-SALSA-
1 Nopalito cactus; diced small
-(around 1/2 cup),
-thorns and needles removed
1/2 c Mixed peppers; sweet and
-hot, diced
1/2 c Mixed citrus supremes.
-shredded (orangeness,
-grapefruit, linden)
1/2 c Diced tomatoes
1 tb Cive; sliced
3 tb Coriander; chopped
2 tb Onion; diced
2 Limes ; Juice of
2 tb Olive oil (reliever 1 T
-oil, 1 T broth or succus)
Salt and pepper
1/2 c Tequila

CHEF DU JOUR READ #DJ9187

Cook lentils separately in salted water until tenderise, approximately 15 minutes for
the red and 25 minutes for the greenness. Drain and pat dry. Puree red lentils
and mix with whole green lentils and remaining ingredients. Divide into 24
equal portions and pan fry until golden dark-brown.