Zesty South-of-the-Border Bocconcini

Bocconcini are 1-inch Mozzarella balls.


2 4 large cloves garlic, minced
2/3 cup cilantro, stemmed and coarsely chopped
2/3 cup red onion, chopped
1 tsp. ground 1/2 tsp. fresh oregano (1/4 tsp. dry)
2/3 cup olive oil
Salt and pepper to taste
1/2 cup fresh lime juice
6-8 Bocconcini (1/2 or more pounds), cut into quarters
1-2 small to med. poblano or Anaheim chilis
1 large Haas avocado, peeled, cut into 16 pieces
2/3 cup jicama, peeled, cut into match stick


Roast, skin, cut into long strips, then into thirds (or use dry chilis, soaked).
Mix garlic, cilantro, onion, cumin, oregano, oil, salt and pepper and lime juice. Add cheese, chilis, avocado and jicama. Toss lightly. Marinate 15-30 minutes. Serve at room temperature on lettuce as a salad, with barbecue chicken or meat as a side dish, or as an appetizer.