Can I just say, this weekend was AWESOME! Friday I enjoyed some good “rest” time, then horsed around with my son, and ended the night cuddling with my husband, eating Chinese food and drinking wine. Saturday morning I woke up bright and earlier to attend a photography workshop called “OHHH SNAP”, led by one of my very talented friends Marsais @ Marsais Photography. (she’s a awesome.. go check out her website) I learned a ton about my camera and FINALLY understand how to use it and get it to do what I want it to do. YEAH! Then ended the weekend hammering back at the blog again feeling refreshing, empowered, and ready to … “do this thing!” I hope you all had a great weekend to and are ready to start the week fresh!
To kick off the start of the week in a good direction lets do something easy that reaps a big reward. Who doesn’t like salsa? Most of the time when you buy salsa in the grocery store it has sugar, high fructose corn syrup, tomato paste, and all kinds of extra stuff to make it taste the way it does. In my option there is nothing better than fresh made salsa or pico de gallo. This Homemad Roasted Tomato Salsa has a little bit of a kick from the jalapeño and seeds we keep and then a hint of sweet from the red pepper. It is delicious!! In fact, I kept sticking chips in the blender to eat it as I was making it. I have no self-control. 🙂 Let’s see if you do?
To get started preheat oven to 400º. Then quarter 1 small onion, halve 1 jalapeño (do not deseed), halve 8 tomatoes on the vine, and cube 1 red pepper.
Add all of these ingredients to a baking sheet. Then add 4 garlic cloves with the shell on. Sprinkle 2 T. of olive oil over all vegetables and season with salt.
Roast vegetable combination for 25 minutes.
Remove from oven and take off the shells from the garlic. Place all ingredients in a blender, add salt to taste, and 1/4 cup of fresh cilantro.
Blend until your desired consistency.
- 8 tomato on the vine tomatoes, halved
- 1 large jalapeño, halved
- 1 onion, quartered
- 1 red pepper, cubed
- 4 cloves of garlic
- 1/4 cup fresh cilantro
- 2 T. olive oil
- salt to taste
- Preheat oven to 400º.
- Chop up onion, jalapeño (do not deseed), tomatoes on the vine, and red pepper.
- Add all of these ingredients to a baking sheet.
- Then add 4 garlic cloves with the shell on.
- Sprinkle olive oil over all vegetables and season with salt.
- Roast vegetable combination for 25 minutes.
- Remove from oven, take off the shells from the garlic.
- Place all ingredients in blender, add salt to taste, and 1/4 cup of fresh cilantro.
- Blend until your desired consistency.