Here’s another Havre de Grace Farmers Market dinner....
Chicken Tinga stuffed zucchini with summer corn and an heirloom cherry tomato jalapeño pico de Gallo with a side of stuffed jalapeños wrapped in bacon! I love cooking healthy and fresh! Nothing like Summer ingredients! I adapted this recipe a few years ago when I participated in Blue Apron Meal delivery program.
6 oz Heirloom Cherry Tomatoes
1 med to large jalapeño
1 lime
1 bunch cilantro
Halve the tomatoes; place in a medium bowl and season with salt and pepper. Quarter the lime. Cut out and discard the stem, ribs, and seeds of the pepper (can keep some seeds for heat); small dice. Thoroughly wash your hands and cutting board immediately after handling the pepper. I actually use food service just to be safe.
To the bowl of seasoned tomatoes, add the juice of 2 lime wedges and as much of the pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Drizzle with olive oil and season with salt and pepper to taste.
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