Fresh Seafood Salsa Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems.
• Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes with green chile peppers in a blender or food processor. Chop using the pulse setting for a few seconds. Mix in whole peeled tomatoes. Chop using the pulse setting to attain desired consistency. Transfer to a medium bowl. Cover and chill in the refrigerator until serving.

Steps:

• Char the tomatoes over a gas grill or under the flame of a hot broiler for 2 minutes to char the skin, turning them until the peel blisters. Slip off the peel, and the flesh should still be firm. Remove the green stem core and cut the tomatoes in half vertically. Use a teaspoon to scoop out the seeds and discard.
• In the food processor, drop in the garlic, cilantro, green onions and jalapenos into the bowl of the food processor to chop for just a few seconds.
• Add all the remaining ingredients from the recipe, tomatoes, Serrano chili, the chopped green chilies and lime juice. The texture is somewhere between a chow-chow relish and a textured puree. You want to see tiny bits of all the vegetables throughout the salsa. Salt and pepper to taste.
• Place in fridge for approximately one hour.

Steps:

• In a large bowl, combine all ingredients. Refrigerate until serving. Serve with tortilla chips

Steps:

• Stir the salad shrimp, tomatoes, onion, cilantro, lime juice, salt, pepper, and garlic together in a large glass bowl. Cover with plastic wrap and refrigerate until the flavors combine, at least 1 hour. Serve cold.

Steps:

• Chop all fresh ingredients and place in a large bowl.
• Add the chopped seafood.
• Slowly add lime juice until everything is just covered. You may need more than is recommended in the ingredients list.
• Add seasoning salt, pepper, and red pepper flakes.
• Feel free to add tomatoes, corn, or anything else you might like. It is also okay to use all shrimp or all scallops or to substitute in just about any other shellfish or white fish that you like.
• Refrigerate at least 3 hours.
• You can drain off a little of the lime juice if you like, but I don't find this necessary.
• Season with salt and pepper to taste.
• Serve with tortilla chips or as a garnish to a fish dish. I'm sure you can find many uses for this delicious salsa!

Steps:

• Combine canned and fresh tomatoes, onion, and garlic in a food processor; pulse 5 times to chop. Add cilantro, serrano and jalapeno peppers, lime juice, salt, and cumin and process for 10 seconds. Pulse further to desired consistency. Check and adjust seasoning as desired.