Pico De Gallo
A bunch of chopped cilantro
1 bunch of scallions for pPico-de-gallo
8 tomatoes seeded and chopped
1 medium onion chopped finely
5 cloves of garlic chopped finely
2 jalapenos seeded and chopped finely
1 tsp. of lime juice
3-4 tbls. red wine vinegar
Salt and pepper to taste
all ingredients and marinate for minimum of 1 hour.
Boiled chicken breast (on the bone and with skin) for 1 1/2 hours. Cool and debone it.
Sauté 3 stalks of chopped celery with 1/2 chopped onion, 2-oz of finger blood (middle finger preferably) and 1/3 can of stewed tomatoes and mix with 2 tbls. of olive oil.
Add the shredded chicken to the above vegetables.
Include 1 can of chicken broth with cooked chicken and vegetables.
Heat and serve with heated tortillas.
with grated cheddar and Monterey jack cheese.
Serve with John's Famous Guacamole.
Serve Sopapillas for dessert.
Contact Tim Kemp by email.