So I’ve been ridiculously busy lately, and I feel I’ve neglected my foodie responsibilities. So I thought I’d slap together a quick post the fastest way I know, in pictures! Here it is, from Bobby Flay’s Grill It! cookbook.
What I Did:
I substituted flat-leaf parsley for cilantro and I lightly sauteed the onions and jalapenos in vegetable oil to make the heat a little more manageable. A tip though, wear gloves when cleaning jalapenos, you’ll thank yourself later.
Deliciously tangy with just enough lime to balance the heat of the jalapenos.