Heat a large frying pan over medium heat. Lightly coat with oil. Season fish and cook for 3-4 mins per side, or until cooked to your liking.
Meanwhile, for the bean and pepper salsa, toss together beans, corn, pepper, onion, cilantro, garlic and lime juice. Season.
Serve fish with bean and pepper salsa and lime wedges on the side.
To make the roasted red pepper salsa: Place all the ingredients in
nd lime, garlic, oil and pepper; marinate pollock one hour.
For the pepper salsa, mix peppers, shallot, garlic and chili. Add vinegar and oil. Season then set aside.
Preheat the broiler. Season the pork loin and sprinkle with rosemary. Wrap with bacon and place, seam side down on a grill pan. Broil for 20-30 mins, turning frequently, until bacon is crisp and golden and pork is cooked through. Serve garnished with pepper salsa, oregano and reserved rosemary.
Roast Anaheim chili pepper on medium to medium/high heat in a pan on the stove.
Chop all peppers, tomatoes, cilantro, and onions.
Mix all ingredients thoroughly together in bowl.
Can be eaten with tortilla chips, tacos, burritos, etc. - any Mexican or Spanish food is good.
astry blender.
Add the salsa, beating 3 minutes with an
Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
inegar, sugar and crushed red pepper.
Bring to a boil
hiles to mixture.
Cool salsa slightly.
In blender pulse
dd salsa and mix well.
Season with salt and pepper to
Combine everything in a LARGE pot and bring to a boil.
Reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars leaving 1/4 inch headspace.
Wipe jar rim with clean cloth and top with heated two-piece caps.
Process for 15 minutes in a boiling-water canner.
o peel chiles, slit each pepper along the side to allow
Place juice in a small non reactive pot with the zest, wine and vinegar. Reduce over high heat until syrupy, about 10 minutes. Off the heat, add the white pepper and cream and whisk to combine. Return to a medium flame and whisk in butter a piece at a time until all is incorporated. Sprinkle in salt and pepper, adding more if desired. Makes 1 1/3 Celsius sauce.
he chicken with salt and pepper.
Stir and lightly brown
lour, chile powder, salt and pepper. Dust the fillets on both
tir red bell pepper, green bell pepper, onion, jalapeno pepper, Anaheim pepper, garlic, and oregano
1. To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice
nion and half of red pepper 3-4 mins, until onion
Place tomatoes in blender.
Add onion, jalapenos, garlic, chiles, salt and pepper.
Blend slowly until desired consistency. Pour in bowl and put in fridge. overnight.
The colder it is, the hotter.
This is a basic salsa recipe.
You can add or subtract any ingredient.
You can also add fresh cilantro.