Tomato Salsa

Ingredients:

3 C of tomatoes, peeled and chopped
12 fresh jalapeno peppers, seeds removed and chopped fine
1 onion, peeled and chopped
6 garlic cloves, minced
2 tbsp fresh cilantro, chopped fine
2 tsp ground oregano
1 1/2 tsp pickling salt
1/3tsp ground cumin
1 C of cider vinegar

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Coconut Shrimp Kabobs with Island Coconut Salsa

Ingredients:

1 lb. shell-on shrimp, uncooked

1/3 cup coconut milk, canned and sweetened

2 tablespoons lime juice
1 garlic clove, crushed
1 teaspoon red chili peppers, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground white pepper
12 to 18 fresh pineapple chunks

Island Coconut Salsa

1 cup flaked coconut
1 cup chopped cilantro
1 cup chopped green onion
2 tablespoons fresh lime juice
2 tablespoons minced fresh ginger
1 to 2 teaspoons minced garlic clove
1/2 teaspoon sea salt
1/2 cup olive oil or macadamia nut oil

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Pineapple Salsa

Ingredients:

2 cans pineapple chunks drained
1 jalapeno cored seeded
1 red bell pepper cored seeded
1 lime-rolled, cut and squeezed
1 sprig fresh cilantro
pinch of salt
few twists of black pepper
1 tablespoon of ex virgin olive oil

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Charbroiled Swordfish With Citrus Salsa

Ingredients:

4 5-ounce swordfish steaks – (center cut), grilled
1 ruby red grapefruit, peeled and sectioned
2 oranges, peeled & sectioned
2 limes, peeled & sectioned
1 lemons, peeled & sectioned
1 c red,green, and yellow bell peppers, cut in fine strips
1 md red onion, finely diced
1 T cilantro, chopped
1 T mint, chopped
1 oz Tequila
1 T corn oil
1 ds salt
1 ds black pepper

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Chunky Salsa

Ingredients:

1 16 Oz Can Diced Tomatoes
1 Green Pepper – Diced
2 Scallions – Diced
4 Stalks Parsley – Diced
1 Tablespoon White Wine Vinegar
1/2 Teaspoon Minced Garlic
1/2 Lime – Squeezed
1 Vidalia Onion – Sliced and Diced
1 Clove Garlic – Mashed
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