Fresh Pico De Gallo
- 2 large, red ripe tomatoes diced
- 1 garlic clove peeled and chopped
- 1 Medium Vidalia Onion Diced
- 1 Jalapeno, seeded and diced
- 3 green onions (scallions) diced
- 1/4 cup fresh Cilantro, chopped
- 2 Tablespoons Fresh lime juice
- salt and pepper to taste
In a medium bowl, combine tomato, onion, jalapeno pepper, cilantro and green onion. Season with lime juice, salt and pepper. Stir until evenly distributed.
Charred Tomatillo and Tomato Salsa
- 1/2 small white onion, halved lengthwise, keeping root intact
- 1/2 head of garlic, unpeeled, halved crosswise
- 1 # Plum Tomatoes. cut lengthwise
- 1 jalapeno
- 1 pound husked tomatillos
- 1 tablespoon avocado oil
- 1/2 bunch cilantro, Chopped leaves only,
- 1/4 cup fresh lime juice
- Salt and Pepper to taste
Prepare grill for High heat ( preferably charcoal or wood ) . You get a really nice smokey flavor with the charcoal or wood. Toss white onion, garlic, jalapeno, tomatoes, tomatillos, pinch of salt and pepper, and 1 tablespoon avocado oil in a large bowl. Toss vegetables until coated lightly with oil, salt and pepper. Grill vegetables, until tender and charred, 5-8 minutes. Put all charred ingredients back in the medium bowl and cover with plastic wrap and let stand for 15 minutes. Remove plastic wrap and dump all ingredients on large cutting board. Run a chef knife through the mix until you reach the consistency you are looking for. Season with salt, pepper, cilantro, and lime juice.
Grilled Avacodo Salsa
- 2 Haas Avocados halved with seed and skin removed
- 1/2 medium red onion diced
- 1 pint yellow pear tomatoes cut in half
- 1 tablespoon chipotle Tabasco
- 1/2 cup chopped cilantro
- 2 limes juiced
- Salt and Pepper to taste
Prepare grill for High heat ( preferably charcoal or wood ) . You get a really nice smokey flavor with the charcoal or wood. Season the halved avocado with salt pepper and place on hot grill. Leave the avocado for about 4 minutes on each side with the lid closed until avocados are charred and smokey. Remove from the grill and let cool. Dice avocado and put in bowl with other all other ingredients. Mix until all ingredients are distributed evenly and season with salt and pepper.
- 2 8oz Cans Tomato Sauce
- 2 Tbsp Lime Juice
- 3 Tbsp Chopped Cilantro
- 2 Tbsp Minced Garlic
- 4 tsp Chipotle Chili Powder
- 1 tsp Ground Cumin
- ½ tsp Sugar
- 2 tbsp Extra Virgin Olive Oil
- 2 lbs Chicken Breast
- Salt and Pepper to Taste
In a large bowl, mix together tomato sauce, lime juice, garlic, chili powder, cumin, oregano, cilantro and sugar. Season with salt and pepper and set aside.
Heat oil in a large sauté pan and set over medium high heat. Season chicken with salt and pepper. Sear chicken on medium high heat skin side down until golden brown ( about 3 minutes). Turn chicken over and place in oven at 350 degrees for about 15 to 20 minutes. Pull chicken out of oven and place tomato sauce mixture in pan with chicken. Cook chicken in pan on medium to low heat covered and flipping occasionally for about 15 minutes.
Transfer chicken to cutting board and reserve sauce in pan. Using 2 forks or your hands shred chicken. Place shredded chicken back in pan with sauce and cook until sauce reduces and becomes incorporated. Season with salt and pepper if necessary and serve in your favorite taco shell.