Serves 4 as appetizer
Ingredients
- 1 cup jalapeno/Mexican chilies cut lengthwise
- 1 cup red onion, diced
- 1/8 cup fresh ginger, peeled and diced
- 1/4 cup fresh garlic, diced
- 1 cup tomatoes, diced
- 4 cups chicken hearts, raw, washed and drained
- 2 tsp lime juice
- 1/4 tsp turmeric powder
- Salt to taste
- 2 Tbsp olive oil
- Heat up a wok on medium high, add olive oil.
- When it begins to smoke, add the chopped jalapeno, ginger and garlic, all together.
- Saute until they are aromatic; add the onions and cook until they turn brown.
- Add the tomatoes. Toss in the chicken hearts and cook on high, constantly stirring, until the red hearts, turn white.
- Add turmeric and tomatoes. Lower the heat down from medium high to low.
- Add salt and stir to combine all the ingredients.
- Cover and cook the stir fry on low for for 10-15 minutes.
- Poke a heart with a fork and cut it open. If they are the same color, from crown to the inside, its cooked well enough. Pop one into your mouth.
- If the hearts and soft and juicy, and not rubbery, turn off the heat.
- Serve warm. Enjoy!