To make the salsa: mix together all the salsa ingredients; may chill or
n flour tortillas with Fruity Lime Salsa.
Garnish with fresh cilantro
9 g fat.
MANGO-LIME SALSA:.
In a medium bowl
The Salsa: Cut a cross in the
Remove from grill and squeeze lime over chicken pieces; allow to
f the quarters; reserve for salsa. Cut remaining onion into 1
prinkle with 1 tablespoon fresh lime juice. Salt and fresh ground
se green tomatoes in this recipe or tomatillos.
Important: The
astry blender.
Add the salsa, beating 3 minutes with an
Watch video at: MomsHeart.net Place jalapeno and tomatoes in blender and run just until jalapeno is ground up. Transfer to a bowl.
Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired.
Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
0 mins.
Place sugar, lime juice and zest, tequila, vanilla
Combine all ingredients in bowl, mix well to coat all with lime juice and salt. Adjust to taste (saltiness, spiciness, sourness). Let sit for 1-2 hours to allow flavours to blend. TIP: Try adding mango when it's in season for a delicious, juicy mango salsa!
and mix well.
Add salsa and mix well.
Season
eat.
Combine ranch dressing, salsa, lime, and chipotle chile in a
ntil combined.
Beat in lime juice and egg.
Beat
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
f oil, 2 tablespoons of lime juice, 1/2 teaspoons of
Combine Worcestershire sauce, 3 tablespoons of lime juice and chicken in a ziptop plastic bag.
Refrigerate up to 4 hours.
Meanwhile, combine remaining ingredients in a medium bowl to make salsa.
Refrigerate for a minimum of 1 hour.
Preheat grill or broiler.
Grill or broil chicken until cooked through, about 4 to 5 minutes per side.
Serve chicken with salsa.
In a large bowl, combine cucumber, garlic, jalapeno pepper, green onions, cilantro, olive oil, lime zest and pepper. Refrigerate for 2 hours before serving.