Fresh Salsa

I really L.O.V.E. salsa.  If I get salsa on my mind, there's no fixing it until it's made and in my belly.   :)  This recipe is a new favorite.  The combination of canned tomatoes with lots of fresh ingredients is perfect.  The addition of fresh avocado makes this salsa fabulous!  

Fresh Salsa

4 jalapeno peppers

1 1/2 Tbsp lemon juice

1 cup water

1 Tbsp salt

6 cloves garlic

2 28-oz cans diced tomatoes

1 bunch radishes

1 bunch cilantro

1 bunches green onions

2-3 avocados

Slice jalapenos in half, take out seeds, and boil for 10 minutes and drain.  In a blender, combine jalapenos with lemon juice, water, salt and garlic.  Blend until smooth and pour into a large bowl.  Add canned tomatoes into the bowl.

Chop remaining ingredients and add to bowl.  Stir together and chill until served.

Beans, Beans, the magical fruit . . .

Newsflash: I grew up in Idaho. We don't eat beans--well, we eat the green kind out of the garden. But we didn't have rice and beans, black beans, kidney beans, pinto beans, etc. I didn't like them anyway, so I didn't feel deprived.

The problem is that beans are SO good for you. Me. Us. I've learned to like them more as my tastes have "grown up". I like them tossed on a salad, or in soups. And Brad's dad made a mean pot of beans when he was here and I loved them. Dad, I need that recipe! My biggest problem is I have no idea what to do with them unless a recipe specifically calls for them.

So one day my sister-in-law, Kristin, makes this incredible recipe. She claims she doesn't cook, but I don't believe it. Well, I believe that she doesn't bake because her oven is spotless. Mine is a sad, pitiful mess. And technically, this recipe doesn't require 'cooking'. But it's soooooo good.

Is it bean dip? Or bean salsa? Or bean salad? I can't decide. I eat it on tortilla chips. I eat it on tacos. I eat it over rice. I eat it with chicken. I eat it with a spoon. I made it on Saturday and I've eaten it with almost every meal. I almost put it on top of the lemon bread. But then I got a hold of myself. It's still just as good today as the day I made it. In fact the picture below was taken 2 days after it was made. Still fresh as a daisy.

Take a look at this healthy deliciousness. Think you don't like beans? Try this recipe.
Ingredients
1 can black beans
1 can pinto beans
1 can great northern beans
1 can kidney beans
1 can corn
4 - 5 tomatoes diced
2 avocados diced
1/2 bunch cilantro chopped

Drain all canned items. Rinse beans. Combine all ingredients into a bowl.

Vinaigrette
1/4 cup vegetable or canola oil
1/4 cup cider vinegar
1/4 cup water
1/4 cup sugar

Wisk together until combined. Pour over bean mixture. Toss.

Restaurant Style Salsa

So this salsa I originally got from PW, but then tweaked to my own liking. It's got a bite, but it won't make your mouth start on fire. Feel free to add more jalapeno. But be warned, this salsa is highly addictive. And if you happen to be pregnant while eating the entire batch, you'll have heartburn for days afterward. At least that's what I heard.
Restaurant Style Salsa
1 28-oz can whole peeled tomatoes
1 can Rotel (diced tomatoes with green chilies)
1/4 cup onion, chopped
1/2 jalapeno, chopped
1 clove garlic, chopped
3/4 bunch cilantro, chopped
1/2 lime, juiced
1/4 tsp salt
1/4 tsp cumin
1/4 tsp pepper
1/4 tsp sugar

Combine everything into a food processor or blender. Pulse until desired consistency. I like it smooth. Refrigerate.