Grilled Black Bean Salsa

Rinse Tomatoes and Jalapeno and pat dry Peel outer skin of onion and cut in half Put Tomato, Jalapeño, and onion in large zip lock bag along with 2 Tbs of olive oil. Close bag and shake, rub around so that the veggies are all coated

Heat grill on high (you can also do this in an oven on 475 with a cookie sheet and a rack) place vegetables on grill and grill until they start to soften and blacken, turn vegetables to get them darkened on all sides.

Using tongs on a cutting board trim ends off of Jalapenos (if you don’t like a lot of spice cut open and remove the seeds and the ribs) and core the tomatoes and cut to fit into a food processor (or blender). Blend to the consistency you desire (I like mine a bit chunky) and pour into a bowl.

Chop Cilantro and remove any large stems (you could also just add the cilantro to the food processor when you mix the other stuff.

Rinse Black Beans
Add Cilantro and Black Beans to the salsa,   Season with a tsp of Cumin (or more to taste) and salt and pepper.   Stir it up and give it a taste.

I use this on top of scrambled eggs in the morning.

If tomatoes are out of season, you could get really close to this using fire-grilled tomatoes from Hunts, Rotel Tomatoes and Peppers (mild, med, hot) and some cilantro paste (usually around where the fresh cilantro is). You could make this in about 5 mins.