GINGERED MANGO SALSA
Zesty cilantro and ginger meet cool mint in this change-of-pace salsa. "We love it over grilled chicken, fish and pork," says Barb Fore of McAllen, Texas. "Try substituting the mango with papaya."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-1/4 cups.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients. Let stand for 30 minutes before serving.
Nutrition Facts : Calories 39 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 1g fiber), Protein 0 protein.
MOROCCAN SALSA
This recipe is from Epicurious. We love it served with grilled fish crumbed with a seasoned flour mix by Tandaco (for the Australians).
Provided by Wendys Kitchen
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs.
- Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes.
- Peel, seed and coarsely chop peppers; return to same bowl.
- Heat 1 tablespoon oil in heavy small skillet over medium heat.
- Add cumin and cinnamon; stir until fragrant, about 1 minute.
- Pour oil mixture over peppers.
- Mix in olives, next 7 ingredients and 2 tablespoons oil.
- Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.).
SEA BASS WITH MOROCCAN SALSA
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
- Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
- Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
MOROCCAN GINGER SALSA
Make and share this Moroccan Ginger Salsa recipe from Food.com.
Provided by Blayke Humphrey
Categories Vegetable
Time 20m
Yield 1/2 gallon
Number Of Ingredients 12
Steps:
- combine all ingredients and chill.
SEA BASS WITH MOROCCAN SALSA
DH and I made this for dinner last night. We loved it! According to the recipe, couscous with minced green onions would make a nice side dish (we didn't try that). From Bon Appetit.
Provided by Dr. Jenny
Categories Bass
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed, and coarsely chop peppers; return to same bowl.
- Heat 1 Tb oil in heavy small skillet over medium heat.
- Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients, and 2 Tb oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally).
- Preheat broiler.
- Brush fish all over with 2 Tb oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.
Nutrition Facts : Calories 282.6, Fat 15.4, SaturatedFat 2.4, Cholesterol 52.9, Sodium 189.7, Carbohydrate 11.8, Fiber 2.4, Sugar 6.9, Protein 25
CUCUMBER, WASABI AND FRESH GINGER SALSA
From www.kettlechips.co. Tone down the spiciness if you wish by reducing the amount of ginger and wasabi. This is spicy-I've warned you. For a chunkier consistency, omit the yogurt.
Provided by COOKGIRl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 11
Steps:
- *available at Asian markets.
- Mix all ingredients together in a bowl. Taste and adjust seasoning.
- Garnish with few slices of green onion and black sesame seeds if desired.
- Pair this salsa with Kettle Chips' Brand Mesquite-flavored chips!
Nutrition Facts : Calories 209.7, Fat 13.8, SaturatedFat 1.9, Sodium 512.4, Carbohydrate 22.7, Fiber 1.9, Sugar 15.4, Protein 2.7
MILLION DOLLAR CHICKEN - MOROCCAN STYLE
This recipe originally won first prize ($1 Million) in a national cook-off of some sort (I think Pillsbury) several years ago. I can see why - it is a wonderful combination of flavours. The recipe is quite easy to make and is very economical. I have also substituted the chicken thighs for boneless, skinless breasts and it works just fine. The thighs are definitely better though as they are more moist. Do try this - you'll love it.
Provided by Just Call Me Martha
Categories Moroccan
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in skillet over medium high heat until hot.
- Add almonds and cook until golden brown.
- Remove with slotted spoon and set aside.
- Add garlic and chicken to same skillet that almonds were cooked in.
- Saute, turning once, for 5 minutes or until browned.
- Mix together salsa, water, currants, honey, cumin and cinnamon.
- Add mixture to chicken and stir well.
- Reduce heat to medium, cover and cook.
- Stir and baste occasionally for 20 minutes.
- Add more water if necessary.
- Serve over couscous or rice.
- Top with chopped almonds.
Nutrition Facts : Calories 660.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 157.9, Sodium 568.5, Carbohydrate 41.8, Fiber 4.2, Sugar 9.8, Protein 40.1
MATBUCHA -- MOROCCAN GRILLED RED PEPPERS & TOMATO SALSA
This is in response to a recipe request. I can get matbucha from my local supermarket any day, but now that I have a recipe it should be simple to make it myself, and alter it to my tastes.
Provided by Mirj2338
Categories Sauces
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Grill or flame-roast the peppers and tomatoes.
- If you don't have a grill available, roast the peppers and tomatoes in the oven.
- After removing from the flame or heat source, place them in a paper bag and seal.
- After 5-10 minutes, the skins will peel off easily.
- Peel and seed peppers and tomatoes.
- Slice and chop into small cubes.
- Add garlic to vegetables and mix.
- Squeeze lemon juice and drizzle oil over salad.
- Stir.
- Salt to taste.
- Refrigerate.
- Serve cold.
MOROCCAN-SPICED LAMB BURGERS WITH BEET, RED ONION, AND ORANGE SALSA
Provided by Paul Gayler
Categories Sandwich Garlic Lamb Olive Onion High Fiber Backyard BBQ Dinner Grill Grill/Barbecue Cilantro Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 22
Steps:
- For salsa:
- Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- For burgers:
- Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
- Do ahead: Can be made 8 hours ahead. Cover and chill.
- Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
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