ZESTY SOUTH-OF-THE-BORDER BOCCONCINI
Bocconcini are 1-inch Mozzarella balls.
2-4 lg. cloves garlic, minced
2/3 c. cilantro, stemmed and coarsely chopped
2/3 c. red onion, chopped
1 tsp. ground cumin
1/2 tsp. fresh oregano (1/4 tsp. dry)
2/3 c. olive oil
Salt and pepper to taste
1/2 c. fresh lime juice
6-8 Bocconcini (1/2 or more pounds), cut into quarters
1-2 sm. to med. poblano or Anaheim chiles
1 lg. Haas avocado, peeled, cut into 16 pieces
2/3 c. jicama, peeled, cut into match stick
Roast, skin, cut into long strips, then into thirds (or use dry chiles, soaked).
Mix garlic, cilantro, onion, cumin, oregano, oil, salt and pepper and lime juice. Add cheese, chiles, avocado and jicama. Toss lightly. Marinate 15-30 minutes. Serve at room temperature on lettuce as a salad, with barbecue chicken or meat as a side dish, or as an appetizer.