1/4
cup sliced jalapeno chillies (from a can or jar) 1 tbsp mild chili powder 1/4 tsp cayenne Kosher salt and freshly ground black pepper 2 tbsp grapeseed oil 2 tomatoes, diced, or 1 cup drained, canned crushed tomatoes 2 cups frozen corn kernels, thawed (Note: I left this out.
Not exact matches
for the flatbread toppings: 4 Roma tomatoes,
sliced into coins 1/2 green pepper,
sliced 2 green onions,
sliced 1/2
cup black beans, drained and rinsed 1
jalapeno pepper, diced 2 Tbs.
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili powder 1/4
cup chopped cilantro 4
slices Pepperjack cheese
sliced red onion
jalapeno peppers
sliced avocado 4 hamburger rolls
Here's the recipe, made sugar free this time except for what sugar is in the plums of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2
Cup Apple Cider Vinegar1 / 2
Cup Tamari Soy Sauce1 inch of fresh Ginger, chopped 2 whole cloves of Garlic, no need to dice1
sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
1 sweet potato, very thinly
sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili powder 3 mini sweet red and / or orange peppers,
sliced 1/4 white onion,
sliced 3 tablespoons store - bought salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely chopped
jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
1 clove garlic, peeled 1 medium
jalapeno (or serrano) chile, deseeded and chopped 1/2 teaspoon fine grain sea salt, plus more to taste 1 tablespoons sunflower oil 1 small bunch of scallions, thinly
sliced (~ 8 scallions) 1/2
cup finely chopped cilantro 1 14 - ounce can of coconut milk (full fat) 3 tablespoons freshly squeezed lemon juice, plus more to taste
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2
cup ketchup 1/4
cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions,
sliced 3 dried red chilis 1/2 red pepper, thinly
sliced 1
jalapeno, stemmed, seeded and minced 1/2 yellow onion,
sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped
* 2 pounds duck legs (~ 4 duck legs) * leaves from large bunch cilantro * 2
cups water * 1 Tablespoon olive or vegetable oil * 4 cloves garlic, minced * 1 large or 2 small onions, chopped * 2 red bell peppers (or rough equivalent in mini bell peppers), seeded and
sliced * 1 teaspoon cumin * 2-1/2 +
cups chicken or vegetable broth * 1 red or green
Jalapeno pepper * 1/4
cup Pisco * 2
cups frozen peas * 3
cups long grain rice * salt and pepper to taste
2 cans black - eyed peas, drained and rinsed 1 large tomato, diced 1/2 large red onion, diced 1 small or 1/2 large red, yellow, or orange bell pepper, diced 1
jalapeno, diced 4 green onions,
sliced 1/3
cup cilantro, chopped 1/4
cup rice wine vinegar (unseasoned) 2 Tbsp.
(you also can use Butter, Canola, Coconut Oil) 1/2 -1 / 3 of a
cup fresh corn kernels Thin
slices of fresh
Jalapeno Pepper.
3 chicken breasts olive oil spray 2 teaspoons chipotle chili powder 1 teaspoon cumin 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 1/4 teaspoon salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2
jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5
cups chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro,
jalapeno slices, diced avocados, tortilla chips
4
cups of black rice cooked according to package instructions 4 large carrots, peeled and diced 2 celery stalks, chopped 4 cloves of garlic, minced Olive oil Leftover black beans (1
cup or so) 1
jalapeno, diced 1 pepper, diced 1/2
cup of toasted slivered almonds Salt 4 scallions, trimmed and
slices 6 - 8 chives, chopped Balsamic vinegar or 1
cup of fresh or jarred salsa would also be a great dressing!
1 1/2
cups sliced okra rounds 1
jalapeno, minced 1/2
cup diced red pepper 1 clove garlic, minced 1
cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2
cup water Salt and pepper 1/4
cup oil for frying (coconut, canola, etc.) 1/2
cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
ingredients: 1 1/4 lb green tomatoes (washed & chopped) 1
jalapeno sliced, deseeded 1/2
cup herbs such as mint (chopped) 4 cloves garlic (chopped) 1 inch piece ginger (chopped) 1/2
cup apple cider vinegar 2 TBL soy sauce 2
cups organic sugar
1/2
cup short grain brown rice, cooked according to package directions 1/2 lb sushi grade tuna or salmon (or a mix), diced 2 tsp soy sauce 1 tsp rice vinegar 1/2 tsp sesame oil squirt of sriracha 1/2 tsp toasted sesame seeds 1/2 avocado, thinly
sliced 1/4
cup edamame, thawed 1 radish, thinly
sliced 1/2 cucumber, thinly
sliced 1
jalapeno, thinly
sliced 1 scallion, chopped spicy mayonnaise, for serving sweet sauce or teriyaki sauce, for serving
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2
cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4
cup adobo sauce from canned chipotle 1/2
cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes,
sliced 12
slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4
cup pickled
jalapeno juice from jar 1/4
cup chopped pickled
jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1
jalapeno, seed and ribs removed, minced zest and juice of 3 limes 1/2
cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1
cup halved cherry tomatoes 6 scallions, thinly
sliced 3/4
cup finely chopped fresh cilantro leaves freshly ground black pepper
ingredients TUNA NOODLE CASSEROLE WITH POTATO CHIP TOPPING 1/4
cup salted butter (plus more for greasing dish) 1 medium yellow onion (peeled, finely chopped) 1 (8 - ounce) package
sliced cremini mushrooms 3/4 teaspoon table salt 1/4
cup all - purpose flour 2
cups whole milk 1
cup chicken broth 8 ounces uncooked medium pasta shells 1 (6.7 - ounce) jar Italian tuna in olive oil (drained and flaked) 2 tablespoons fresh flat - leaf parsley (plus more for garnish) 1/4 teaspoon black pepper 1
cup sharp white Cheddar cheese (shredded) 1/2
cup salt and vinegar potato chips (crumbled) 1/2
cup salted potato chips (crumbled) 1/2
cup jalapeno flavored potato chips (crumbled)
thick - cut bacon, finely chopped 1 large onion, finely chopped 1 large green pepper diced 2
cups jalapenos sliced 1 large minced garlic 2 pounds lean ground beef 1
cup Jak Jeckel Winter Cinnamon 1 1/2 teaspoons cumin 1 1/2 teaspoons sweet smoked Spanish paprika 2 cans crushed fire - roasted tomatoes 1 can regular diced tomatoes 1 can tomato sauce 1
cup 2 cans black beans, NOT drained 1
cup Sour cream 1 stalk
sliced scallions 3
cups shredded cheese 2
cups chopped pickles (optional)
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4
cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3
cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2
cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2
cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2
cups cheddar cheese (grated, to serve) 1
cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2
cup scallions (root end removed, thinly
sliced on the bias) pickled
jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4
cup lime juice (2 - 3 limes) 1/4
cup cilantro leaves, chopped 1/4
cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6
jalapenos (
sliced into 1 / 4 - inch rounds) 2
cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
I have made
Jalapeno - Pepper Jack using 1 - 2
sliced whole, fresh
jalapenos & 1/2
cup shredded pepper jack cheese.
ingredients MARINATED CHICKEN: 1/2
cup olive oil 6 chicken thighs (bone - in, skin - on) 1
jalapeno (split lengthwise) 4 cloves garlic (peeled, smashed) 1 peel of lemon Kosher salt and freshly ground pepper (to taste) SMOTHERED CHICKEN: 3 tablespoons unsalted butter 1 recipe marinated chicken 1 onion (peeled, thinly
sliced) 2 cloves garlic (peeled, minced) 3 tablespoons all - purpose flour 1/2
cup chicken stock 1
cup whole milk 1 bunch fresh parsley (finely chopped, to garnish) Kosher salt and freshly ground pepper (to taste) RICE: 1 1/2
cups long - grain rice (rinsed) Kosher salt and freshly ground pepper (to taste)
1 block of firm or extra firm tofu, drained and pressed (see notes below) 1/2
cup of chili sauce 1/4
cup of rice wine vinegar Several dashes of your favorite hot sauce 1 tbl of maple syrup 1 tbl Black or white sesame seeds 1 chili pepper /
jalapeno diced (seeded or not depending on your heat preference) 1
cup of uncooked rice — cooked according to package directions 1
cup of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and
sliced 2 tbl of pepitas 2 tbl of sunflower seeds 2 tbl of liquid aminos Garnish: red pepper flakes (optional)
1
cup rice vinegar 1
cup water 2 cloves garlic, smashed & rough chopped 3 TBL sugar 1 TBL salt 7 - 8
jalapeno peppers, thinly
sliced, deseeded
Jalapeño Chicken Salad --------------- 2/3
cup light mayo 1 tbsp lime juice 3
cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red onion, finely chopped 1/2 red bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4
cup sliced pickled
jalapeno chilies, finely chopped salt and pepper
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4 pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small red onion, thinly
sliced 2 serrano or
jalapeno chiles, stemmed and
sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3
cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
bag broccoli slaw * 1/3
cup mayo 1/3
cup sour cream 1/4
cup rice vinegar juice of 1/2 lime zest of 1/2 lime 1/2
jalapeno, seeds and veins removed, finely diced 2 tbsp sugar salt and pepper, to taste avocado
slices, for garnish
Sweet Corn and Radish Saute 2 tablespoons extra virgin olive oil 1 small sweet onion, chopped (1
cup) 1 medium green or red bell pepper, chopped (1
cup) 1
jalapeno chile pepper, seeded and finely chopped 8 large radishes, halved and thinly
sliced (1 1/4
cups) Kernels cut from 2 ears fresh sweet corn (1 1/2
cups) Fresh thyme sprigs Fine sea salt Freshly ground black pepper
sesame oil 1
cup thinly
sliced red onion 1 small
jalapeno pepper, thinly
sliced into rings 3
cups cooked Village Harvest Red Rice 1 Tbsp.
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green
jalapeno chili 1/4 lb ground pork 1/2 tsp salt 1/8 tsp freshly ground white pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1
cup peeled, seeded and julienned cucumber 1/2
cup seeded and julienned red bell pepper 3 shallots, thinly
sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded fresh mint 1 tbsp shredded fresh cilantro
- Black pepper to taste - 2 tablespoons sesame oil - 1/4
cup + 1 tablespoon brown sugar - 2
cups wild mushrooms left whole /
sliced depending on size - or any other mushroom
sliced - 4 packs Ramen noodles seasoning packets discarded - 4 soft boiled or fried eggs for serving -
sliced jalapenos, cilantro + green onions, for serving
Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2
jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch
slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4
cups chicken stock 2
cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1
cup frozen corn kernels 1 tbsp lime juice
4 (10 inch) flour tortillas 2 teaspoons olive oil 1/4
cup minced red onion 1/4
cup diced pickled
jalapeno peppers 1
cup grated cheddar cheese 4 ounces cooked steak,
sliced thin Homemade salsa, recipe below Sour cream, optional
can diced tomatoes with green chiles 1
cup fresh or frozen corn kernels (optional) 3 green onions,
sliced 1
jalapeno, minced (optional) 1 tsp.
2 tablespoons tequila lime seasoning (available at most grocery stores in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly
sliced 1 red bell pepper,
sliced 1 yellow bell pepper,
sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4
cups grated low - fat pepper Jack cheese, divided 1 - 2 tablespoons minced
jalapeno Garnish idea: fresh salsa
Ingredients: 2 bunches green curly kale 1/2 red onion 2 red bell peppers 1
cup cashew nuts 1/4 teaspoon ground coriander seeds 1 lemon, juiced 1/2 teaspoon sea salt 1 inch
slice jalapeno pepper 1
cup water
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large
jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1
cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed or 1 1/2
cups cooked beans from dried Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large
jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1
cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 can organic black beans, rinsed Equivalent amount of frozen or fresh corn 1 red pepper chopped 1 pablano pepper chopped 1 large
jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions
sliced (white and green parts) 1
cup cooked red quinoa Handful -LSB-...]
I ended up using 2
cups chicken broth, 1/3
cup light coconut milk, a handful of spinach (added after the soup was heated up) and
sliced jalapenos to spice up the broth.
I only made a few minor changes - canned minced
jalapeno vs. fresh and I added 1/2
cup thinly
sliced yellow pepper in with the onion.
bottle of beer, divided 1 very large white (or yellow) onion, thickly
sliced 4 fresh Serrano peppers (or substitute
jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2
cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2
cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
* 1-1/2
cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound white fish filet * 3/4
cup thinly
sliced shallots, soaked in cold water for at least 10 minutes and drained * 2 Tablespoons lime juice * 2 teaspoons fish sauce * 1 Tablespoon shallot oil * 3 Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red
Jalapeno chile, seeded and minced * 1/4
cup chopped cilantro and / or mint leaves (I like a 3 Tablespoons cilantro to 1 Tablespoon mint ratio)
ingredients TURKEY CHILI WITH KALE 2 tablespoons olive oil 1 pound ground turkey (50 % dark meat, 50 % white meat) 1 yellow onion (peeled, medium dice) 1 red bell pepper (top removed, seeded, medium dice) 2 tablespoons chili powder 2 teaspoons chipotle powder 2 teaspoons cumin 1 tablespoon fresh thyme (finely chopped) 1 (28 - ounce) can crushed tomatoes 1 (15.5 - ounce) can kidney beans (drained, rinsed) 1 (15.5 - ounce) can black beans (drained, rinsed) 2
cups water 2
cups Lacinato kale (ribs removed, thinly
sliced) Kosher salt and freshly ground black pepper (to taste) TOPPINGS: 1
cup sour cream (to serve, optional) cheddar cheese (shredded, to serve, optional)
jalapenos (
sliced, to serve, optional) scallions (
sliced, to serve, optional) cilantro (leaves only, optional) tortilla chips (to serve, optional) rolls (toasted, to serve, optional)
1 tablespoon vegetable oil (coconut oil) 1/2 onion, thinly
sliced (1
cup) 1 red
jalapeno chili, thinly
sliced 1/2 green bell pepper, thinly
sliced 1/4 lb green beans, cut into 3/4 inch lengths 3/4 lb ground beef (grass fed, if you can get it) 1 1/2 tsp.
Canned chipotles in adobo sauce (get it in the mexican aisle) Pickled
jalapeno pepper
slices (optional) 4
cups chicken broth (no added starches) 1/2
cup unsweetened shredded coconut
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2 red bell pepper (top removed, seeded, finely minced) 2 - 3
jalapenos (stems removed, seeded, minced) 1
cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1
cup iceberg lettuce (shredded) 1 tomato (diced) 1/4
cup pickled
jalapeno slices 1/4
cup cilantro 1/2
cup sour cream Kosher salt and freshly ground black pepper (to taste)
Lay a few
slices of avocado on the black bean spread, then top with a few
slices of white onion, about 2 T.
sliced pickled
jalapenos, then 1/4
cup of mushrooms.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut in half crosswise) 1 1/2 teaspoons curry powder 1 teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1
cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2
cups chicken stock 2
cups rice 2 bay leaves 2 teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4
cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1
jalapeno pepper (thinly
sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4 teaspoon curry powder 1/4 teaspoon turmeric 1/4 teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly
sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly
sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1
cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3
cups shredded or chopped cooked chicken 2
cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1
cup crumbled tortilla chips 3/4
cup shredded cheddar cheese chopped avocado (to garnish, optional)
sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2
jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2
cup chopped fresh cilantro