this is probably my all time favorite meal to make and eat. i love fresh salsa and the chicken burritos we smother in it. this dinner makes me happy. especially the second night of it; it being already assembled and in the fridge and i can pretend that i never did any of the work.....somehow this makes food taste better to me.
the boys are getting so big now that i have to cook up 3 pounds of chicken if i want to assure two nights of burrito goodness! i don't even want to think about how much that will increase once they hit their teens and start eating anything thats not nailed down. yikes.
after all those cookies, and the cake and icecream, and the chocolate........its high time for something fresh and made with fruits and vegetables!
this is one of those recipes that you can't really mess up. its all to taste. the base is simple;
mostly tomatoes, enough onion to have a nice even white speckle, and half of a garlic clove grated in......
from there i usually rotate between pineapple, papaya or mango or some combination of these......although lately i've been sticking with pineapple; personal preference, for now anyway. i put in quite a bit.
then i puree the juice of a couple of limes, a dash of olive oil, and two or three serrano's or jalapeno's (so much easier than chopping and then rubbing an eye and then almost loosing said eye......or touching the babe with serrano hands......neither a good situation).
pour that into the mix and add in as much chopped cilantro as you like, some salt and freshly ground pepper and thats it. i make about 10 cups at a time because we go through it so fast. we also like it VERY spicy......so you may want to start out with a smaller amount of peppers and work your way up.
so for my ten cups, a rough ingredient list looks something like this:
8-10 medium sized tomatoes
1/2 - 1/3 of a medium sized sweet onion
1/2 garlic clove grated
1/2 of a pineapple or 2 mangoes or 1 large papaya (or combination)
3 jalapeno's or serrano's or combo
the juice and pulp of two limes
couple teaspoons of olive oil
couple big handfuls of cilantro
salt and pepper
one final tip:
try to make it in the morning so it has the whole day to hang out in the fridge and really get to know itself!
