Black Bean Salsa

2 cups black beans (drained)
1 pk frozen white corn
4 Roma tomatoes
1 avocado
1 purple onion
1/8 cup cilantro
4 tbsp lime juice
1 tbsp red wine vinegar
1 tsp salt
1/2 tsp pepper

Cut tomatoes, avocado and onions to desired size. Mix all ingredients and chill overnight. Eat with desired tortilla chips.
This salsa is amazing!!!

Homemade Ketchup

This recipe in in honor of Josh and his love for Ketchup

Ingredients:

1 can (28 oz.) tomato sauce

1/2 cup red wine vinegar

2 large shallots, chopped

1/4 cup sugar

1 Tbs. fennel seeds, crushed

1 tsp. kosher salt

1/2 tsp. ground cloves

1/4 tsp. dry mustard

1/4 tsp. coarsely ground black pepper

1/8 tsp. cayenne pepper

Directions:

To make the ketchup, in a large, heavy saucepan over medium heat, combine the tomato sauce, vinegar, shallots, sugar, fennel seeds, kosher salt, cloves, dry mustard, black pepper and cayenne. Bring to a boil, stirring occasionally, then reduce the heat to very low. Cover and simmer until the sauce thickens, about 30 minutes, stirring occasionally (and, during the last 10 minutes of cooking, often). Transfer the ketchup to a small bowl and let cool. Cover and refrigerate for at least 1 day or up to 3 weeks.

Fresh Salsa

1 large can plus 1 small can diced tomatoes, drained
½ bunch of cilantro chopped
½ large Vidalia onion cut in chunks (or whatever large onion you like)
3 jalapenos, cut up and remove most of the seeds
2 limes
Small can or ½ regular can of corn (optional)
½-1 can of black beans (optional)
Salt to taste

Combine all but limes, corn, and beans in food processor or blender and chop/blend to desired consistency. I use a blender and use the “chop” button.
Squeeze in lime juice and add salt to taste.
(If you add the corn and black beans, drain them first!)