Caribbean Salsa Food

CARIBBEAN SALSA

Steps:

• Combine ingredients.
• Refrigerate 1 hour.

CARIBBEAN FRUITY SALSA

Steps:

• Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

CARIBBEAN SALSA

Steps:

• Combine all ingredients; cover and chill. Serve as a dip for tortilla chips or as a topping for grilled fish or chicken.

CARIBBEAN SALSA

Steps:

• Finely chop all ingredients. Starting with the pineapple, combine all ingredients. Season with salt and pepper. Add cilantro to taste.

TROPICAL SALSA

Steps:

• Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together.

CARIBBEAN CHIPS WITH APRICOT SALSA

Steps:

• In a small bowl, combine the first six ingredients. Coat both sides of each tortilla with cooking spray; sprinkle with seasoning mixture., Cut into each tortilla into eight wedges. Transfer to an ungreased baking sheet., Bake at 400° for 5-7 minutes or until golden brown. Meanwhile, in a small bowl, combine salsa and preserves. Serve with chips.

BAKED SALMON AND CREAM CHEESE WITH A CARIBBEAN SALSA

Steps:

• Preheat oven to gas mark 6 or 280 degrees
• Cover a baking tray with greaseproof paper, and lay the salmon fillets on top
• Place the salmon in the oven on the middle shelf for 20 mins
• Whilst salmon is cooking, mix the cream cheese, herbs and spices in a small bowl for later
• Crush the garlic, and finely dice all the vegetables, banana and onion. Put them all into a serving bowl, and and add the salt, herbs and spices, chilli flakes, lime juice, and balsamic vinegar. Stir for 10 seconds
• When 20 mins is up, take the salmon out, and place each on a plate. Top each with a dollop of the cream cheese mixture.
• Serve with a helping of the salsa

CARIBBEAN PINEAPPLE SALSA

Steps:

• Squeeze all of the liquid out of the tomato and chop finely.
• Put the brown sugar in a glass or ceramic bowl. Add the vinegar. Stir until the sugar dissolves. Add the remaining ingredients and combine. Store in an airtight container in the refrigerator for up to 2 days.

CARIBBEAN MANGO SALSA

Steps:

• Combine ingredients.