Views from a Latah Kitchen Table

Tuesday, June 27, 2006


Last night I had the leftovers from our Sunday Supper Club. I forgot my camera at work, so no photos. I liked all our dishes, and it was fun getting together again.

Here are the recipes for Quick Salsa and London Broil Marinade.

Quick Salsa:

3/4 cup chopped sweet onion
1/2 cup minced fresh cilantro
1 (10-ounce) can diced tomatoes and green chilies, undrained (such as Rotel)
1 (10-ounce) can diced tomatoes with lime juice and cilantro, undrained (such as Rotel)
2 garlic clove
1 jalapeno chili, chopped

Place all the ingredients in a blender, and process until smooth. (I just mixed by hand)
Yield: 3 cups (serving size: 1/4 cup)
Adapted from CL

Chipotle London Broil:

1 lb London Broil
1/2 Cup lime juice
4 tablespoons chipotle in adobo, minced
4 Tablespoons honey Dijon mustard
6 cloves garlic, minced
3 Tablespoons olive oil
2 Teaspoons cumin, ground
1Cup cilantro, chopped
Salt and fresh pepper, ground


Post a Comment

<< Home