Raisin Salsa Recipes

Steps:

• Heat oven to 375 degrees. Spread pecans on a baking sheet and toast until golden brown, about 8 minutes. Immediately transfer to a medium bowl and stir in raisins, garlic, lemon zest, and 2 tablespoons oil. Season with salt and set aside.
• Place broccoli in a pot just large enough to hold it and cover with cold water. Bring to a boil. Reduce heat to medium and cook until broccoli is falling apart and stalks are very tender, 8 to 10 minutes. Drain, reserving 1/4 cup cooking liquid, and return to pot. Stir in remaining 3 tablespoons oil. Gently mash broccoli with a wooden spoon, adding reserved water until creamy. Season with salt and keep warm.
• Reduce oven to 275 degrees. On a lightly oiled baking sheet, season fillets with salt and cook, depending on thickness, about 15 minutes (or until just opaque).
• To serve, divide puree among plates, top with fillets, and garnish with salsa.

Steps:

• Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

Steps:

• Combine all ingredients in a medium bowl.
• Cover & refrigerate at least 1 hour for flavors to blend.
• Serve with chips, as a dip or spread onto halved or quartered toasted bread.

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.

Steps:

• Mix rice, salsa (I like medium heat, but go with your family's preference) and water in small saucepan.
• Bring to a boil, cover with lid and reduce heat to low.
• Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

Steps:

• Add all the ingredients to a food processor along with 4 tbsp water, and pulse to a chunky salsa texture. Spoon into a bowl and serve alongside the lamb.