Mango Salsa

This salsa is addicting.  I'm giving you complete warning before reading on, you will want to consume the entire bowl in one sitting.  You can use it as plain salsa with chips, put it on tacos, or pulled pork sliders.  It basically helps anything.

Mango Salsa:
1/2 bag of frozen mango pieces from TJ's, defrosted then chopped into small cubes
1/2 jalapeno, minced finely
1 small red onion, chopped finely
2 garlic cloves, minced
juice of 1/2 - 1 lime
2-3 pinches of sugar, depending on how sweet the mango is
15 grape tomatoes, halved
bunch of cilantro, chopped
drizzle of olive oil
salt and pepper to taste
garlic powder, if desired

Combine all in a large bowl and cover.  Let refrigerate for 30 minutes and then serve.

Black Bean and Corn Salsa

I was up in Park City a few weekends ago for a ski trip.  We had this amazing house, with a gorgeous kitchen, and a beautiful view.  We decided to make Breakfast Burritos one morning and picked up this amazing black bean and corn salsa to go on top.  I decided to make it at home.

Black Bean and Corn Salsa:

1 can of black beans, drained and rinsed

1 cup of cooked frozen corn

1 tomato, chopped into bite size pieces

3 scallions, finely chopped

1 large shallot, finely minced

1/2 jalapeno, seeds and ribs removed, finely minced

2 garlic cloves, minced

8 mint leaves, chopped

1/4 cup apple cider vinegar (or any sweeter vinegar)

few drizzles of extra virgin olive oil

salt and pepper

Combine all in a bowl and toss to combine.  Taste for seasoning.  Enjoy on Breakfast Burritos or with chips or as a refreshing side dish.