Black Bean Salsa...

Having had the privilege of growing up in beautiful Santa Barbara, California, where Old Spanish Days is an annual celebration and a taqueria can be found on just about every street corner, it stands to reason that I love Mexican food. Burritos, tacos, enchiladas, posole and tortillas...
YES please!!!

With a three day weekend and abundant sunshine at my doorstep, I decided to make my delicious Black Bean Salsa and served it alongside a freshly made basket of warm tortilla chips, topped with lime salt and Tecate beer. Absolutely wonderful flavors and a perfect January getaway to summertime in Santa Barbara. Life is good.

Black Bean Salsa

10 Roma Tomatoes, halved
2 Jalapeno Peppers, halved (for milder salsa, remove seeds and veins)
1 Yellow Onion, halved
3 Garlic Cloves
1 Lime, juiced
1/4 C. Cilantro
3/4 C. Black Beans, canned
Extra Virgin Olive Oil
1/2 t. Salt
1/4 t. Pepper

Place tomatoes, peppers and onion cut side up on a sheet pan, with garlic. Drizzle olive oil on top and sprinkle with salt and pepper. Roast in 400 degree oven until carmelized, about 20 - 25 minutes. Place vegetables in food processor, adding lime juice, cilantro, black beans, salt and pepper. Pulse until desired consistency is reached. Serve with corn chips. Store in refrigerator.