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.
astry blender.
Add the salsa, beating 3 minutes with an
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
inegar, sugar and crushed red pepper.
Bring to a boil
dd salsa and mix well.
Season with salt and pepper to
o peel chiles, slit each pepper along the side to allow
he chicken with salt and pepper.
Stir and lightly brown
lour, chile powder, salt and pepper. Dust the fillets on both
1. To make the salsa, combine bell pepper, avocado, jalapeno, onion, lime juice
nion and half of red pepper 3-4 mins, until onion
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
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.
Once all ingredients are chopped, mix together in a bowl with a small amount of olive oil.
Squeeze lime into the salsa.
Add the fresh cilantro and mix well.
This will be even more flavorful if you allow it to sit for at least an hour.
Serve with tortilla chips - preferably home made ones!
For the salsa, combine the onion, tomato, peppers, olives, garlic and lemon juice in a glass bowl. Cover with plastic wrap; let stand for 10 mins to let the flavors develop. Add the cilantro.
Meanwhile, combine the flour and cumin on a flat plate. Dust the fish in the flour mixture and shake off any excess. Heat the oil in a large skillet on medium heat. Cook the fish, in batches, for 4 mins each side or until cooked through.
Place the salad leaves on serving plates. Top with the fish and salsa. Serve with lemon wedges.
Bring water to a boil; slowly add cornmeal.
Use a whisk to prevent lumping.
Add cumin and pepper.
Reduce the heat and cook, uncovered, for 15 to 20 minutes.
Stir often.
When done, polenta should be thick and pull away from the sides of the pan.
Top with black beans (drained) and salsa (recipe follows).
Dice mangos, de-seeded tomatoes, onions,cilantro, hot peppers(only use enough seeds to create heat wanted), green pepper, add lime juice and salt and pepper to taste.
*If not sweet enough or using unripe mangos, add apricots to desired sweetness.
ray, season with salt and pepper.
Preheat your grill. I