br>Serve topped with warm tomato salsa and crumbled cotija cheese.
nd keep warm.
TOMATO SALSA: Combine the tomato, capsicum, oil, extra basil
ender.
Meanwhile for the tomato salsa, combine all ingredients in a
our to marinate. For the tomato salsa, combine all ingredients in a
eanwhile, to make the jalapeno tomato salsa, combine tomatoes, jalapenos, cilantro, avocado
Combine tuna, corn, egg yolks and flour. Season. Whip egg whites to soft peaks then fold into tuna mixture.
Heat oil in a large frying pan over medium heat. Working in batches, cook tablespoons of tuna mixture for 3 mins per side, or until golden brown.
Meanwhile, to make the tomato salsa, combine all ingredients in a small bowl. Spoon on top of tuna and corn cakes. Garnish with basil leaves.
ed onions and chunky tomato salsa compote.
CHUNKY TOMATO SALSA COMPOTE:.
In
Set aside.
Make the salsa by mixing all ingredients together
Main Tomato Salsa:
Mix all ingredients
ins.
Meanwhile, for the salsa, roast peppers under hot broiler
Preheat a sandwich press. Place 4 tortillas on a cutting board and sprinkle with 1/2 the cheese. Top with turkey, salsa, remaining cheese and remaining tortillas. Toast in sandwich press until browned on both sides. Cut into quarters to serve.
ven.
Meanwhile, make the tomato salsa: saute garlic in olive oil
FOR SALSA ~ Mix all the salsa ingredients together & season to taste.<
br>Meanwhile, mix all the salsa ingredients in a bowl, cover
Beat the mayonnaise, salsa, pineapple, 2 tablespoons of the reserved pineapple juice, and sugar together in a mixing bowl with an electric hand mixer on medium until well mixed, 1 to 2 minutes.
Chill in refrigerator at least 1 hour before serving.
or 15 minutes. Discard the tomato juice drained off, or save
Prepare basic pate a choux recipe. Add mashed potatoes and parsley
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.
or 5 more minutes. Add tomato paste (optional). Continue frequent stirring
50\u00b0.
Mix fresh tomato salsa and sour cream. Reserve half