Recipe by: Carolyn Flood
2 large tomatoes, chopped
1 small white onion, chopped
2 squirts lime juice
2-3 bell peppers, assorted colors, chopped
Small bunch of cilantro, finely chopped
1 clove garlic, minced
2 serrano peppers, chopped
1 jalapeno pepper, chopped
1 habanero pepper, chopped
Mix all ingredients.
Recipe by: Carolyn Flood
2 large tomatoes, chopped
1 small white onion, chopped
2 squirts lime juice
2-3 bell peppers, assorted colors, chopped
Small bunch of cilantro, finely chopped
1 clove garlic, minced
Mix all ingredients.
Tortillas
¼ C. sugar
2 Tbsp. light brown sugar
1 tsp. ground cinnamon
¼ C. butter or margarine
1/8 tsp. vanilla extract
8 8-inch flour tortillas
Combine sugars and cinnamon. Melt butter in a saucepan over medium heat; stir in vanilla. Brush 2 tortillas with butter mixture and sprinkle with about 1 ½ Tbsp. sugar mixture. Cut into triangles, and place on a baking sheet. Bake at 450 for 5 minutes or until golden brown. Repeat with remaining tortillas. Serve with fruit salsa.
(For savory triangles to serve with tomato sauce, omit sugars, cinnamon, and vanilla. Brush tortillas with ¼ C. melted butter; sprinkle with ½ C. shredded parmesan cheese, ¼ C. sesame seeds, and 1 Tbsp. pepper. Proceed as directed)
Fruit Salsa
1 C. chopped fresh pineapple
½ C. chopped fresh mango
1 C. chopped fresh strawberries
1 Tbsp. chopped fresh mint
1 Tbsp. fresh lime juice
Toss together all ingredients. Cover with plastic wrap, chill at least 1 hour.