salsa

  • Grilled Onion Salsa

    Weekly Recipe: 
    NonWeekly

    2 large onions, sliced

    2 large tomatoes, chopped

    1/4 cup seeded jalapeno peppers, chopped

    1/4 cup fresh cilantro, chopped

    1 teaspoon cumin seeds

    fresh-squeezed lime juice

    salt

    Grill onion slices. Coarsely chop grilled rings and mix with chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes 3 ½ cups.

    Recipe and image provided by the National Onion Association.

  • Grilled Onion Salsa

    Weekly Recipe: 
    NonWeekly
    [title]

    2 large onions, sliced

    2 large tomatoes, chopped

    1/4 cup seeded jalapeno peppers, chopped

    1/4 cup fresh cilantro, chopped

    1 teaspoon cumin seeds

    fresh-squeezed lime juice

    salt

    Grill onion slices. Coarsely chop grilled rings and mix with chopped tomatoes, jalapeno peppers, cilantro, and cumin seeds. Season with salt and fresh lime juice. Makes 3 ½ cups.

    Recipe and image provided by the National Onion Association.

  • Blueberry Salsa

    2 tablespoons finely chopped red onion
    1 tablespoon finely chopped jalapeño pepper
    1 large pink grapefruit
    1 teaspoon honey
    1 tablespoon lime juice
    1 cup fresh blueberries

    Combine all ingredients except salt. Season with salt to taste. Let stand one hour, then refrigerate before serving.

  • Kiwi Salsa

    3 to 4 kiwis, peeled and diced (1 1/2 cups)
    1 orange, peeled and diced
    1 cup jicama, peeled and diced
    1/2 cup diced sweet red or yellow bell pepper
    1/4 cup cilantro, chopped
    1 tablespoon lime juice
    1 tablespoon vegetable oil
    1/2 small jalapeño pepper, minced, seeds and veins removed
    1/4 teaspoon salt

    Combine all ingredients in a large bowl. Mix well. Chill briefly and serve.

  • Jalapeno Salsa

    12 or more cups diced tomatoes
    1 large, diced onion
    salt to taste
    cilantro
    lemon juice, fresh or bottled
    3 diced green peppers
    1 tablespoon minced garlic, add more if you wish
    8-10 sliced jalapeños, add more 

    For variety, add any of the following:
    • 1 cup diced mushrooms
    • 1 cup diced mango
    • 5-8 coarsely chopped tomatillos

    -from Susan Steele, NS Facebook post

  • Grilled Cod With Black Bean–Mango Salsa

     

    4 1/2 pounds cod fillets
    2 tablespoons extra-virgin
    olive oil

    Black Bean-Mango Salsa
    Makes 6 cups

    1 lime
    1/2 orange, reserving zest
    1 tablespoon red-wine vinegar
    1 teaspoon honey
    1 small, minced jalapeño pepper (optional)
    1 15 oz can black beans, drained and rinsed
    1 small mango, diced (1 cup)
    1/2 cup green onion, finely sliced
    1/2 cup chopped cilantro

    1. Mix together all black bean–mango salsa ingredients at least 30 minutes (and up to 24 hours) prior to serving.
    2. Lightly brush cod fillets on both sides with extra-virgin olive oil and grill 6 to 7 minutes on each side, until fish is opaque.
    3. Mound 1 1/2 cups of black bean mixture on a plate. Lean each piece of grilled cod against salsa.

    nutrition info per serving (4): 339.1 calories; 2.1 g fat; 0.4 g saturated fat; 93.5 mg cholesterol; 46.1 g protein; 33.6 g carbohydrates; 7.8 g fiber; 136.7 mg sodium

  • Poached Salmon Over Spinach With Mango Salsa

    1 cup fresh or frozen and thawed mango cubes
    1 Serrano chile, seeded and minced
    1/2 cup red onion, diced
    1/4 cup cilantro, chopped
    Juice of 1/2 lime
    2 tablespoons olive oil
    4 6-ounce salmon fillets
    4 teaspoons low-sodium
    Soy sauce
    4 large garlic cloves, minced
    1/2 teaspoon red pepper flakes
    1 10-ounce bag baby
    Spinach leaves

    1. To make salsa, in a medium bowl combine mango, chile, onion, cilantro, and lime; stir to mix. Season with salt and pepper, and set aside.

    2. In a large skillet, heat olive oil. Place salmon fillets, flesh side down, in a skillet and cook for 1 minute, or until lightly browned. Turn fillets over and place in skillet, skin side down. Sprinkle fish with soy sauce, garlic, and red pepper flakes. Add 1/2 inch of water to skillet, cover, and cook on medium until fish is opaque, 6 to 10 minutes.

    3. Remove fish from the skillet and increase heat to medium-high. Add spinach to the skillet and cook for 1 minute, or until just wilted. Remove spinach and divide among four individual plates. Top each plate with a salmon fillet; garnish with salsa.

    nutrition info per serving (4): 366 calories; 18 g fat; 3 g saturated fat; 92 mg cholesterol; 37 g protein; 15 g carbohydrates; 3 g fiber; 311 mg sodium

     

  • Grilled Sea Bass With Watermelon Salsa

    2 cups watermlon, diced
    2 tablespoons red onion, chopped
    1 cup cucumber, peeled, chopped, seeded
    1 tablespoon lime juice
    2 tablespoons minced cilantro
    2 sea bass filets
    2 tablespoon olive oil
    1 teaspoon lemon juice
    Pepper for seasoning

    1. In a small bowl, combine watermelon, red onion, cucumber, lime juice, and minced cilantro.

    2. Serve over two grilled sea bass fillets, rubbed with a mixture of olive oil, lemon juice, and a dash of pepper.