CHILI LIME SALSA
This is not my recipe, however a nice Zaarite sent it to me to use with the Southwest Scramble. Enjoy!
Provided by Cucina Casalingo
Categories Low Protein
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Chop tomatoes, jalepeno, onions and cilantro up by hand into small pieces.
- Mix together in a bowl.
- Add salt, olive oil and lime juice.
- Mix throughouly and chill in the refridgerator for about an hour.
- Remix before serving.
CHILI LIME SAUCE
Steps:
- Whisk together lime juice, fish sauce, sugar, vinegar, chile paste and green onions in a bowl.
CHILI LIME SALSA
This zesty, flavorful salsa will be a hit at your next party! The chilies and limes add a depth of flavor that can't be found in a jar of store-bought salsa. There are some tips/tricks I use to get the best results, so be sure to read those before you go shopping. This recipe makes about two quarts, and you may pressure can it for storage. Cooking is not necessary.
Provided by Faux Chef Lael
Categories Sauces
Time 30m
Yield 2 quarts, 12 serving(s)
Number Of Ingredients 10
Steps:
- Tip 1: As with most salsas and sauces, this salsa is best made a day in advance in order for the flavors to meld. It can be stored in the fridge for up to a week.
- Tip 2: Use ripe tomatoes! This is the perfect recipe to use up tomatoes that are getting mushy. If you can't get fresh garden tomatoes, use Romas from the store for best flavor You can place the tomatoes in a paper bag for 24 hours to ripen them further if needed. It's important to de-seed the tomatoes so that your salsa is not watery. See directions below.
- Tip 3: Cilantro stems contain a ton of flavor, so use them! It will save you time by not having to pluck the leaves off.
- Tip 4: When juicing any citrus fruit, you'll get more juice if the fruit is warm. After zesting, zap your naked limes in the microwave for 15-30 seconds before cutting in half and juicing.
- Tip 5: White onions have that sharp flavor that you need to give salsa it's kick, so don't substitute.
- Tip 6: The heat of a jalapeno comes from its seeds, so de-seed them if you want a milder salsa. I usually de-seed one, and leave the seeds of the other. OPTIONAL: For richer flavor, you can fire roast your peppers over a gas burner, or in a cast iron skillet on an electric stove . Once they are black on all sides, seal them in a plastic baggie to sweat for 30 minutes, then peel them. ALWAYS WEAR GLOVES when handling peppers.
- Tip 7: You can make your own taco seasoning, or use a packet. I prefer McCormick HOT taco seasoning because it has the most flavor. Don't worry, there's not enough cayenne in the packet to make your salsa too spicy. If you want it spicier, add additional cayenne or extra chopped jalapeno with seeds.
- To begin, you'll need a very large mixing bowl, a medium bowl that a strainer/colander will fit in, and a small bowl for juice/trash/seeds.
- Cut tomatoes into quarters, remove core, then use your fingers to scoop out the seeds and juice into the small bowl, leaving the empty "shell" of the tomato. Using a very sharp knife, chop the tomatoes into small, quarter inch pieces. place the chopped tomato in the strainer over the medium bowl to drain any additional liquid. When all the tomatoes are in the strainer, sprinkle them with the salt and stir, then allow them to rest in the bowl for about 30 minutes while you prep the other ingredients. The salt will draw out extra moisture and drain it into the bowl below.
- Rinse the entire bunch of cilantro under cold water, then blot it dry with paper towels. Mince the cilantro, including the stems. Add cilantro to the large mixing bowl.
- Peel and chop the onion into very small pieces, a little larger than a mince, and add it to the large bowl.
- De-seed jalapenos as desired, then chop finely and add to large bowl.
- Zest two limes, add zest to bowl. Then warm the limes and juice both into the bowl.
- Add the cans of chilies and tomato sauce, the minced garlic, and the taco seasoning to the bowl.
- Now add the strained, salted tomatoes to the bowl and stir the salsa well. Add additional salt and seasonings to taste. When tasting, be sure to use a tortilla chip. Sometimes it seems like you need more salt, but tasting it with the salty chip will be enough.
- For best flavor, refrigerate 24 hours.
Nutrition Facts : Calories 52, Fat 0.4, SaturatedFat 0.1, Sodium 1140.9, Carbohydrate 12.4, Fiber 3.3, Sugar 7, Protein 2.3
FISH WITH CHILLI, MANGO & LIME SALSA
Rub sea bream or mackerel with Cajun spice, bake whole and serve with a cool and fresh avocado sauce and rice
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
- Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
- For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.
Nutrition Facts : Calories 552 calories, Fat 34 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
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- Roughly chop the tomatoes, bell peppers, red onion, and fresh cilantro. Mince the garlic cloves. Make sure to remove the seeds, membranes, and stem from the bell peppers and cut off the tomato stems. Add it all to a large food processor cup.
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