Ingredients
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1 -2 hot pepper (locoto or rocoto preferred, Scotch bonnets or jalapenos acceptable)
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1 garlic clove, coarsely chopped
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3 tablespoons extra-virgin olive oil
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2 tablespoons red wine vinegar
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coarse salt
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pepper
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3 tablespoons coarsely chopped fresh cilantro (or parsley)
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4 chicken breast halves (8-10 ounces each)
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1 1/2 teaspoons coarse salt
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1 teaspoon black pepper
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2 tomatoes, cored and coarsely chopped (peeling is optional)
Instructions
- Remove stems from peppers.
- Slice peppers in half lengthwise and remove seeds (or leave them in for very hot salsa).
- Slice half peppers crosswise into 1/2 inch pieces.
- Place in a food processor.
- Add tomatoes and garlic and puree to a coarse paste.
- Work in the olive oil and vinegar.
- Season lightly with salt and pepper.
- Add cilantro, pulsing to mix. There will be about 1 1/2 cups.
- Rinse chicken and pat dry.
- Generously season on both sides with salt, pepper and cumin.
- Drizzle oil over both sides of chicken.
- Rub oil and spices in with your fingertips.
- Cover and refrigerate 30-60 minutes.
- Preheat grill to high.
- Brush and oil grill grate.
- Grill chicken until cooked through and golden brown, 4-6 minutes per side.
- Transfer chicken to a platter and spoon llajua over it.