This morning, while in a panic mode to find a certain cookbook, I found this recipe from Paul Cecconi’s cooking class last year. Everyone truly loved it.
- 8 vine ripened tomatoes
- 1 red onion, fine dice
- 2 jalapenos, fine mince
- 1 tbsp. garlic-minced
- 2 limes – zest and juice
- 1 tsp. cumin-toasted
- 2 tbsp. extra virgin olive oil
- 1 tbsp. honey
- 2 tbsp. cilantro-chopped
- salt/pepper to taste
Combine all the above and adjust seasoning to taste. Serve with warmed tortilla chips.
This post was posted in Hors d'Oeuvres