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Happy Cinco de Mayo!!
Once the chopping is done, these two Salsa recipes are quick to mix up, and bring a burst of delicious freshness to the table.


1 can black beans, rinsed and drained
1 cup diced ripe mango
1 tomato, rinsed, cored and coarsely chopped
1 cup diced green bell pepper
1/4 cup finely diced red onion
1 tablespoon minced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 clove garlic, peeled and minced
2 tablespoons lime juice
1 tablespoon red wine vinegar
salt and freshly ground black pepper to taste

In a large bowl, combine all the ingredients and mix well.
Serve with tortilla chips.

Recipe adapted from The Arkansas Democrat Gazette, May 2009


4 tomatoes, halved and seeded
1 poblano pepper, cut in half, stem and seeds removed
1 onion, peeled and cut into quarters
4 tomatillos, husks removed, halved
5 cloves of garlic
vegetable oil
1 teaspoon cumin
1 teaspoon chipotle chile powder
juice of 1 lime
1/4 cup chopped cilantro

Heat oven to 500F.
Line a baking sheet with foil.
In a large bowl, combine tomatoes, peppers, onion, tomatillos and garlic. Add a drizzle of oil and the cumin and chile powder and toss to coat. Transfer to prepared baking sheet. Roast 20 minutes, or until vegetables are slightly charred.
Let cool 5 minutes. Remove skins from tomatoes and peppers.
Process vegetables in food processor to desired consistency. Add fresh lime juice and salt to taste.
Refrigerate at least an hour, or until well chilled.

Recipe adapted from the Arkansas Democrat Gazette, May 2012