Salsa Sampler and Fajitas

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1 bunch scallions

1/4 cup olive oil

1/2 cup cilantro, chopped

2 teaspoons cumin

2 teaspoons chili powder

3 limes, freshly squeezed lime juice

1/2 cup cilantro - chopped

Salt, to taste

2 teaspoons garlic - minced

Black pepper, to taste

Salsa Fresca:

6 tomatoes - cut in half

1 red onion - sliced 1/2 inch thick

1/4 cup olive oil

Cracked black pepper - to taste

1 teaspoon Chipotle peppers - minced

4 limes - freshly squeezed lime juice

Salsa Verde:

6 tomatoes, diced

1 onion, diced

2 teaspoons jalepeno peppers, minced

To prepare the fajita marinade:

1/2 cup onions, minced

1 jalepeno, seeded and minced

1/2 lime juice, fresh

1 cup vegetable oil

1/2 cup cilantro, chopped

1/2 cup scallions finely chopped

2 cloves garlic, minced

2 teaspoons cumin

1 pinch cayenne pepper

Salt to taste

For Southwestern Fajitas:

1 pound chicken breast, boneless and skinless

fajita marinade~ recipe above

1 red bell pepper, fine julienne cut

1 green bell peppers, fine julienne cut

1 Spanish onions, julienne cut

2 tablespoons olive oil

Salt and pepper to taste

To Prepare the Guacamole: 

1 ripe avocado with the skin and seed removed 

Juice of 1 lime

1 clove garlic, minced

1/2 cup of minced onions

1/2 cup of diced tomatoes

jalepeno pepper, minced

5 cilantro sprigs

Salt and pepper to taste