It not surprising that May, the month with Cinco de Mayo is National Salsa Month. Today Christine and I will make a super easy fresh salsa and talk about what to do with it once you make it!

Grilled Tomato Salsa

10 Plum Tomatoes, Halved

1 TB Canola or Grapeseed Oil

1 Bunch Green Onions

2 Jalapenos, Halved, Ribs and Seeds Removed if desired

1 Clove of Garlic, Halved Lengthwise

1 Cup Chopped Cilantro, Basil or Parsley or Combo

Zest and Juice of 1 Lime

2 TB Extra Virgin Olive Oil

Sea Salt and Freshly Ground Black Pepper

Step One

Preheat the broiler. Put the halved tomatoes skin side up on a sheet pan and slide under the broiler. Cook until blackened. Remove and set aside until cool enough to coarsely chop. Add them to a bowl.

Step Two

Heat a grill pan or cast iron skillet, or your grill outdoors. Spray or brush the canola or grapeseed oil on the pan or grate and then add the green onions, jalapeno and garlic. Cook until you have distinctive grill marks. Remove from the pan and when cool enough, chop the onions and jalapeños and add them to the bowl with the tomatoes. Add the juice from the lime, the oil and a sprinkle of sea salt and pepper.

Salsa-licious Roasted Fish

4 (4 to 6 OZ) White Fish Filets – your choice

About 1 TB Olive Oil

½ Tsp Each Sea Salt and Black Pepper

1 to 2 Cups Salsa

¼ Cup Chopped Cilantro

Preheat the oven to 400F. Spray or rub the fish with oil and place in a baking dish that they can fit in snugly. Sprinkle with salt and pepper. Spoon about ½ Cup of the Salsa on top of each filet and then slide the dish into the oven. Roast the fish for about 15 to 20 minutes or until the fish is cooked all the way through. You’ll know this when the fish flakes easily with a fork. Serve on top of rice or ancient grains and sprinkle with cilantro and serve.

Easiest Black Bean Salsa Soup

1 Cup Chopped Red Onion

1 Cup Chopped Red Pepper

1 TB Chopped Jalapeno

1 Tsp Sweet Smoked Paprika

½ Tsp Oregano

½ Tsp Cumin

½ Tsp Each Sea Salt and Freshly Ground Black Pepper

2 Cloves Garlic, Grated

3 Cups (2 – 15 OZ cans) Black Beans, rinsed and drained

2 Cups Salsa

Juice of 1 Lime

Nonfat Greek Yogurt and Chopped Avocado for Garnish

¼ Cup Chopped Cilantro

Sauté the onion, pepper and jalapeno with the smoked paprika, oregano, cumin, salt and pepper until very soft about 7 to 8 minutes. Add the garlic and cook and stir until fragrant about 30 seconds. Add in the black beans and salsa and cook until warm about 10 minutes. Add in the lime juice and serve, garnishing with yogurt and avocado.

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