Salsa:
2 large tomatoes, seeded (don't have to) and diced
½ small sweet onion, like Texas sweet or red, finely chopped
1 to 3 Fresh jalapeños finely chopped (remember fresh jalapenos are much stronger than the pickled ones you get in a can)
2 tablespoons fresh cilantro, chopped
1 large garlic clove finely chopped (I used 4 last time it was a bit strong)
2 tablespoons fresh squeezed lime juice
1 teaspoon olive oil
1/4 teaspoon salt (or to taste)
1/4 teaspoon cumin
1/4 teaspoon black pepper
Combine all the ingredients and chill for 2 hours before serving
The Burrito:
4 Boneless/skinless
chicken breast
1 Red, Orange, Yellow belle pepper
1 sm. onion
Cut in to strips 1 med or large red, yellow and orange bell pepper. Cut one med. onion in to strips set aside break a part the onion:
Chicken:
4 boneless,
skinless chicken breasts cut in to cubes
place in large bowl and add:
Cumin, Garlic, and Cayanne pepper to taste (this should be enough to coat the chicken)
What I do is mix the spices and the chicken with my hands to ensure good coverage.
Add enough lemon and lime juice to cover the chicken let sit for about 20 min. Sometimes I add a splash of balsimic vinegar
In a wok with lemon juice cook the peppers and onions until soft remove from wok and place in a bowl
In a wok add some lemon juice with water and cook about 1/4 of the chicken at a time until done.
Serving:
I usually weigh out 4oz servings of the chicken and using 4 breasts allows for leftovers for lunch the next day for me and my wife.
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