GREAT SALSA!

I have apologies to make...it has been nearly 2 whole months since my last post. That kind of sounds like I am confessing sins to a priest. I have been feeling under the weather as a result of a parasite...a self inflicted parasite. I am pregnant!!!! I have not felt like cooking for months. It has been kind of heart breaking. I think I am on the rebound, so you should be seeing more posts in the coming weeks...but be patient...this little parasite of mine is sucking the life out of me.

Alex and I went to San Antonio to celebrate the holiday with his sister. We a GREAT city! We encountered the BEST STORE in the world! City Market is a high end grocery store similar to Wild Oats, but not so vegan. The deli serves gourmet dishes worthy of a fancy-schmancy dinner party, a cheese section so freaking fabulous I thought I had died and gone to heaven, and a wine selection better than the wine stores I am used to...not that it matter much on this trip since I can't drink.

While in Texas I scored two SWEET salsa cook books. Both books have a lot of recipes for fruit salsas. I dig mango salsa, but there is a recipe for strawberry salsa that is to DIE for. We made it in San Antonio with Alex's sister...sorry, no pics, but I have included the recipe if you'd like to try it out.

Corn and Black Bean Salsa:

1 cup drained canned corn

1 cup canned black beans, rinsed

1 green bell pepper, seeded and diced - I used red and it was fantastic!

2 tomatoes, seeded and diced

1 avocado, seeded, peeled and diced

2 Jalapeno chiles, seeded and finely diced

2 tablespoons minced fresh cilantro

1/4 cup diced red onion

1 tablespoon lime juice

1/2 teaspoon salt

Combine all ingredients. Cover and chill.

This salsa is so easy and PURE yummy! We cooked up some salmon with yam potato pancakes and topped it with the salsa and a dollop of chipotle sour cream. This salsa is awesome with chips too. You should make this for your New Years football parties...you'll be the ROCKSTAR of the party.

Summer Salsa:

2 cups diced strawberries

1/2 cup chopped red onion

1/2 cup chopped fresh cilantro

1 jalapeno chile, finely chopped

1/4 cup finely chopped fresh mint

2 tablespoons olive oil

1/4 cup balsamic vinegar

salt and white pepper

Combine all ingredients. Cover and chill.