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Name: Recipes |
Ingredients: 2 tablespoons olive oil; 5 cloves garlic, crushed; 2 cups chopped tomatoes (halved grape tomatoes, diced romas or other yellow or red tomatoes); 1 tablespoon cider vinegar; 16 whole basil leaves (chiffonade); salt and pepper to taste; 2 medium organic tomatoes, seeded and diced; 1/3 cup chopped cilantro; 1/4 cup diced white onion; 1 tsp fresh jalapeño, minced (including seeds if you desire more heat); 1 tablespoon freshly squeezed lime juice, or more to taste; 1/2 teaspoon fine salt, or 1 teaspoon kosher salt

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This Sunday is my midterm. We all need to arrive with two hors d’oeurves, prepared and plated, to somehow wow and woo Chef, a woman who has seen and eaten it

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Ingredients

2 tablespoons olive oil
5 cloves garlic, crushed
2 cups chopped tomatoes (halved grape tomatoes, diced romas or other yellow or red tomatoes)
1 tablespoon cider vinegar
16 whole basil leaves (chiffonade)
salt and pepper to taste
2 medium organic tomatoes, seeded and diced
1/3 cup chopped cilantro
1/4 cup diced white onion
1 tsp fresh jalapeño, minced (including seeds if you desire more heat)
1 tablespoon freshly squeezed lime juice, or more to taste
1/2 teaspoon fine salt, or 1 teaspoon kosher salt