Lemon Cucumber Salsa With Fresh Mint Recipes

Steps:

• *NOTE: Dark green and pretty poblano chile can be substituted for the jalapeno for less heat if you wish.
• SALSA: Combine all ingredients in a non-reactive serving bowl, cover and let sit at least 1 hour to marinate.
• Just before serving, garnish salsa with the remaining ingredients.
• Yield is estimated.

Steps:

• Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.

Steps:

• In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Steps:

• Mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. Serve immediately; for best flavor, chill for at least one hour.

Steps:

• Stir together the mango, cucumber, jalapeno pepper, onion, garlic, and cilantro in a mixing bowl. Season with lime juice, salt, and pepper. Refrigerate at least 2 hours before serving to allow the flavors to blend.

Steps:

• Place chopped cucumbers in a blender with fresh Mint Leaves and Blend until liquified.
• Place a sieve/strainer over a bowl and use the back of a wooden spoon to force the pulp through the strainer (not all of it but get all the cucumber juice from the pulp).
• In a large pitcher, put ice cubes, lemonade (if using fresh lemon juice, add lemon zest to pitcher) and add the juice from the cucumber/mint mixture to the pitcher.
• Mix.
• Add fresh cut lemon wedges and fresh mint leaves to the pitcher.
• Serve chilled.

Steps:

• Wash tomatoes and cut them in half; place them in a large glass bowl (or non-reactive metal bowl). Add cucumbers, salt, lemon pepper, lemon juice, onion, garlic, oil and vinegar. Gently mix and add chopped mint last. DO NOT OVER MIX.
• Cover with plastic wrap and refrigerate 30 minutes. Do not make too far in advance.
• Place in serving bowl and garnish with mint leaves.

Steps:

• Fish:.
• Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
• Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
• Salsa:.
• In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
• Add the vinegar mix to the cucumber and the chopped mint.
• Toss it all together and set aside.
• Preheat oven to 180 degrees (350 fahrenheit).
• In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
• Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
• place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.