![]() YUM! made tuna on the grill and put this on top. Would have again with any grilled fish, pork, or chicken. We added guacamole per another cook's suggestion, which was a great touch. Made this to serve last night with Grilled Glazed Salmon (also on this site). I substituted purple onion for the green for more color and doubled the fresh lime juice. Just made this in Hawaii with grilled fish - just the same as eating out if not better! This is a great recipe for serving with Ahi Tuna. Great with grilled mahi-mahi fish tacos or grilled boneless chicken thighs with a red chile rub. I also cut down on the olive oil and add no salt (it does not need salt). Good basic recipe but I leave out the red pepper, add in a couple of chopped serrano chilies (seeded and deveined if you do not like the heat). It was even better the next day! Am going to try it halibut tonight. Let sit on the counter for 2 hours to meld the flavours and it was amazing on grilled chicken. I also added half a jalapeño an only used 1 tsp of canola oil, instead of the olive. What a great salsa! I used red onions, instead of green, as that is what is in the photo. ) I do it in banana leaf over hot coals and the family loves it. Halapeno peppers work a treat ! I use this salsa whenever I do sea bass, ( lets face it, the fish we get is actually rock fish but it has the same consistency and flavour as sea bass. Enjoy as a marinade for grilling, a sauce, or a dip.Need the heat. Taste it and adjust seasoning if you need to. Pour mixture into a pan over a medium flame. Cook, stirring for about three minutes.If it needs to be sweeter, add the agave or honey. Season to your own pallet. Add the remaining ingredients, except for the agave nectar.Roughly chop it and add it to the blender. Give chilies a rough chop and throw them in a blender or small food processor. Remove garlic from its skin as soon as it is cool enough to handle. Cut off its stem and discard it. Slice it open and discard the seeds. Use a spoon to weigh it down as it rehydrates for 30 minutes. Place the chili in a bowl and cover it with hot tap water.The chili takes about 3 minutes and the garlic takes about 10. ![]() It is ready when all sides have black blistered and the garlic inside is soft. Turn garlic when its papery skin blackens. Chili will start to shine and give off an aroma when ready. Use a spoon to press the chili down to make contact with the pan. Roast the chili and garlic in a dry pan over a high flame.Use a spoon to weigh it down as it rehydrates for 30 minutes. Place the chili in a bowl and cover it with hot tap water. It’s a beautiful food from the Southwest. ![]() When I traveled through New Mexico, they hung from houses like Christmas ornaments as they dried in the sun. You can buy a large bag of dried chilies and they will last a long time if you store them properly in an airtight container. It’s extremely versatile and pairs well with a crisp white wine, chilled, of course.Īncho chilies are a wonderful item to add to your pantry if you don’t already have some. I’ve served it with quesadillas, grilled shrimp, salmon burgers and French fries. ![]() It’s a spicy sauce with sweet mango undertones, just a perfect summer condiment. Don’t worry if you don’t live in the tropics this recipe can work well with thawed frozen mango. ![]() Mango season is just picking up speed in Miami, and already I’ve developed two new amazing recipes featuring my beloved backyard fruit. ![]()
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