Lime green bikini

Carolina Reaper Hot Sauce Blistering Carolina Reaper Hot Sauce with Bold Heat and Tang Ingredients: 4 Carolina Reaper peppers (use gloves!) 1 1/2 cups white vinegar 1/2 cup water 1/2 onion, chopped 4 cloves garlic, smashed 1 tablespoon sugar 1 teaspoon salt Juice of 1 lime Optional: 1 small carrot (adds sweetness and body) Directions: Wearing gloves, remove stems from the Carolina Reaper peppers and roughly chop them. In a saucepan over medium heat, combine vinegar, water, onion, garlic, sugar, salt, and optional carrot. Simmer for 10–12 minutes, until vegetables are soft. Add chopped Carolina Reapers and simmer for another 2–3 minutes. Remove from heat and let cool slightly. Transfer mixture to a blender. Add lime juice and blend until completely smooth. Pour into sterilized bottles or jars. Refrigerate for up to 2 months. Flavor intensifies over time! Warning: This sauce is extremely spicy. Use sparingly and avoid direct contact with skin or eyes. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 8 kcal (per tsp) | Servings: ~24 teaspoons #carolinareaper #hotpeppersauce #extremespice #homemadehotsauce #hotsauceaddict #spicyrecipes #pepperhead #firefood #hotsaucechallenge #blazingflavor #homemadesauce #hotstuff #reaperhotsauce #heatlover #chililovers #superhots #ferociousflavor #homemadespice #boldcondiments #burnbabyburn WARNING: This Carolina Reaper Hot Sauce isn’t for the faint of heart. Made with one of the hottest peppers on Earth, it's pure fire in a bottle!

Beef and Avocado Salad Zesty Grilled Beef and Creamy Avocado Salad Bowl Ingredients: 1 lb (450g) sirloin steak or flank steak 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and black pepper, to taste 4 cups mixed salad greens 1 large avocado, sliced 1/2 red onion, thinly sliced 1 cup cherry tomatoes, halved 1/2 cucumber, sliced 1/4 cup fresh cilantro or parsley, chopped Juice of 1 lime Dressing: 2 tablespoons olive oil 1 tablespoon lime juice 1 teaspoon Dijon mustard 1 teaspoon honey (optional) Salt and pepper to taste Directions: In a small bowl, combine olive oil, cumin, paprika, salt, and pepper. Rub over the steak and let it marinate for 10–15 minutes. Heat a grill or skillet over medium-high heat. Cook steak for 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain. In a large salad bowl, combine salad greens, avocado, red onion, cherry tomatoes, cucumber, and herbs. In a small jar or bowl, whisk together all dressing ingredients until emulsified. Add sliced steak to the salad and drizzle with dressing. Toss gently and serve immediately. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 390 kcal | Servings: 4 servings #beefsalad #avocadosalad #grilledsteak #healthymeals #lowcarbrecipes #proteinrich #ketoapproved #whole30meals #freshsalads #easyweeknightmeals #dairyfreeoptions #paleofriendly #nutrientdense #summerlunch #steaksalad #cleaneating #quickandhealthy #lunchinspo #avocadolovers #saladbowl This Beef and Avocado Salad is your new weeknight favorite! With zesty lime, grilled steak, and creamy avocado, it’s a power bowl of flavor and freshness.

Cochinita Pibil – Yucatán-Style Slow-Roasted Pork A Mayan heritage dish: pork marinated in achiote and citrus, wrapped in banana leaves and slow-roasted until juicy and vibrant. Ingredients (Serves 6): * 1.5kg pork shoulder, cut into large chunks * 3 tbsp achiote paste * 1/2 cup orange juice * 1/4 cup lime juice * 5 garlic cloves * 1 tbsp vinegar * 1 tsp cumin * Salt * Banana leaves or foil Instructions: 1. Blend achiote paste with juices, garlic, vinegar, and cumin. 2. Marinate pork overnight. 3. Wrap in banana leaves or foil, place in tray. 4. Roast at 160°C (320°F) for 3.5 hours. 5. Shred and serve with tortillas, rice, and pickled onions. Mexican Tip: Add sliced habanero to the pickled onions for an authentic spicy kick, or top with roasted pineapple chunks for a sweet contrast.

Chicken Salad with Lime and Mint Refreshing Lime-Mint Chicken Salad with Crisp Veggies and Herbs Ingredients: 2 cups cooked chicken breast, shredded or cubed 1/2 cup cucumber, thinly sliced 1/2 cup cherry tomatoes, halved 1/4 cup red onion, finely sliced 1/2 avocado, diced 1/4 cup fresh mint leaves, chopped 2 tablespoons fresh cilantro or parsley, chopped 1 tablespoon olive oil Juice of 2 limes 1 teaspoon honey Salt and black pepper, to taste Optional: Crushed peanuts or cashews for topping Directions: In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper to create the dressing. In a large mixing bowl, combine the cooked chicken, cucumber, tomatoes, red onion, avocado, mint, and cilantro. Pour the lime dressing over the salad and gently toss to coat all ingredients evenly. Chill for 10–15 minutes if desired, then top with crushed nuts just before serving for extra crunch. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 2 servings #chickensalad #limeandmint #freshherbs #lowcarbrecipes #summermeals #easyhealthyrecipes #proteinpacked #refreshingflavors #glutenfreeeats #mealprepideas #quicklunchideas #avocadosalad #mintrecipes #cleaneating #lightdinners #brightflavors #healthyfats #chickenrecipes #crunchysalad #saladbowl Cool, crisp, and full of flavor This Chicken Salad with Lime and Mint is everything you need for a refreshing lunch!