For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.
FOR SALSA ~ Mix all the salsa ingredients together & season to taste.<
br>Serve with salsa verde if desired.
For salsa verde;combine the
For chips:
Preheat over to
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
Combine all ingredients except for lime juice in a large
Preheat oven to 400\u00b0F. To make the salsa verde, combine all ingredients for salsa verde together. Adjust seasoning. Set aside.
Mix parsley, garlic and butter together. Rub into both sides of fish. Season.
Combine potatoes and oil in a baking dish. Season. Roast for 20 mins.
Remove potatoes from oven and place fish on top. Pour wine and lemon juice over top. Roast for 20-30 mins, until thickest part of fish is cooked through. Serve with salsa verde and arugula.
For salsa: peel and chop avocados into 1/2 inch cubes and place chopped avocado in a bowl.
Add remaining salsa ingredients and stir to mix well.
Let sit for 1 hour before serving.
Brush fillets with oil and season to your liking with salt and pepper.
Soak a handful or two of mesquite wood chips.
When ready to grill, throw wood chips onto hot coals.
Grill fish for 5 minutes per side.
Cover grill for a smokier flavor while fillets are cooking.
Serve with avocado-corn salsa.
ne of the quarters; reserve for salsa. Cut remaining onion into 1
TO PREPARE SALSA: Place the chiles and tomatoes
uice in a large bowl for Salsa; let stand 10 minutes to
For the Salsa: Mix all ingredients together.
Grill fish to taste (once flesh is opaque or flakes easily with a fork is a good judge for doneness).
Spoon salsa over, drizzle with olive oil and top with coriander sprigs.
ust about 1 cup of salsa.
Turn up heat under
Combine ingredients for marinade.
Immerse steak in
For salsa, combine tomatoes, avocado, spring onion,
For Salsa: In a food processor, combine
For pork, combine all but the salt in a large plastic zipper bag. Marinate in refrigerator, turning the bag occasionally, for 2 hours.
Remove pork and discard marinade; sprinkle pork evenly with salt.
Grill pork over indirect heat for about 20 minutes, or until internal temperature reaches 155\u00b0. Let stand 10 minutes. Slice crosswise.
For salsa, combine all ingredients in a medium bowl and toss gently. Serve immediately with the sliced pork.
FOR SALSA: Place all the ingrediens in
For Salsa Verde:
In a large
Place salmon, water, bay leaves, salt, pepper, and lemon juice in 12-inch skillet.
Cover; simmer for 8 to 10 minutes depending on thickness of salmon.
Remove from heat.
Remove salmon from liquid and chill until ready to serve.
For Salsa:
Place all ingredients in food processor.
Pulse on and off for 10 seconds or until fruit is coarsely chopped.
Taste for seasoning.
Serve salmon on bed of mixed greens, top with salsa and serve with fresh fruit.