Best Roasted Chicken

Best Roasted Chicken

Anyone can throw a chicken in the oven, cook it until the meat is falling off the bone; but who wants to eat that dry tasteless bird? With just a couple extra steps, you can prepare a moist, tender and delicious bird that your family and friends will beg you to make time and again.

Try to use a whole chicken no less than 5 pounds. I tend to use the Perdue brand, and get one about 6.5 to 7 pounds.

FIRST of all, BRINE the chicken. See my article on how to brine here:

http://chefgregsgormetkitchen.blogspot.com/2009/07/all-about-brining.html

Ingredients:

FOR COMPOUND BUTTER:
1 stick of butter, softened (room temperature)
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary (chopped fine)
1 teaspoon fresh parsley leaves (chopped fine)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Simply put softened butter (NOT MELTED!!) in a bowl, add the herbs and seasonings, and mix together using a fork until combined. If you forgot to take the butter out of the fridge, like I do a lot of times, use the microwave at 10% power for 1 minute, works like a charm for me.

What's great about making a compound butter, is you can use anything YOU want in it. I always have all sorts of different compound butters in my fridge for different occasions.

AROMATICS: (The stuff your will stuff inside the bird)

1 yellow onion, roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped
1/2 lemon
6 fresh thyme stems
6 fresh parsley stems
3 fresh rosemary stems
2 garlic cloves, crushed

This is going inside the bird, and will not be eaten, so it doesn't matter how it looks, etc, just chop em up so it all fits inside, you can even leave the peelings on the onion and garlic.

Let's get to the bird:

5 to 7 pound whole chicken
About 8 slices of bacon
salt and fresh ground pepper

Put it all together:

1. Pre-heat oven to 450 degrees. Rinse the chicken out, inside and out, and pat dry with paper towels.

2. Generously salt and pepper inside and outside of the bird, and place on a roasting rack inside roasting pan. If you don't have a roasting rack, you can make a "make-shift" rack using vegetable/potato medley. Chop up onions, celery, carrots and potatoes and line bottom of roasting pan, and then set the chicken on top of the vegetables. The main reason I don't like to do it that way is because I prefer the juices from the chicken that collect in the bottom of the pan to make a sauce with. If I put vegetable in the pan, then they soak up all those great juices, and also make the drippings taste like vegetables. I just prefer my drippings to taste like the meat.

3. Using your fingers, GENTLY go under the skin on the breasts, separating the skin from the breast. Start from the rear and go as far as you can, then go in from the front. You are NOT removing the skin, just making enough room between the skin and the meat to push in your compound butter. I generally don't do this to the thighs, since the dark meat tends to stay juicy, but feel free to if you like.

4. Put half of the compound butter underneath the skin on the breasts. Push it in as far as you can, then you can push down on the outside to spread it around.

5. Put the Aromatics inside the cavity of the chicken, and if needed, tie the legs together using kitchen twine to hold the aromatics in.

6. Take the rest of the compound butter and spread on the OUTSIDE of the chicken, all over. Breasts, legs, thighs, etc.

7. Lay the bacon over top of the chicken breasts, overlapping. I have never needed to secure the bacon with toothpicks; the bacon has always stayed in place for me, but you CAN if you want.

8. Place chicken in per-heated 450 degree oven on center rack for 15 minutes.

9. Reduce temperature to 350 degrees and baste chicken with juices in the roasting pan.

10. Continue cooking until chickens internal temperature reaches 165 degrees when thermometer is inserted into thickest part of the thigh, basting about every 15 minutes. Approximately 2 hours. I have one of those thermometers that stay in the meat while its cooking, and lets me know when the desired temp is reached; it's a great tool to have, and everyone should have one.

11. Remove bacon, and put back in oven for another 15 minutes to brown the breast.

12. Remove from oven, and as crazy as this may sound, let the chicken rest for no less than ONE hour, but preferably let it rest for the same amount of time you had it in the oven. While the chicken is resting, you can prepare your side dishes, sauces, etc. If you don't let it rest, you will lose all juiciness. "Oh no, the chicken will be cold if I let it rest that long!" No, it will not be COLD, but it will not be steaming hot either, and that is why you want to make gravy or a sauce to put over it.

Use the pan drippings to make a gravy or sauce, and serve with any side dishes you like.

Note about basting: I tried this same recipe without basting, and it was NO where near as good, so basting is VERY important! Best tool to use is a basting tool, which is basically a big eye-dropper looking device. It allows you to get down into the pan where the drippings are and suck them up without getting burned, then squeeze it out over the top.

Egg Noodles -- To Make, or Not to Make

Nothing is as good as home made egg noodles, hands down.

Problem: Time consuming. Who has time anymore? Not many, so it becomes rare that most of us can enjoy the pleasure of home made egg noodles.

In my family, we grew up with a comfort food called Chicken and Noodles (Recipe is on this blogger). Mom would spend half the day making the egg noodles for this. Mixing, rolling, cutting, laying out on newspaper to dry...but WOW it was so worth it.

I wanted to be able to have my mom's chicken and noodles with homemade egg noodles more often than once a year tho. So I tried it with store bought packaged egg noodles. Blah. It was just merely eatable, left no comfort in my belly. Wasn't no where near the same.

Then I started to hear about frozen egg noodles. I was intrigued. My brother Rodney told me about them, said they tasted like homemade. I was eager to find them and try them. But, as fate would have it, that item was not available in the area I lived in. So I continued to make my own egg noodles about once a year, feeling glad to have that least.


One day as I was shopping in a newly opened grocery store, I came across an item called Anne's Old Fashioned Flat Dumplings in the frozen section. I was curious about it, I picked up the red and yellow box, turned it over, and my eyes went wide, and I think I let out an audible "woot", because right there on the back of the package, first thing I read, was a recipe for Old Fashioned Chicken and Noodles. I knew I HAD to try this. So I picked me up a whole chicken along with this, and headed home. My day was planned: Going to make Chicken and Noodles with this new frozen dumpling.

I cooked the chicken, made a rich stock from it as well, and opened the package of Anne's Old Fashioned Dumplings. I saw thin, wide strips of noodles, which looked like the raw egg noodles mom used to make, except a lot wider. I used them as they were, added them to the simmering pot of stock, and let them cook.

After the cooking was done, I noticed these noodles really soaked up a LOT of the stock, and became about 3 times as big..so now I had noodles about the size of a postcard. I tasted one, and was pleased as to just how close they did come to homemade egg noodles. I concluded they came close enough to the taste of real homemade egg noodles, that they can be used in place of them when I didn't have the time to make it from scratch.

Anne's dumplings was not as rich as homemade egg noodles, carried a weaker flavor, but it was sure a heck of a lot better than those dried bagged egg noodles. I figured these would do fine in a pinch, for those times I crave Chicken & Noodles, but don't have the time to make my own egg noodles.

As far as the size problem I had with the noodles the first time, I resolved that by simply laying out the noodles on the counter and using a pizza wheel, I simply just cut each noodle into three separate strips, and that seems to of worked out fine.

I did find other frozen noodles, but so far, Anne's seems to be the best. Are there other frozen noodles out there that is better? I honestly don't know, simply because I am sure I haven't tried them all (yet). I am sure anyone who reads this and does know of a product that they enjoy, will let me know, and please do!

In closing, I just want to reiterate that if your are going to make a dish that calls for egg noodles, such as Chicken & Dumplings, its always best to make your own noodles, and that should be your first choice, given you have the time. Use the frozen stuff for those times when you are pressed for time, yet really want that homemade experience. It will not be EXACTLY the same, but it comes pretty darn close.

Chicken Roulade Florentine with Roasted Red Peppers & Asiago

Chicken Roulade Florentine

with Roasted Red Pepper & Asiago

The word "Roulade" simply means "rolled up". There are many different types of Roulade that include pork, veal, and chicken. What you roll up in it, well, that's entirely up to you!

This particular recipe is one of my favorites. I usually like to serve this with a Rosemary Cream Sauce.

Since there are so many variations on Roulades, I was hard pressed to find an exact image for this particular Roulade on the WEB, so the main photo is just an example of how a Roulade should look. Keeping this in mind, I was able to procure an image of this recipe that I made the other day for my brother Mike and his family. The image is NOT the best, so I hesitate to use it as the main photo, so I will just include BOTH.

Roasted red bell peppers you can buy in your grocery store, OR you can roast your own if you know how to. For time sake, go for the store bought roasted bell peppers.

Ingredients:

4 skinless, boneless chicken breast halves
Salt
Black pepper
2 teaspoons fresh thyme
4 slices Provolone cheese
2 cups shredded Asiago cheese
2 large roasted red bell peppers (need about half a pepper for each piece of chicken)
Bag of fresh baby spinach (usually in the salad section of grocery store)
Toothpicks

Procedure:

Lay out a layer of plastic wrap on counter top. Evenly space out chicken breasts on top of plastic wrap. Place another layer of plastic wrap over top of breasts. Using a meat pounder (or tenderizer tool), flatten chicken breasts out to about 1/4 inch thickness, trying to keep them in a rectangular shape. Be careful not to pound too hard or you will tear the chicken. If you don't have a meat pounder, you can use a rolling pin, bottom of a sauce pan..be creative.

Once chicken is pounded out, remove top layer of plastic wrap and throw away. Liberally salt and pepper both sides of chicken, laying each piece "skin" side down.

Sprinkle 1/2 teaspoon of fresh thyme onto each breast. Layer one slice of provolone cheese, Asiago cheese, 1/2 of a roasted red bell pepper, and a nice handful of baby spinach. Be very liberal with the spinach, because it WILL shrink substantially when cooked.

Roll up chicken breasts lengthwise, tight as you can, but be careful not to tear the chicken. Once rolled, secure with toothpick and place seam side down in baking dish. A 13x9 dish will do just fine.

Bake in 375 degree oven until internal temperature is 160 degrees, about 45 minutes. The baking dish will have liquid from the cooked chicken. You can discard this or save it to use in soup or whatever.

Allow chicken to set for 10 minutes, then slice into medallion sized pieces and arrange on serving plate. Drizzle with Rosemary Cream Sauce or the sauce of your choice.

Rosemary Cream Sauce

1/4 cup white wine
1 cup heave cream
2 springs fresh rosemary
1 TBSP butter

Reduce wine in sauce pan to about half. Add heavy cream and fresh rosemary, allow to steep over low heat (not boiling) for about 10 minutes. Strain out Rosemary, add butter. Serve over desired dish.

Vegetable Chowder with Jalapeno Peppers

Vegetable Chowder with Jalapeno Peppers

One of my favorite soups to make, full of flavor and gorgeous to look at as well. Recently made this for my brother Mike and his family, and my reward was the silence at the table as they were eating this soup, once in a while coming up for air, saying "Oh my god!" haha.


It's not a difficult soup to make, and I do hope you will try it and enjoy it as much as I have, and others. You can use any of your favorite vegetables that you like, this is just the basic recipe, but you should always include the Mirepoix (onion, celery, carrot) and build from there. If you prefer it more hearty, use more, or make cut the vegetables into a larger dice.

This is also an example of using a "Roux" at the end of cooking instead of at the beginning.

Ingredients:

5 slices of bacon, chopped
Olive Oil (or vegetable oil) as needed
1 Large onion (or two medium), diced medium
3 Celery ribs, diced medium
3 Carrots, diced medium
1 large green bell pepper, diced medium
1 large red bell pepper, diced medium
3 cloves Garlic, minced
1/2 cup dry white wine
1.5 to 2 quarts chicken or vegetable stock
Chicken or Vegetable bouillon if needed**
2 cups whole kernel corn (or 1 can)
3 tablespoons chopped jalapeno peppers. I prefer the jarred/pickled for the flavor)
3 to 4 medium potatoes, peeled and diced medium
Bouquet Garni (Herb Sachet) (See below)
Salt, to taste
2 cups heavy cream
Roux (See below)
1/4 cup fresh chopped parsley

Bouquet Garni (Herb Sachet)

Make a banquet garni (herb sachet) with the following herbs (put in a piece of cheesecloth and tie with string, photo is an example):

2 bay leaves
6 parsley stems
1/2 teaspoon dry oregano
6 fresh thyme sprigs
8 to 10 whole peppercorns


Basic Roux

1 stick butter (8 Tbsp)
6 to 8 tbsp flour

Melt butter over medium heat in pan, add flour and whisk until smooth. You want a "blond" roux, so do not let it get dark, will only take a minute or so. Remove from heat and set aside until you are ready for it.

PUT IT ALL TOGETHER

In large pot, saute the chopped bacon until all fat is rendered and is crispy. Use a slotted spoon and transfer bacon onto paper towel leaving the bacon fat in the pan.

Depending on how much fat was rendered from the bacon, you may need to add some olive oil or vegetable oil to the pan. Add the onions, celery, carrots, red and green bell peppers to pot, and saute over medium heat until onions are translucent, about 2 to3 minutes. Add minced garlic and saute until fragrant, about 30 more seconds. Remove all vegetables from pot and set aside. Turn heat to medium high.

Add white wine to pan and deglaze the pan using a wooden spoon to get up any bits that remain in the pan. Let wine simmer for about 1.5 to 2 minutes to reduce slightly.

Turn heat back down to medium and return vegetables to pot, and add chicken or vegetable stock. I always start with 1 quart, and add more as/if needed, keeping in mind you still have more liquid to add later. I tend to end up using about 1.5 quarts of stock when all said and done.

**If your stock is store bought or weak in flavor, supplement with chicken or vegetable bouillon. I only use a brand called "Better than Bouillon", it is a base rather than a bouillon, used in most restaurants. It can be found in most grocery stores now. Not recommended to be used solely, just as a supplement.

Add corn. If using canned corn, also add the juice from the can for added flavor. If using frozen, I like to have it thawed out before adding, but it's OK if you didn't do that, just keep in mind it will add more liquid to the pot. You can also cut it right off the cob. I find I prefer the canned corn with the liquid from the can. You can also use creamed corn, but it will change the texture of the soup. I tend to use creamed corn only if its a corn-based soup/chowder.

Add potatoes, jalapeno peppers, and herb sachet. Bring entire pot to a simmer, cover, turn heat to medium low or low and allow to simmer for at least 20 minutes, or until potatoes are fork-tender (insert fork w/ little resistance without falling apart).

While simmering the soup, prepare the roux in a small pot or skillet, set aside.

Taste soup, add salt to taste. I like to wait until this point to add salt, specially if using bouillon or base supplement as they tend to contain a lot of sodium.

Add heavy cream. Allow soup to return to low simmer, then whisk in the roux and allow soup to simmer and thicken, about 5 more minutes.

Taste soup again, adjust salt/seasonings if needed.

Add chopped fresh parsley right before serving, top each bowl with a few bits of the bacon pieces if desired.

Quick and Easy Double Layer Fudge

Double Layer Fudge

I am not a huge baker, I tend to like cooking more, so this blog will probably 90% cooking to 10% baking. When I come across a baking recipe I like, I will post for all to use.

This recipe is NOT my own, credit actually goes to Baker's Chocolate, where I came across this recipe. It sounded easy, and good, so I made it, and gave it out to co-workers and friends who just raved about it. I knew I had a winner, so I wanted to share it with everyone. Next time you're in the mood for some fudge, give this recipe a try, you will not be disappointed.

YIELD: 1 8 inch square size pan, up to 48 pieces, depending on how you cut it.

INGREDIENTS:

8 oz semi-sweet chocolate
1 can (14 oz) sweetened condensed milk, divided.
1/2 cup chopped walnuts
1 teaspoon vanilla extract
8 oz white chocolate

FIRST LAYER:

1. Line an 8x8 inch pan with foil.
2. Using a double boiler, heat water in bottom pot to boiling. In top pan, add 3/4 cup of the condensed milk, allow to heat up, then add semi-sweet chocolate, and turn off heat.
3. Stir constantly until chocolate has melted and creamy.
4. Add walnuts and vanilla, stir into chocolate.
5. Spread into the 8x8 inch foil lined pan, set aside.

SECOND LAYER:

1. Using double boiler (if using same double boiler, make sure you clean it thoroughly before using again), heat water in bottom pot to boiling. In top pan, add rest of condensed milk, allow to heat up, then add white chocolate, and turn off heat.
2. Stir constantly until white chocolate is melted and creamy.
3. Spread over top of semi-sweet chocolate layer evenly.
4. Cover, and place in fridge; allow to set up for at least two hours.
5. Cut into pieces (size of your choice).

Note about Double Boilers. If you do not have a double boiler, you can make one. For me, I have a glass mixing bowl that fits perfectly over one of my other pots, makes a great double boiler. You can do something simular. Just make sure whatever you use is safe for the heat, etc. Check out the link below on double boilers, and making your own.

Double Boilers: Making your own

Rosemary Steak

Rosemary Steak

One of my favorite herbs to use is Rosemary. Fresh Rosemary of course. The flavor it infuses in meats is delightful. With spring here, warmer weather coming, and the grills coming back out, give yourself a treat by trying out this recipe. After the steaks are finished, top with the delightful Rosemary Butter.

YIELD: 4 Steaks

INGREDIENTS:

4 New York Strip Steaks, about 12 ounces each
Olive Oil
Salt
Pepper
2 cloves garlic, minced
8 sprigs fresh Rosemary

1. Lay out the steaks on a large platter or baking dish. I find a 13x9 baking dish is perfect size for this.
2. Sprinkle one side of the steaks with olive oil, salt, pepper, and rub half the garlic onto each steak.
3. Flip each steak over, placing one sprig of Rosemary UNDER each steak. Sprinkle tops of steaks with olive oil, salt, pepper, and rub in rest of garlic. Place one Rosemary spring on top of each steak. Cover with plastic wrap, and set aside and let rest for at least 45 minutes.
4. TIP: Let the steaks come up to room temperature before you cook them.
5. Grill or pan fry the steaks until at desired temperature. For me, that is Medium Rare. Use the temperature chart below if you like.
6. let steaks rest no less than 10 minutes before serving. Top with Rosemary Butter.

Rosemary Butter

1 stick of butter (8 tbsp)
1 sprig Rosemary

1. Melt butter over low heat, add sprig of Rosemary, let steep in butter for 10 minutes. If using unsalted butter, add salt to taste.
2. Keep temperature LOW, you don't want to brown or burn the butter.
3. Spoon over finished steaks.

Temperature Chart

Chicken Cacciatore

Chicken Cacciatore

I've always loved my mom's Chicken Cacciatore when I was growing up. She would slow cook it with stewed tomatoes all day, and the chicken would be falling off the bone. Only complaint is that she didn't make it often enough! I often wondered if I could improve her recipe, but I should of been slapped across the face for even thinking I could ever do better than mom!

I also wasn't able to replicate her version very well either, since I never paid attention to what she was doing. I came close, but still, nothing like Moms! This recipe was derived for the common folk, using ingredients that would satiate any palette. I added the rich cremini mushrooms, and steered away from using those whole tomatoes, dicing them instead. A few fresh herbs, wine reduction, and searing of the chicken later, I developed this very tasty Chicken Cacciatore recipe, that I hope you will try and enjoy!


Serves 4

Ingredients

* 2 to 3 tablespoons olive oil
* 1 (3-pound) chicken cut into eighths
* Salt and freshly ground black pepper
* 1 pound cremini mushrooms, quartered
* 1 large red onion, halved and thinly sliced
* 1 large yellow bell pepper, thinly julienned
* 1 serrano or jalapeno chile, finely diced
* 3 cloves garlic, thinly sliced
* 1/4 teaspoon red chili flakes
* 1/2 cup dry red wine
* 1 cup chicken stock or broth
* 1 (15-ounce) can diced tomatoes and their juices
* 3 sprigs fresh rosemary
* 2 tablespoons aged balsamic vinegar or capers
* 3 tablespoons chopped fresh basil leaves
* 1 pound spaghetti (size 8 or 9) cooked al dente
* Basil sprigs (optional for garnish)
* Freshly grated Parmigiano-Reggiano


Directions

Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Season the chicken pieces on both sides with salt and pepper and place in the pan, skin side down and cook until golden brown, 3 to 4 minutes. Turn the breasts over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate. Do in batches if needed, do NOT crowd the chicken in the pan or you will end up steaming the chicken.

Add the remaining oil to the pan and heat until almost smoking. Add the mushrooms and cook until golden brown, season with salt and pepper and remove to a plate.

Add the onion and bell pepper to the pan and cook until soft, 3 to 4 minutes. Add the serrano, garlic and chili flakes to the pan and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken stock, tomatoes, and rosemary and bring to a simmer. Return the chicken and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent loosely with foil.

Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10 minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.

Minestrone Soup

Minestrone Soup

There is no set recipoe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such a chicken stock).

Minestrone is one of the cornerstones of Italian cuisine, and is just about as common as pasta on Italian tables

YIELD 6 Servings

2 tbsp. olive oil
1-2 cloves garlic, chopped
1 lg. diced onion
2 c. diced potatoes
1 c. diced celery
1 c. diced carrots
1 c. sliced zucchini
1 c. green beans
2 c. shredded cabbage
4 c. beef or chicken stock
2 c. peeled tomatoes (diced) Fresh is best, but sometimes not available, so use canned if needed, just drain can well before adding.
1 can cannellini or northern beans
1/2 lb. sm. shell pasta
Chopped parsley & basil (Fresh!) about 3 tablespoons each
Fresh ground pepper
Grated or shredded Asiago or Parmesan cheese

1. Heat olive oil in saute pan, add onion and saute until soft, add garlic and saute for 30 more seconds until fragrant.
2. Add potatoes, celery, carrots and stir a few minutes.
3. Add stock and 2 cups of water, bring to boil then add peeled tomatoes. Cook for about 10 minutes, then add zucchini, green beans and cabbage, bring to boil.
4. Add parsley, basil and beans, let simmer until vegetables are almost ready. Bring to boil, add pepper and salt to taste.
5. Add dried shell pasta. Cook 8 to 10 minutes. Let stand 5 minutes before serving.
6. Sprinkle grated cheese on each serving.

Pico de Gallo vs. Salsa??

I get the question, "What's the difference between Pico de Gallo and Salsa?" Depending on who you may ask, depends on the answer you receive. Popular answer are, "Salsa is cooked, Pico de Gallo is raw", or "Salsa is more saucy whereas Pico de Gallo is more like a relish", and some people say there is no difference, they are the same. I could get into the break down of the translations of the words and all that, but do I REALLY want to bore anyone to tears?

For me, my answer tends to compile a few popular answers: Pico de Gallo is raw and not saucy, whereas Salsa is cooked and is saucy.

Between the two, I much prefer Pico de Gallo style.

If I go to a Latin themed restaurant, and they drop a bowl of jarred salsa in front of me, I get up and walk out. Pico de Gallo and salsa is so easy to make, there is NO reason why it can not be made fresh. If they can not take the effort to make fresh salsa, I can only imagine what the rest of the meal would be like.

I have bought jarred salsa's before, and have always come up disappointed. So I always tend to make my own Pico de Gallo. Last week, I saw a jarred "Pico de Gallo" so I had to try it. To say I was disappointed in the product is just the tip of the iceberg. It was horrible, and it ended up in the trash. And for those of my readers, if you use jarred salsa's, do yourself a favor and TRY this recipe next time you want to have chips and salsa. The freshness and flavor bursts will overwhelm your taste buds!

If you look online for a Pico de Gallo recipe, the first thing you will notice is everyone has their own version of it. While most of the ingredients remain the same, there are definitely many variations on it. This is my version, hope you try it, and hope you enjoy it!


Pico de Gallo
----------------

YIELD: about 2 cups

1 small red onion, diced small (about 1/4 cup)
2 large jalepeno peppers, seeded and ribs removed, diced small (leave seeds & ribs in for hotter product)
1/2 of a green bell pepper, diced small
2 cloves of garlic, either minced or use a garlic press
2 large, very ripe tomatoes, diced and seeds removed. About 1 1/2 cups
1/4 cup fresh cilantro, chopped fine.
1/4 teaspoon salt
1/4 teaspoon ground pepper
Juice of one lime


Combine all ingredients together in a bowl. Serve with tortilla chips of your choice. It is better if you let it sit for a day in the fridge, but it is just fine to serve right away as well, your choice depending on when you actually need it.