Showing posts with label salsa. Show all posts
Showing posts with label salsa. Show all posts
Tuesday, April 15, 2014
Avocado Salsa
Avocado Salsa
1 medium tomato
2 avocados
1 cup of sweet white corn- usually buy frozen bag from costco
1 bushel of green onions
1 can of black beans, drained
garlic pepper ( i never have this so i leave it out)
garlic salt w/parsley
tapatio sauce
place drained black beans and corn into a large bowl. Dice up the tomato and green onions and add them in the bowl. Season with the garlic pepper, garlic salt and tapatio sauce to taste. Mix everything around and than taste it to check seasoning. Add chopped avocado and mix it around one more time. ( I do the avocado last so the little diced pieces dont get all mushy in the mixing process)
Found this recipe from the ladies over at Justcookalready.com- great blog.
2 avocados
1 cup of sweet white corn- usually buy frozen bag from costco
1 bushel of green onions
1 can of black beans, drained
garlic pepper ( i never have this so i leave it out)
garlic salt w/parsley
tapatio sauce
place drained black beans and corn into a large bowl. Dice up the tomato and green onions and add them in the bowl. Season with the garlic pepper, garlic salt and tapatio sauce to taste. Mix everything around and than taste it to check seasoning. Add chopped avocado and mix it around one more time. ( I do the avocado last so the little diced pieces dont get all mushy in the mixing process)
Found this recipe from the ladies over at Justcookalready.com- great blog.
Saturday, March 29, 2014
Fish Vegetable Salsa Wrapped
Fish Vegetable Salsa Wrapped
Ingredients
- Fish fillet ½ kg
- Onion chopped 1
- Celery stick chopped 1
- Capsicum chopped 1
- Egg 1
- Tomatoes boiled 4
- Garlic chopped 4 cloves
- Manda patti ½ kg
- Parsley chopped ¼ bunch
- Black pepper ½ tsp
- Sugar ½ tsp
- All spice ½ tsp
- Lemon juice 2 tbsp
- Oil 3 tbsp
- Salt to taste
Method
- Finely chop 1 onion, 1 celery stick, 1 capsicum, 4 boiled tomatoes and ¼ bunch of parsley.Marinate ½ k fish fillets with 2 tbsp lemon juice, ½ tsp black pepper and salt to taste.Heat 3 tbsp oil in a pan, add 4 cloves of chopped garlic. Then add all the chopped vegetables, fry well for 2 – 3 minutes.Now add salt to taste, ½ tsp all spice, ½ tsp black pepper and ½ tsp sugar.Mix well and keep aside.
- Cut each Manda Patti into square, also cut fish fillets into 4 inch squares.Put fish piece on Manda patti. Top with vegetable mixture.Fold sides and seal well.Brush top with beaten egg. Now bake in a preheated oven on 200 degrees for 10 – 12 minutes till golden brown.Remove in a serving plate, garish with cooked vegetables and serve.
Friday, March 28, 2014
SANDRAS FRESH N SPICY MANGO SALSA PUREE with VEGGIES and CHIPS
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| A light and refreshing appetizer, with a slightly spicy fresh fruit dip... |
Prep: 5 Mins.
Posted by Sandra
INGREDIENTS
1 mango, peeled, deseeded, and chopped
¼ red onion, chopped
1 plum tomato, chopped
1 garlic clove, chopped
1 jalapeno, deseeded, de-ribbed, and chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon honey
kosher salt and ground pepper, to taste
2 tablespoons olive oil
METHOD
Combine all of the Mango Puree ingredients, except the olive oil and pulse a few times in blender, and then puree for 1 minute until smooth. Drizzle in the olive oil while pureeing for 15 seconds more. Pour into a decorative serving bowl.
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Tip: This is wonderful with tortilla chips and veggies as a dip, or over salad as a dressing, or as an accompaniment with your favorite fish, pork, or chicken entrees.
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