Spicy Tropical Fruit Salsa Recipes

Steps:

• In glass or plastic bowl, mix all ingredients.
• Cover and refrigerate 1 to 2 hours. Store covered in refrigerator up to 1 week.

Steps:

• Stir together all ingredients.

Steps:

• In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour.
• Serve salsa over white fish, crab cakes or with tortilla chips.

Steps:

• Combine fruits in a large bowl.
• In a small bowl, mix together the orange and lime juices and oil. Drizzle over the fruits and toss gently to mix well.
• Allow to sit for 2 hours. Just before serving, add the pomegranate arils and toss well. Garnish with the cilantro.

Steps:

• Toss and serve with chips or as an accompaniment to pork, chicken, or fish.

Steps:

• In a large mixing bowl combine all the ingredients. Stir and refrigerate until use. Best if used the same day it is made.

Steps:

• Mix all ingredients together in shallow bowl, and let sit for at least 30 minutes for flavours to meld.
• Use this the same day you make it.

Steps:

• Wearing rubber gloves, remove jalapeno seeds and membrane and discard. Prepare all the above ingredients, combine and refrigerate.
• For the Spicy Paste: Combine the above ingredients to form a spicy paste.
• For the Sea Bass: Preheat oven to 375 degrees. Season fish with salt and pepper and coat with flour. Brush a heavy coating of the spice paste on the skin of the fish. Add 2 tablespoons of oil to a very hot oven-safe skillet and sear the fish skin side down. When the skin is crispy, place the fish in the oven for approximately 10 to 12 minutes until done. Serve with spicy fruit salsa.

Steps:

• Combine all ingredients, stir gently.

Steps:

• Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.

Steps:

• In a bowl stir together the mango, the papaya, the strawberries, the sugar, and the chili, let the mixture stand for 10 minutes, and stir in the mint. Serve the salsa with grilled chicken or fish.

Steps:

• Gently toss together all ingredients with salt and pepper to taste.

Steps:

• Combine mango, cilantro, jalapeno and green onion in a bowl. Toss with lime juice and chill until ready to serve.
• Preheat the broiler.
• Combine garlic, salt, black and red pepper, paprika and oil in a small bowl.
• Place catfish fillets on a baking pan and coat with oil mixture. Broil until opaque in the center, 6 to 8 minutes. Serve with salsa.

Steps:

• If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
• Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
• In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.