Tag Archives: Salsa

Blackened Chicken with Lemon-thyme Salsa

Are you craving for something simple and quick  to make that is also delicious, slightly exotic and will not blow your diet?  Then our blackened chicken is for you! No it’s not a 5-alarm fire hot cajun dish! We “blackened the chicken with some balsamic vinegar!

Make a batch for lunch or dinner, or simple serve as an appetizer 

 

Ingredients: (For each serving)

2 plum tomatoes, coarsely chopped
1 skinless boneless chicken breast, cut in strips
2 Tbls oil
2 Tbls balsamic vinegar
1 scallion coarsely chopped
1 tsp fresh lemon thyme*
1/4 tsp cayenne pepper
salt & pepper to taste

In a cast iron skillet or heavy sauté pan, cook chicken with oil pepper and vinegar till slightly blackened. Meanwhile prepare the salsa by mixing the tomatoes the scallion and lemon thyme together. Taste for salt.
Place the skillet on trivet, spoon salsa on top. Sprinkle with grated jack or cheddar if desired.

*If you cannot find lemon-thyme, replace with regular thyme and 2 Tbls lemon juice

Lemongrass Salsa



Talk about fusion cuisine! Lemongrass is a wonderful herb ( technically a grass) ;  it  is typically used  to flavor dishes in South East Asian cuisine. So what is it doing in a Salsa?  Normally, I would use lime to brighten the dish; but one day, I made salsa and hadn’t a lime in sight! Low and behold there was fresh lemongrass in the fridge, so I gave it a try. To my surprise,  the lemongrass gave a wonderful citrusy flavor to the dish. The result was so unique and delicious it is now a favorite.

Make it as chucky or as smooth as you like, but just make enough to use immidiately since the lemongrass will make the flavor of the salsa change once refrigerated.

Try on chicken, salmon or turkey burgers for a real treat!  

Ingredients: (for 1 cup salsa)

3 Roma tomatoes, diced
1/2 cup chopped red onions
2 Tbls parsley, chopped
1 Tbls fresh lemongrass, chopped
juice of 1 lime
2 Tbls olive oil
1 chopped jalapeno pepper
salt and ground pepper to taste

Combine all ingredients except the jalapeno, in a mixing bowl, mix enough jalapeno pepper to suite your taste.  Taste often adjusting for heat . Once you have the flavor just right , let rest for 10 to 15 minutes at room temperature before serving.

Remember to just make the quantity you will need and not extra since the flavor will change.

Forbidden Salsa Salad

 

Craving for Mexican but on a strict low fat low carb diet? Try this

Fresh salsa combine with crisp greens for an enchanting and unusual taste.

Happy Cinco de Mayo!

Ingredients: (6 servings)

6 cups lettuce or mixed greens
3 cups of your favorite salsa
1/3 cup olive oil
3 Tbls apple cider vinegar
grated Monterrey jack if desired
fresh cracked white pepper to taste

Toss mixed greens or lettuce with the oil and vinegar, then place on serving dish. Scoop 1/2 cup of fresh salsa in the middle, top with grated cheese and slat and pepper to taste. Try the Fresh salsa or one of our other true and tested salsas from the recipe list.

Pico De Gallo Salsa

This is an authentic Mexican salsa; great served with ceviche, seafood, fajita tacos or pan seared meats. Pico de gallo can also be scrambled together with eggs for “Huevos a la Mexicana,” just be sure to leave out the lemon juice if you try this. For a spicy surprise, mix pico de gallo with fresh avocado

Ingredients:

3 firm medium tomatoes
1 green onion with the stalk, chopped
3 jalapenos or serrano peppers, finely chopped
1/2 cup chopped cilantro (about ½ bunch)
1 medium sweet yellow onion
salt to taste

Dice the tomatoes and onions into little cubes and place them in a large mixing bowl. Add the cilantro and jalapenos to taste, depending on the desired spiciness. Add the sweet onion, the green onion and the salt. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste again for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Optional: if served with seafood or fajitas, add a bit of fresh lemon or lime juice.

Roasted Corn And Tomato Salsa

 
Oh NO!  I added too much hot pepper in my home made salsa!  What to do?  Here’s a quick and easy fix: add corn! The corn helps neutralize some of  the heat. Best of all, it’s in season and a a very good price! Why not use it in a fun and different way? Salsas are usually make with tomatoes, peppers and onions; corn gives a nice sweetness an good contrast to the smoky taste of the chipotle peppers.

After tasting this “mistake” it became a favorite with roasted meats and tortilla chips


Ingredients:
2 ears of corn, husked
4 ripe plum tomatoes
1 large red onion, chopped
1 canned chipotle chile, finely chopped
2 tsp fresh thyme
2 Tbls lime juice
2 Tbls olive oil
salt to taste

Directions:
Brush the corn with the olive oil. In a shallow roasting pan place the tomatoes and the corn and broil in a 450 degree oven till the tomato skin is blistered and charred. Remove from heat and let cool. Dice the tomatoes and scrape the kernels from the cob.

In a serving bowl combine the tomatoes and corn with the rest of the ingredients. Taste for salt. Let stand for 30 min and serve with roasted or grilled meats.