You start with the ingredients for your salsa, tomatoes, onions, cilantro. Chop and mix. Add salt, pepper, pepper flakes.
Grill chicken strips or fish or beef.
Serve on top of warmed tortillas with avocadoes and salsa.
Fifteen minutes to prepare.
Summer cannot be far! Ole'.
Add peppers, zucchini, more onions, even broccoli and cabbage.
ReplyDeleteThe idea is to gather what you have available and build a meal that is healthy and fresh.
This is what we are having for lunch today. What are you eating for lunch today?
My sister-in-law's family is from Mexico and some of the best pick up meals at her house is whatever is left over in the refrigerator, heated up and rolled up in a tortilla with a little homemade salsa. Your photos are wonderful!
ReplyDeleteWe had boneless chicken breasts, baked potatoes, and peas.
ReplyDeleteLooks like a great lunch! And I love that salsa! I had a salad w/ grilled shrimp, romaine lettuce, avocado, tomatoes, cucumbers, and onions, for lunch today, with a Tabasco vinaigrette.
ReplyDeleteRoasted Salsa, OLE!!!!
ReplyDeleteDuring the season the green grocer up the road from us will give me a crate of tomatoes that are just past the selling stage (with a promise of a bottle of this salsa). I add these tomatoes to my meager garden supply, and quarter. Quarter one onion, dice garlic, add quartered Poblano Peppers (usually three), and some cilantro. Lightly cover with olive oil and salt and pepper, then into the oven on a cookie sheet (350) turning often until sweet and carmelized. Out of oven and into a blender or food processor to roughly blend. Then add hand chopped/fresh cilantro and two or three Jalapeno Peppers. BUENO!!!!!
Ah! a great variation, Boat House!
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