Salsa Nueva York: Quick, Easy Roasted Tomato Salsa |

Yo, I love you New York City; there’s not another city in the world I’d rather live. I love your culture, your people (both sane and crazy), your food – hell, even the grime (or what’s left of it). You truly are the crossroads of the world – the city so nice they named it twice. Every day I feel lucky to inhabit such a wonderful place; to be apart of the hustle and bustle – the vivacity that surrounds me on a daily basis is infectious. I love NYC and it loves me. I think.

You see there’s one thing lurking behind my Lisa-Frank-Heart-Sticker-Love; a little nag that sometimes causes a rift. Not a huge deal-breaker spat mind you – just a little annoyance. Okay, I’ll say it.

New York City. Your produce sucks.

You see I come from California – the land of produce a plenty. Where the color and brightness of such beautiful bounty is on display on the daily all over the state. It’s like a box of crayons exploded. And, while it can be overwhelming for someone used to beige-food. To me – it’s heaven and 3-for-a-dollar avocados.

Granted it’s been a while since I’ve lived there. And I have no plans of ever going back. (Sorry Fam!) And maybe I’m being a little too flowery with my language; loquaciously describing an impenetrable produce utopia when really all it might have ever been was good weather and horrendous traffic. But the produce is still good.

But.

NYC – I’m not giving up on our love. There are ways to compromise. It’s the basis of any good relationship really. And I’m going to start with salsa. So this is for you my dear city and your horrible tomatoes*.

We make it work because, y’know – love. And, canned tomatoes ain’t so bad.**

And this recipe is mad easy. And takes about 10 minutes to make. So there’s that. That’s pretty rad!

Salsa Nueva York – Quick & Easy Roasted Salsa

2 Cans of Fire-Roasted Tomatoes

1 small onion – peeled and sliced in half.

1 – 2 Jalapeno peppers (seeded)
1/2 Cup fresh cilantro

2 TBS fresh lime juice (or more if needed!)
1/2 tsp garlic powder
Splash of apple cider vinegar.
Salt to taste

1. Char your jalapenos and onion directly on a gas flame or dry (heavy-bottom) pan.

2. Place blackened jalapeno in a resealable plastic bag with tsp of water; seal and allow to sit for 5 minutes.
3. Using the plastic bag, rub off all the blackened bits from your jalapeno. (It should be cool enough to handle by now)

4. Seed jalapeno(s).

5. Place all of your ingredients into a blender or food processor.

6. Pulse until all of your ingredients have chopped up nicely and are incorporated throughout.

7. Salt to taste

And. That’s pretty much it. Eat up. I allow my salsa to sit at room temperature for about 30 minutes before I put it in the fridge for storing. (It’ll keep for about 4 days in a covered container!)

Now give yourself a high-five!

*Look, I know that there is window for delicious tomatoes in NYC it’s just that it is so small (seasons!). One minute you’re planning a trip to the super market for ‘tomato season’ and the next you’re binge watching Game of Thrones and poof there goes your opportunity. Maybe next year!

** They really aren’t bad. But truth be told – If tomatoes are in season – I’m going buck-wild. Just sayin’.