Salsa Fresca (Pico de Gallo)

This is from The Kitchn.

1/4 whole onion (about 1/2 cup) finely diced
1 garlic clove
1 lime (about 2 tbsp)
1/2 tsp salt
1-2 jalapeño peppers (about 1-2 tbsp) finely chopped
2 cups diced tomatoes
1/2 cup chopped cilantro

Finely chop the onion and garlic (or use a garlic press to press the garlic). Juice the lime, add to the onion and garlic along with salt. Chop the jalapeños (for less heat, remove the seeds and membrane) (I can never find fresh jalapeños here so I always used jarred ones which are not as spicy, at least not here). Chop tomatoes and cilantro and add to the bowl. Stir and taste. Adjust seasonings as necessary. Let rest for a few hours in fridge or on the counter. Best used day of. 

Easy Coconut Macaroons

2 (8oz) packages flaked coconut
1 (14 oz) can sweetened condensed milk
2 tsp vanilla

Mix all the ingredients together and drop onto a greased cookie sheet. Bake at 350 F for 10-12 minutes. Let cookies set on pan before removing. 

Chicken Tikka Masala

Chicken Marinade 

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon minced ginger
1 teaspoon salt (to taste)
3 chicken breasts, but into bite size pieces


Sauce

1 tablespoon butter
1 clove garlic
1 jalapeno pepper finely chopped (I skip!)
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon salt (to taste)
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped cilantro


In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Add chicken, cover and refrigerate for 1 hour (or more).

Preheat grill for high heat

Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill until juices run clear, about 5 minutes each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and heavy cream. Simmer on low until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro.

https://www.allrecipes.com/recipe/45736/chicken-tikka-masala/?internalSource=amp&referringContentType=amp%20recipe&clickId=amp_directions

If you follow the instruction from the allrecipes website, be aware that when making the sauce the instruction say to add 3 teaspoons of salt. Its way to much, only add the 1 teaspoon that is listed in the ingredients.

This is too spicy for me and my kids but its easy to cut back and make it less spicy.