Salsa:
1/2 Red onion, diced
3 c Fresh tomatoes, diced
2 tb Chopped cilantro
4 Chipotle peppers, hydrated & minced
1 ts Salt
1 ts Sugar
Juice of one lime

Instructions:
Remove seeds & stems from chipotles. Hydrate the dried chipotles by placing them in enough water to cover. Bring them to a boil, turn off the heat and let them sit until they cool. After mincing them finely, add all the ingredients together. Let the salsa mixture sit for at least a half-hour.

Penguin:
Four penguin breast strips
Olive oil
Salt and pepper to taste
1 clove minced garlic (optional)
Flour tortillas
Sour cream

Instructions:
While the salsa sits, heat olive oil and garlic in a frying pan. Add penguin breast strips to hot oil, sprinkle with salt and pepper. Pan sear breast strips on all sides. Reduce heat to medium, place a lid on the pan, heat until breast strips are cooked through out. Remove breast strips from pan. Place one or two breast strips on each tortilla, add salsa and sour cream to taste, roll the tortillas into desired wrap form.

Serves 2-4

Rebecca

12:56 a.m. - 04.15.07