Steamed white rice tossed with freshly chopped cilantro, a dash of citrus juice and a little salt.

1 teaspoon olive oil
2 teaspoons fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime

In a 2-quart heavy saucepan, heat oil over low heat. Add rice and the juice from half of one fresh lime, stir for 1 minute. Add water and salt, bring to a full rolling boil. Once boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Add the chopped cilantro and the juice from the other half of the lime. Fluff rice with a fork.

Everyone seems to be on a “chipotle” pepper kick these days. Chipotle peppers are smoked jalapenos. This has become one of my favorite dipping sauces. It goes great with chicken fingers. So sweet and so spicy!

2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper
1/2 teaspoon salt

Combine all of the ingredients in a small saucepan over medium heat. Mix well and let come to a boil. Then, reduce heat and simmer for about 2 minutes. Remove from heat and let cool. Serve immediately or refrigerate in a covered container.

The corn-salsa is my absolute favorite at Chipotle.  It’s sweet!  It’s spicy!  It’s Great!!!  (and not too hard to make at home :-p)

6 ears Sweet Yellow Corn
2 Poblano Chilies
1/2 Red Onion
2 Red Jalapenos
1/3 Cup Chopped Cilantro
1 Tablespoon Lime Juice
Salt and Black Pepper to Taste

Roast the corn and Poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.