GRILLED MAHI MAHI TACOS WITH RED CABBAGE SLAW, TOMATO AND AVOCADO SALSA AND PINEAPPLE HOT SAUCE
Provided by Bobby Flay
Categories main-dish
Time 1h55m
Yield 16 small tacos
Number Of Ingredients 40
Steps:
- Preheat grill.
- Brush fillets with oil and season with salt and pepper. Grill for 3 to 4 minutes per side.
- Remove from grill and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes and then flake with a fork.
- Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato and Avocado Salsa, and drizzle with Charred Pineapple-habanero Hot Sauce.
- Combine all ingredients in a blender and blend for 1 minute.
- Combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
- Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill and grill until the entire surface is completely black and charred. Remove from grill and let cool slightly. Peel the pineapple, remove the core and coarsely chop the flesh.
- Heat oil in a medium saucepan over medium-high heat; add the onion and cook until soft. Add the pineapple, pineapple puree, habanero and vinegar and cook until the mixture is completely soft, about 25 to 30 minutes. Transfer to a blender and blend until smooth. Season with salt, pepper and honey, to taste. Strain the mixture into a bowl.
TAY'S HOT AND SPICY SALSA
Steps:
- Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
- Mix ingredients together and store in an airtight container for up to 6 months.
GRILLED TUNA WITH HOT PINEAPPLE-PAPAYA SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of tuna with salt and cracked pepper. Place tuna on hot pan and cook 2 to 3 minutes per side for medium doneness.
- Meanwhile, in a medium bowl, combine pineapple, papaya, onion, chile pepper, lime juice, cilantro, and chili oil. Mix well and season, to taste, with salt. Serve tuna over noodles and spoon salsa over top.
GREEN HOT SAUCE (SALSA VERDE)
This is great with any tacos. My mother-in-law is from Mexico and showed me how to make this. I only added a few more things to make it better.
Provided by Sherbear1
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 35m
Yield 32
Number Of Ingredients 5
Steps:
- Place the tomatillos, serrano peppers, onion, and garlic in a saucepan, and add water to just cover. Sprinkle the salt over the top, bring to a boil, reduce the heat to medium-low, and cook until the tomatillos are soft and have turned slightly brownish in color, 20 to 30 minutes. Add more water if needed to keep the mixture from burning as it cooks.
- Pour the cooked vegetables into a blender, and blend until smooth.
Nutrition Facts : Calories 5.7 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 436.5 mg, Sugar 0.6 g
CAUTION: EXTREMELY HOT! SALSA
This is not for the faint of heart! It is very spicy, so if you don't like it extremely hot, I wouldn't recommend you try this!
Provided by canarygirl
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 12
Steps:
- Put peppers, onion, garlic, cilantro and cumin in a food processor, and process until finely minced, but not a paste.
- Or, if you're mincing the peppers by hand-be SURE to wear rubber gloves, as the oil from the peppers is very irritating to skin and eyes.
- Add seasonings, vinegar, olive oil and water and mix well.
- Store in a glass container with a tight fitting lid (I use the larger size of baby food jars).
- Stores well in the refrigerator for a couple of days.
- Serve on chips, eggs, grilled chicken, in burritos, on tacos, mixed into rice or beans, anything you can think of!
GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL
Steps:
- For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
- Preheat a grill for cooking over high heat.
- Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
- For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
- Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!
MY HOMEMADE (HOT) SALSA
This salsa is similar to one at the local restaurant we used to frequent when we lived in Georgia. I went home and experimented to try to come up with one that tasted like the restaurant's and this is what I came up with. If you like your salsa even hotter you can adjust the hot seasonings to your taste. I always get lots of compliments when I serve this. Don't let all the ingredients scare you off...it's really easy to make. No accurate time on prep and actually the longer you let it simmer the better it is. I don't know how many exact servings you get but it does make alot. (The flavor will be more intense if you use the fresh herbs but its just as tasty with the dried)
Provided by Anita Harris
Categories Sauces
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot mix together all of the ingredients and bring to a boil.
- Reduce heat to low and simmer, uncovered, 2-3 hrs, stirring occasionally.
- Remove from heat and let cool in pan.
- Pour into non-metal container with a lid and chill completely before serving.
- Keeps about 2 weeks in the refridgerator.
Nutrition Facts : Calories 59, Fat 2.6, SaturatedFat 0.4, Sodium 125, Carbohydrate 8.8, Fiber 2.2, Sugar 5.5, Protein 1.5
GRILLED HOT AND SWEET SAUSAGE TACOS WITH APRICOT-JALAPENO GLAZE, GRILLED PEPPER AND RED ONION SALSA
Provided by Bobby Flay
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Salsa: Combine all the ingredients in a bowl and let sit at room temperature for at least 30 minutes before serving.
- Sausage tacos: Combine the preserves, jalapeno and lime juice in a food processor and process until smooth. Season with salt and pepper, to taste.
- Heat a grill to high. Brush the links with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Cut the sausage in half lengthwise and brush the apricot glaze mixture on both sides. Grill until dark golden brown, then remove to a cutting board and slice.
- Grill the tortillas quickly on each side just to heat through, about 5 seconds per side. Fill with some of the hot and sweet sausage and top with some of the cheese and some of the salsa.
HOT CHILE GRILLED PORK ROUNDS WITH AVOCADO-MANGO SALSA OVER COUSCOUS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine mango, avocado, onion, lime juice, cilantro, jalapeno, and cumin. Mix well. Season, to taste, with salt and black pepper.
- In a saucepan, bring chicken broth to a boil. Add couscous, stir and cover. Remove from heat. After 5 minutes remove cover, fluff with a fork.
- Meanwhile, set a stove-top grill pan over medium-high heat to preheat. Brush both sides of pork slices with hot chili oil and season with salt and black pepper. Add slices to hot pan and cook 1 to 2 minutes per side, until golden brown.
- Serve pork over couscous with salsa spooned on top.
MEDIUM HOT RESTAURANT STYLE SALSA
After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with just enough jalapenos to be dangerous!
Provided by Julie C.
Categories Sauces
Time 15m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender or food processor and pulse/blend until combined.
MEXICAN SALSA VERDE, GREEN HOT SAUCE
Watch this one it's hot but many recipes need a touch of hot. For example some cheese recipes. Recipes too, at a later date will call for Green Salsa do not confuse it with Tomatillo Salsa (also green) Hot sauce is used to garnish or add flavor to different dishes. Should not be kept more than a couple of days in the refrigerator
Provided by Bergy
Categories Sauces
Time 2h
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all the ingredients in a food processor.
- Process until almost smooth.
- Let stand at room temperature for 1-2 hours.
Nutrition Facts : Calories 84.4, Fat 0.7, SaturatedFat 0.1, Sodium 1176.9, Carbohydrate 20.1, Fiber 3.8, Sugar 8.6, Protein 3.8
HOT BANANA SALSA
This is a Jamaican-style banana salsa.
Provided by Michelle
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 30m
Yield 24
Number Of Ingredients 12
Steps:
- Mix together the banana, red pepper, green pepper, yellow pepper, cilantro, green onion, lime juice, brown sugar, ginger, olive oil, and habanero pepper in a bowl; season with salt. Serve within 1 hour.
Nutrition Facts : Calories 14.1 calories, Carbohydrate 2.6 g, Fat 0.4 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.9 mg, Sugar 1.6 g
BEEF TACOS WITH MANGO-HOT PEPPER SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Spoon lasagna filling into a large skillet and add chili powder and cumin. Bring mixture to a simmer over medium heat. Simmer 5 minutes. Meanwhile, in a medium bowl, combine mango, jalapeno, red onion, cilantro, and lime juice. Season, to taste, with salt and black pepper. Serve beef mixture with taco shells, lettuce, grated cheese, sour cream, and mango salsa on the side.
KIM'S FLAMING HOT SALSA
This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.
Provided by Kim in Carver
Categories Onions
Time 45m
Yield 6 pints
Number Of Ingredients 13
Steps:
- Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
- Put in a large bowl add spices, lemon, lime, and vinegar.
- Let salsa sit for 30 minutes for the flavors to marry.
- Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
- ** Caution: Wear gloves while chopping peppers**.
Nutrition Facts : Calories 88.3, Fat 0.9, SaturatedFat 0.2, Sodium 410.5, Carbohydrate 19.5, Fiber 5.6, Sugar 11.7, Protein 4
HOT 'N' SPICY SALSA CHICKEN LASAGNA
Steps:
- 1. 1. Prepare pasta according to package directions. Drain well. 2. 2. Meanwhile, to prepare sauce, heat oil in a large pan set over medium heat. Add garlic, onion and pepper. Sauté about 5 minutes. Stir in salsa, spaghetti sauce and cumin. Bring mixture to a boil. Then cover, reduce heat and simmer about 5 to 7 minutes. Stir and set aside. 3. 3. To prepare filling, place ricotta, eggs, coriander and jalapeño pepper in a food processor. Purée. Turn into a bowl and set aside. 4. 4. Stir grated cheeses together in a small bowl and set aside. 5. 5. Preheat oven to 375F (190C). Lightly cover bottom of a 9x13-inch (3-L) baking dish with about 1/2 cup (125 mL) sauce. Cover bottom of pan with 1 layer of noodles, about 4. Spread half of sauce evenly over noodles, then dot with half of ricotta mixture, followed by half of chicken, then half of grated cheese. 6. 6. Add another layer of noodles. Repeat layering, ending with grated cheese. Bake, uncovered, in centre of preheated oven for 35 to 40 minutes. Let stand for 10 minutes before cutting
BOB'S FAVORITE HOT SALSA (HOT WATER BATH CANNING METHOD)
This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it.
Provided by angie_pangie
Categories Onions
Time 1h15m
Yield 6 pints, 20 serving(s)
Number Of Ingredients 7
Steps:
- Combine the tomatoes, peppers and onions and boil for 10 minutes.
- Remove from heat and add remaining ingredients, mixing well.
- Fill hot pint jars to 1/2 inch of the top. Process for 15 minutes in a hot water bath.
- Let cool and remove bands and store in a cool dry place for up to 1 year.
Nutrition Facts : Calories 50.8, Fat 0.3, SaturatedFat 0.1, Sodium 359, Carbohydrate 11.2, Fiber 2.4, Sugar 6.3, Protein 2.1
FIERY HOT RESTAURANT STYLE SALSA
After being inspired by a recipe I found on Pinterest, I decided to enter a salsa competition at work. I broke out the blender and purchased some basic salsa ingredients in bulk and started creating! This is a restaurant style salsa made with lots of jalapenos!
Provided by Julie C.
Categories Sauces
Time 15m
Yield 1 quart, 12 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender or food processor and pulse/blend until combined.
Nutrition Facts : Calories 17.4, Fat 0.1, Sodium 679.6, Carbohydrate 4.1, Fiber 0.9, Sugar 1.6, Protein 0.7
SWEET 'N' HOT PINEAPPLE SALSA
Fresh pineapple salsa with sweet and hot relish and a hint of lime makes a perfect accompaniment to grilled meat or fish or as a snack with chips.
Provided by Dickinson's
Categories Trusted Brands: Recipes and Tips Dickinson's®
Time 1h5m
Yield 8
Number Of Ingredients 4
Steps:
- Mix together all ingredients in small serving bowl. Chill 1 to 2 hours. Serve with tortilla chips or as a side for grilled meat or fish.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 17.2 g, Cholesterol 0.5 mg, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 86.4 mg, Sugar 3.6 g
BEST "NOT TOO HOT" SALSA
I have a favorite Mexican restaurant here that I like especially for their salsa. I commented to one of the waitresses one time that I would love to have the recipe to their salsa and she just up and gave it to me and I've been in 7th heaven since.
Provided by Katrina Hapner
Categories Sauces
Time 15m
Yield 1-2 cups
Number Of Ingredients 4
Steps:
- Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender.
- Add finely chopped green onion, the red pepper and salt.
- Pulse a few times in blender until the consistency of salsa.
- You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc.
- It tastes better if chilled overnight as all the tastes combine together.
Nutrition Facts : Calories 185.9, Fat 2, SaturatedFat 0.5, Sodium 1220.2, Carbohydrate 40.7, Fiber 12.9, Sugar 24.7, Protein 9.3
VERY HOT SALSA
It seems that there are no salsa recipes that are hot enough for me. Here is a ghost chili salsa that is hot enough for anyone. Makes most people cry and swear. :)
Provided by 3pugmomma
Categories Sauces
Time 3h
Yield 2 quarts, 100 serving(s)
Number Of Ingredients 12
Steps:
- Grind all the tomatoes,peppers,chili, onion, garlic through a meat grinder.
- Do not take out the seeds. add salt and vinegar. Cook outside (on a grill or the like) in a thick bottom stainless pot for as long as it take to reduce by half. about 2 hours. After the consistency is what you would like, add other spices. Continue to cook 10 minutes. At this point I run it inside and can it in half pints and save it for the winter.
- You should be wearing long sleeves and gloves every time you go near this salsa, and when you wash the dishes in cold water.
- Do not cook inside!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love