Currently viewing the tag: "limes"

These are the nice uniform slices of citrus you find in salads and dishes in nicer restaurants that look like a segment of orange but there is not white skin of pith on the segments. In restaurant lingo these are known as “suprêmes”. You want a good sharp knife for this, preferably one with a thin blade.

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This is a fairly straight forward iteration of this classic. Many versions include tomatoes, onions, chilies, cilantro, some even add beans or diced vegetables, but this one only has a little garlic, some spices, and a little lime juice. Eat this straight with chips or use it as a topping for quesadillas, eggs, or whatever strikes your fancy. You can make this smooth or chunky.

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