life was simple. An extra $200 a week 15 years ago was like $2000 to me, I’ve always been a frugal person….well unless its food related, then I spend money like…
My orders grew each week and 25 y.o. Nieta didn’t have sense enough to own a food processor. See those were my “everything has to be from scratch and handcrafted” days. Now, I will throw whatever I can think of in the food processor. I hand cut every veggie morsel…looking back, it’s a wonder I didn’t develop arthritis.
In my Mark Wahlberg voice, this is a teaching moment: STOP buying that store bought jarred “salsa.” Calling it that is so disrespectful. Veggies processed beyond recognition and the lack of flavor, it’s just…gross. So back to this fresh goodness; I LOVE LOVE this salsa because it’s so easy and quick. I scored on these amazing Ruby Woo colored red tomatoes for .97 per pound.
Couple that with some garlic, onions, and peppers locally grown from the French market and I feel like I’m back in business. Peep the pan. When I break this out, you know it’s about to go down. When the pan you’re cooking with looks like it’s been through something, THAT’S A GOOD PAN. Roasting really brings out the amazing sweetness and flavors of the veggies. You want to get nice charred blisters on your peppers and tomatoes. The char adds a beautiful smokiness giving it even more depth. This recipe yields a lot so there will be leftovers. You can top this on eggs, fish, of course Bison Nachos, or eat it right from the jar.
Clean ChEATer’s Roasted Tomato Salsa
Calories 40 /Carbs 7g/ Protein 1g /Sugar 4g/Fiber 2g/Fat 1g
2 lbs. tomatoes
6 fresh garlic cloves or 2 tbs. minced garlic
1 large white onion, peeled, halved
1 green bell or poblano pepper
1 red bell pepper
1 jalapeno pepper stemmed and halved (Optional: Discard the seeds to reduce the heat)
1/2 bunch fresh cilantro leaves
2 stalks green onions
1 tbs. EVOO (Extra Virgin Olive Oil)
1 tsp. paprika
1 tsp. cumin
1 tsp. onion powder
1 tsp. garlic powder
1 tbs. Liquid Smoke (Find at any grocery store)
Juice of 2 limes
1-2 tbs. honey or agave to taste
Sea Salt & Pepper to taste
- Preheat oven to 400.
- Spray a baking sheet with non-stick cooking spray
- Rinse veggies and pat dry with paper towel.
- Drizzle evoo and sprinkle with salt & pepper.
- Arrange all veggies except scallions and cilantro in an even layer on a large baking sheet. Roast for about 15-20 minutes, or until the tomatoes and peppers have blistered and blackened on top.
- Remove pan from the oven, and peel/discard the skin from the garlic cloves (Just squeeze them out). Transfer all veggies including scallions and cilantro to a food processor or blender. Add honey, spices, liquid smoke, lime juice and puree until smooth.
- Taste and season with extra salt/pepper or lime juice if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.