Cucumber Jalapeno Margarita

Cucumber combined with a jalepeno is a great combination.

(makes 4 moderate glasses)

Chili salt
1/2 large Cucumber, sliced
1/2 Jalapeño pepper, seeded and sliced
5 Limes
2 Oranges
1/2 C simple syrup
6-8 oz Gold Tequila


Rim glasses with lime juice and then chili salt.  

Place cucumber, jalepeño, syrup and fruit juice in blender.  Blend until cucumber and jalepeño are liquefied.  Test and add more jalepeño, if necessary.  Add tequila and blend until mixed.


Fill a shaker half full with ice and add mixture.  Shake. Garnish glasses with a lime and cucumber wedge.  Serve over ice or straight up.


Chili salt is available from Mexican grocers or make your own by combining cayenne pepper and salt.


Simple Syrup:
Bring 2 parts sugar and 1 part water to a boil and boil until sugar dissolves. Cool completely before using.

Chicken with Cucumber Salsa

Salsa:
1/4 C onion, diced
1/3 C cucumber, diced
1 C tomatoes, juiced and diced
1/4 C ripe olives, chopped
3 cloves garlic, minced
½ jalapeño pepper, minced
½ t sugar
1 T olive oil
Salt and pepper

Chicken:
4 boneless, skinless chicken breast halves
Salt, pepper, oregano and basil
2 T breadcrumbs
1 T olive oil

Preparation:
Combine the salsa ingredients in a bowl, and set aside.

Sprinkle chicken with salt, pepper, oregano and basil on both sides. Roll in breadcrumbs. Heat the oil in a large nonstick skillet over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Reduce heat to low. Cover and cook 8 minutes or until chicken is done. To serve, top chicken with salsa.

Yield: 4 servings (serving size: 1 chicken breast half and 1/3 cup salsa)