Tag Archives: Lime Juice

California Fresh Salsa

What to spice it up without adding mega-calories? This salsa will definitely do it! If you never made salsa, don’t worry :it’s quick and easy and has very few ingredients. Take your time to make your own salsa it is really worth it, The flavors exude to compliment the best of fire-roasted chicken, steak or mahi-mahi

This Recipe was given to us by “MasterChef RoD” the definite king  of spicy chiles.  Thank you oh great master of spice for showing us the right way to spice!

Ingredients:( for one cup of salsa)
2 tomatoes, peeled
1 jalapeno with seeds
1 green onion white and green parts
4 or 5 stalks cilantro
1 or 2 cloves fresh garlic ( the fresher the better)
1 pinch sea salt
1 Tbsp lime juice

Chop all ingredients into 1/4 inch bits. Mix in a large bowl and let cool in refrigerator for about 20 minutes. Serve at once, since it is not recommended to save. Those who like it hot, add two Thai-Sri Lanka peppers per tomato. Serve with salt free blue corn chips or as a compliment to fire roasted meats. Enjoy!

Pico De Gallo Salsa

This is an authentic Mexican salsa; great served with ceviche, seafood, fajita tacos or pan seared meats. Pico de gallo can also be scrambled together with eggs for “Huevos a la Mexicana,” just be sure to leave out the lemon juice if you try this. For a spicy surprise, mix pico de gallo with fresh avocado


3 firm medium tomatoes
1 green onion with the stalk, chopped
3 jalapenos or serrano peppers, finely chopped
1/2 cup chopped cilantro (about ½ bunch)
1 medium sweet yellow onion
salt to taste

Dice the tomatoes and onions into little cubes and place them in a large mixing bowl. Add the cilantro and jalapenos to taste, depending on the desired spiciness. Add the sweet onion, the green onion and the salt. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste again for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Optional: if served with seafood or fajitas, add a bit of fresh lemon or lime juice.

Key Lime Chicken


Fell like going to the tropics and eating something figure-friendly? Try this delicious key-lime chicken. It’s low-fat, low carb and high flavor!

Tangy key lime infuses this tropical dish that is best enjoyed with mixed greens salad and a fresh white wine. Use a regular lime if you can’t find key limes

Ingredients:( for 2)

2 boneless, skinless chicken breasts
1 Roma tomato, chopped
3 Tbls olive oil
1/2 cup chopped green onions
the juice of 2 Key limes or one regular lime
 salt & pepper to taste

Salt and pepper the chicken breasts, set aside till they reach room temperature.
In a large sauté pan, heat the oil till almost smoky. Add the chicken breasts and sear on each side till almost cooked (about 2 minutes per side). Add the green onions and the lime juice. Turn the heat off ,cover and let cook for 30 seconds,. The chicken should be golden brown but moist. Add the tomatoes. Stir to coat the chicken well and serve immediately.

Tarragon-Pepper Chicken Burgers


Trying to cut on read meat but like burgers?

Look at the various meat products at your grocery store.  Ground chicken  and ground turkey are an excellent replacement!  They are  readily available and make a tasty meal in a cinch!  Add sweet tarragon (either fresh or dried)  and spicy pepper  and you get incredible flavor.

Serve with Lemongrass Salsa and fresh figs for extra interest. This makes a great quick lunch or dinner!

Ingredients: (makes 4 quarter-pound burgers)

1 pound fresh ground chicken
1 Tbls chopped tarragon
1 Tbls flour
juice of one lime or 1/2 lemon
dash of hot pepper sauce
salt & pepper to taste

Heat a non-stick pan or fire up the grill. Mix the lime juice in a bowl with the hot sauce, set aside. In a large bowl mix the ground chicken with the tarragon and the lime-pepper mixture. Add the flour and form into four 1/2 inch thick patties.
Cook thoroughly since undercooked chicken can carry dangerous bacteria. I highly recommend using hormone-antibiotic free chicken for its superior freshness and taste.
Serve with Lemongrass Salsa and fresh figs.

Roasted Corn And Tomato Salsa

Oh NO!  I added too much hot pepper in my home made salsa!  What to do?  Here’s a quick and easy fix: add corn! The corn helps neutralize some of  the heat. Best of all, it’s in season and a a very good price! Why not use it in a fun and different way? Salsas are usually make with tomatoes, peppers and onions; corn gives a nice sweetness an good contrast to the smoky taste of the chipotle peppers.

After tasting this “mistake” it became a favorite with roasted meats and tortilla chips

2 ears of corn, husked
4 ripe plum tomatoes
1 large red onion, chopped
1 canned chipotle chile, finely chopped
2 tsp fresh thyme
2 Tbls lime juice
2 Tbls olive oil
salt to taste

Brush the corn with the olive oil. In a shallow roasting pan place the tomatoes and the corn and broil in a 450 degree oven till the tomato skin is blistered and charred. Remove from heat and let cool. Dice the tomatoes and scrape the kernels from the cob.

In a serving bowl combine the tomatoes and corn with the rest of the ingredients. Taste for salt. Let stand for 30 min and serve with roasted or grilled meats.