Please pass the salsa! Salsa makes everything better! On this episode of #SaturdaySnackdown, Erin Riley-Carasco is with the amazing team at O’Side Kitchen Collaborative at Jitters Coffee Pub where their plant-based Chefs teach us how to make the most delicious organic, fresh salsa that can be made into an aioli or vinaigrette dressing. This roasted salsa is healthy, tasty, AND easy to make. Who doesn’t like easy?! Salsa is so versatile. You can even use this recipe to marinate veggies or plant-based proteins….maybe add some to your rice, broth or soups, top off your vegan burgers, baked potatoes, or use it as a dip for chips, or sandwiches. There are so many ways to incorporate this amazing fresh salsa into almost any meal.
#LIVE on #JaneUnchained’s today’s #SaturdaySnackdown with Erin Riley-Carrasco PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 is with the amazing team of O'side Kitchen Collaborative at Jitters Coffee Pub where her plant based chefs will be teaching us how to make the most DELICIOUS organic, fresh salsa that can be made into an aioli or a vinaigrette dressing! This roasted salsa is healthy, tasty and so easy to make. You can also use to marinate veggies or plant-based proteins, add to your rice, broth and soups as well as the top of a veggie burger, baked potato or to dip your sandwich wrap in. ￼#OKC is all about organic, zero waste creative cooking using agricultural surplus to cultivate a sustainable community. SO important! Enjoy! #greenoceansidekitchen #nowastefood #plantbased #cultivateoside
Posted by Jane Unchained News on Saturday, February 1, 2020
This was such a fun episode of #SaturdaySnackDown and Erin learned so much more than just how to make an amazing salsa. She also learned about the ZERO WASTE approach to cooking that is used by O’Side Kitchen Collaborative.
They have a powerful mission statement: “O’side Kitchen Collaborative supports zero waste efforts by partnering with local farms and food businesses to divert and rescue fresh produce to nourish and educate our community.”
O’Side Kitchen Collaborative uses all organic vegetables and they never discriminate against imperfect or oddly shaped produce. There is no need to throw away produce that doesn’t look perfect. The imperfect ones have the same taste as their beautifully shaped fruit and veggie siblings, just with a little more personality. 🙂 So say NO to tossing the imperfect produce! O’Side Kitchen Collaborative also pickle and preserve anything they can get their creative hands on and keep as much food as they can on their plates instead of in landfills. They are on a mission to end the standard wasteful way many of us still are guilty of partaking in. That is some major vegan news. And we should all hop on the zero waste bandwagon as much as possible.
The O’Side Kitchen Collaborative are brilliant Chefs and if you are interested in trying their tasty eats follow them on Instagram, as they post their upcoming special events and popups. Jitters Coffee Pub also carries O’Side Kitchen Collaborative food. You can buy their super healthy and tasty prepared meals from Jitters Coffee Pub in Oceanside, Ca.
Slow Roasted Organic Salsa
- 6 lb Roma tomatoes
- 1/2 lb yellow onions cut in half
- 1/4 lb jalapeno peppers
- 2 oz kosher pink Himalayan salt
- .25 oz black pepper coarse ground
- 1 oz roasted garlic cloves
- 1/2 bunch cilantro
- Roast the tomatoes, onions and jalapeños on the charbroiler or a cast-iron skillet until blackened
- Remove and let cool
- Add all ingredients to a blender or Vitamix (preferred) and blend, but make sure to not over blend! Salsa should remain somewhat chunky.