Emeril's Roasted Chile and Avocado Salsa

I was hunting around for a new fish taco recipe the other day and came across one by Emeril Lagasse. Ultimately, I went with a different fish taco recipe (I had cod, not Amberjack) but I loved the salsa with which he paired his.

Roasting veggies has become a favorite pastime of late, so this salsa cried out to be tried. My husband loved it. I think it's really more a spicy guacamole, so that's how I refer to it.

Roasted Poblano Guacamole

 Adapted from Roasted Chile and Avocado Salsa by Emeril Lagasse.

1 Hass avocado, diced
2 poblano peppers, roasted, peeled, and seeded
2 jalapeno peppers, roasted, peeled and seeded
1/4 C onion, chopped
1/4 C cilantro
1/4 c olive oil
juice of one lime

Roast and prep your peppers. Toss all ingredients into a blender or food processor. I have a small KitchenAid that works perfectly for this.

If using for a fish taco sauce, thin it out a little with a few tablespoons of water or coconut milk.

Corn-free Southwest Black Bean Salad

This is not perfect, but it wasn't too bad for my first attempt at improvising an ingredient.

There are many versions of this salad available in cookbooks and online, but I adapted mine from Gina's Southwestern Black Bean Salad at SkinnyTaste.com.

1 15.5 oz can black beans, rinsed and drained
8 oz roasted carrots, diced (about 3 carrots)
1 tomato, chopped
1/4 C red onion, chopped
1/4 C cilantro, chopped
1 scallion, chopped
2-3 T extra virgin olive oil
salt and fresh pepper
juice of 1 lime, divided
1 small Hass avocado, diced

Combine black beans through salt and pepper. Add half the lime juice. Refrigerate for at least 30 minutes. Before serving, add avocado and the rest of the lime juice. Correct seasonings and serve with chips, as a topping for tacos, or as a side dish.