Fresh Cucumber and Tomato Salsa with Baked Corn Chips

Ingredients:
2 cucumbers, peeled, deseeded and diced
2 large tomatoes, deseeded and diced
1 hot pepper, deseeded and minced
1 small red onion, peeled and minced
1 garlic clove, peeled and minced
Juice of 1 lime
2 tbsp. cilantro, minced
¼ tsp. Sea salt
Corn tortillas
olive oil

Preheat oven to 375º. In a bowl combine cucumbers, tomatoes, pepper, onion, garlic, lime juice, cilantro and salt. Cut tortilla into bite-sized triangles. Drizzle with olive oil and a pinch of sea salt. Bake 10 minutes, or until crispy.

Baba Ganouj

Ingredients:
2 large eggplants
olive oil
2 tbsp. toasted sesame tahini
Juice of 1 lemon
1 garlic clove, peeled and diced
1/8 tsp. sea salt
1/2 tsp. ground black pepper
1 tbsp. parsley, chopped
Dash of cayenne pepper

Preheat oven to 400.  Lightly coat eggplant with olive oil.  Place in oven with the cut side down.  Cook 35-40 minutes or until eggplant is soft and shriveled.  In a food processor combine sesame tahini, lemon juice, chopped parsley, garlic, sea salt, black pepper and a dash of cayenne.  Add eggplant and pulse until ingredients are mixed.

Fire-Roasted Red Pepper

Ingredients:
4 red bell peppers
Brown paper bag
1/2 cup extra virgin olive oil
2 garlic cloves, peeled and chopped
1/2 tsp. sea salt

Place each red pepper directly on the burner or grill.  Cook on high heat, and turn a few times until the entire pepper is black.  Put peppers into a paper bag for 1-2 hours.  Remove the black skins and rinse pepper under water until clean.  Dry with paper towels.  Slice the pepper open and deseed.  Cut into strips.  In a glass gar, combine olive oil, sea salt and garlic.  Add peppers into the jar.  Cool in the refrigerator.  Can be stored for up to 3 weeks.

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