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Strawberry Mint Salsa
Cut off strawberry tops and cut up.
Toss into strawberry puree then add lime juice.
Wrap and refrigerate.
To serve, spoon salsa on plate and sprinkle with mint.
Strawberries Into Salsa Into Avocadoes (Mf)
In a bowl whisk together vinegar, olive oil, honey, garlic, onion and jalapeno.
Season to taste with salt and pepper and combine the strawberries and adjust seasoning again.
Peel, halve and pit the avocadoes.
Spoon some strawberry salsa in avocado hollow and serve on lettuce; garnish with peanuts.
Reserved.
Strawberry - Jalapeno Salsa
Combine strawberries, tomatoes, onion and peppers.
Stir in lime juice, garlic and oil.
Cover and chill for at least 2 hours.
Great with poultry or pork.
Or with tortilla chips.
Note: add more jalapeno.
To taste.
Steamed Lingcod With Spicy Citrus Salsa
For the salsa, place fruit sections and onion in a medium bowl.
In a small bowl, whisk together jalapeno, garlic, gingerroot, and vinegar.
Slowly whisk in oil.
Add soy sauce.
Pour over fruit sections.
Allow salsa to sit at least 30 minutes before serving.
For the lingcod, place the cod in a large bamboo steamer and set aside.
Combine 2 cups of water, lemon, ginger and lemongrass in a large saucepan or wok and bring to a boil over high heat.
Place steamer over boiling water and cover.
Steam the fish just until cooked through, 8 to 10 minutes, depending on the thickness.
Remove fish from steamer and top with salsa.
Serve hot.
Steak And Salsa
Place the steaks in a single layer in a large glass or ceramic baking dish.
Whisk the remaining ingredients together in a bowl and pour over the steaks, making sure both sides are coated.
Cover loosely and refrigerate for 12, or preferably 24 hours, turning every 2 or 3 hours.
1 1/2 hours before serving, make the sauce: combine the tomatoes, vinegar, cilantro, olive oil, salt, and pepper in a blender.
Blend for 1 minute, or until smooth and emulsified.
Transfer to a glass or ceramic bowl, add the onion and green pepper, cover with plastic wrap, and let sit at room temperature.
Half an hour before serving, remove the steaks from the refrigerator and allow them to come to room temperature.
When ready to serve, preheat a grill or griddle pan to high heat.
Shake the steaks dry and grill them for 6 to 8 minutes on each side, or until done to your liking.
Let the steaks rest, loosely covered with foil, for 5 to 7 minutes.
Carve the meat across the grain into 1inch slices and serve with white rice and molho campanha.
Reserved.
Squid With Green Salsa And Salad
Score the squid and cuttlefish, season with salt and pepper and grill or barbecue until the flesh curls.
Green Salsa:
Add the bread, coriander, parsley, garlic, spring onions, capers, chillies and lemon juice to a food processor and blend.
Whilst the blender is on add the olive oil, enough to bind the mixture.
Add some more herbs, the red wine and about 10 turns of black pepper.
Simple Salad:
Toss all the ingredients together in a bowl and serve.
To serve, place the cooked squid and cuttlefish on a plate with a good spoonful of salsa and serve with the salad.
Squash Salsa
Finely dice all, mix and let sit for an hour before serving.
Posted by chef on September 18th, 2009 under salsa, squash | Comment now »Spinich-Salsa Stuffed Potato
In a smal bowl combine potato flesh, spinich and salsa.
Bake in 375 for 15 minutes or u ntil hot.
Spinach Salsa (Leo)
In a food processor fitted with the metal blade, place the spinach, garlic, pine nuts, olive oil and lemon juice.
Process until smooth.
Transfer to a medium bowl.
Season to taste with salt and pepper.
Stir in the parmesan cheese and mix thoroughly.
Serve over pasta, as a dip with vegetables or as a sauce with seafood.
Pocket books, $20.
Published by ann burger, food editor, post and courier, charleston, sc and estimates 36 cals, 1.2 grams fat, 26% cff.
Variation from original: 1 teaspoon olive oil, 1/2 teaspoon lemon juice, regular parmesan cheese, and 2 teaspoons pine nuts, as is traditional in a pesto.
Spicy Shrimp And Avocado Salsa
Remove stems from bell peppers.
Split peppers in half, lengthwise and lightly oil the skin.
In an oven-proof pan, arrange peppers skin-side up, tomatoes, tomatillos, garlic, onion and jalapenos.
Broil under high heat 10 to 15 minutes, or until skins of the peppers are charred and the tomatoes and tomatillos are blistered and soft.
Allow vegetables to cool.
Peel skin from peppers.
In a food processor, combine broiled vegetables including any liquid from the pan with cilantro, tomato juice, salt, maple syrup and lime juice; blend to yield a coarse puree.
Just before serving, add avocado and shrimp and mix well.
Serve with warm fried tortilla chips.
Spicy Salsa 4
Puree tomatoes with their juice in a blender or food processor.
Combine other ingredients and stir into tomatoes.
Chill in refrigerator up to 5 days.
Yield: 7 servings, 2-1/3 cups.
One serving = 1/3 cup calories: 21 protein: < 1 grams fat: < 1 grams carbohydrate: 5 grams fiber: 0.9 grams cholesterol: 0 mg sodium: 314 mg potassium: 192 mg.
Exchange: 1 vegetable.
Nutritional guide and cookbook,” by susan algert, m.
, r.
; barbara grasse, r.
, cups D.
; and annie durning, m.
, r.
Shared by: norman r.
Brown.
Spicy Salsa –Lowfat
In a bowl combine the tomatoes, jalapeno pepper, onion, garlic, and cilantro.
Add the lime juice, salt, and oil, mix well.
Cookbk.
Spicy Salmon With Watermelon Salsa
Make the salsa: marinate the onion, red wine vinegar, red wine, and sugar for about an hour.
Drain liquid from the onions.
Combine onions with the remaining ingredients and chill.
Make the glaze: combine all the glaze ingredients and bring to a slow simmer for ten minutes.
Divide the salsa among 4 dinner plates.
Brush the spicy glaze on the skin side of the salmon fillets, turn over and put a very heavy coating on top.
Set aside.
Heat a heavy-bottomed saute pan over medium heat.
Add enough of the vegetable oil to film the bottom of the saute pan.
Place the salmon fillets in the pan topside down and cook until the fish is glazed and mahogany brown.
Flip and cook on the skin side for 3 to 6 minutes until the fillets are medium rare.
Remove from heat and place on top of salsa.
Sprinkle with a little coarse ground pepper.
Spicy Red Salsa
Combine all ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover and refrigerate.
This recipe yields about 1 quart.
Spicy Papaya Salsa
Dice papaya and minced jalapeno pepper.
Combine and toss with remaining ingredients.
Make 3 cups goes great with grilled or broiled meats, fish or chicken.
Spicy Nut Salsa With Blue Cheese
Heat first 3 ingredients in heavy large skillet over medium heat.
Add nuts and saute until golden, about 7 minutes Transfer to large bowl.
Stir in celery, cheese and honey.
Season with salt and pepper.
Chile-heads archives.
Spicy Orange Salsa
Combine all of the above ingredients in a small glass mixing bowl.
This recipe yields about 1 1/2 cups of salsa.
Spicy Mango Salsa (Gc)
Combine the mango, onion, jalapeno, cilantro and lime juice.
Season to day in advance, covered and refrigerated.
Bring to room temperature before serving.
Spicy Fruit Salsa
In a bowl stir together the mango, the papaya, the strawberries, the sugar, and the chili, let the mixture stand for 10 minutes, and stir in the mint.
Serve the salsa with grilled chicken or fish.
Spicy Green Salsa
Heat broth and oil in 10 inch skillet over meidum-high heat.
Saute onion, peppers and garlic until soft but not brown, stirring frequently, about 3 minutes.
Add tomatillos and cumin; saute 10 minutes.
Add remaining ingredients; saute 3 minutes.
Serve warm.