Chicken with Awesome Sauce

This sauce really is awesome! I got this recipe from HEB and we will definitely be having this for dinner again soon. (For those of you not from Texas, HEB is a grocery store.) I had never heard of a Hatch chile pepper until I came across this recipe and apparently they are in season right now. If you can't get your hands on a Hatch chile pepper, you can use a poblano pepper instead.

3 boneless, skinless chicken breasts (approx 1 lb) trimmed and cut in half lengthwise
2 TBSP grapeseed oil
salt and pepper, to taste
4 bacon slices, chopped
1 Hatch green chile pepper, chopped
1/3 cup Robert's Reserve Pineapple Coconut Mango Tequila Sauce

Preheat grill to medium heat. Toss chicken in oil and season with salt and pepper. Grill chicken for 5 - 6 minutes on each side or until cooked through. While the chicken is cooking, sauté bacon and pepper in a skillet over medium heat until bacon is a little crispy. Add pineapple sauce to the pan and heat for 30 seconds. Pour sauce over chicken and serve. Yum!

Simple Salsa

This is a great salsa recipe! It's really easy, especially if you have a 3 cup mini food processor. (I'm pretty sure my mini food processor cost less than $15 at Wal-Mart.) Even though this recipe uses canned tomatoes, the other ingredients give it a boost a fresh flavor. I've always used kosher salt for this recipe, so be careful if you use a different type of salt because you may not need as much. And I personally use quite a bit of cilantro, but you can adjust the amount to suit your tastes.

1 can (14.5 oz) Mexican stewed tomatoes
1/2 tsp kosher salt
2 cloves garlic, minced
juice from one small lime (or half of a large lime)
handful of fresh cilantro leaves

Dump all of the ingredients into a mini food processor and pulse until the cilantro leaves are all chopped up and everything is well blended. Enjoy!