Chilli And Coconut Salsa Food

COPYCAT CHILI'S SALSA

Steps:

• Place jalapenos and onions in a food processor and pulse for a few seconds.
• Add both cans of tomatoes, garlic, cilantro, salt, cumin, sugar and lime juice and process until well blended. Do NOT puree.
• Cover and chill for at least 2 hours before serving. Serve with your favorite tortilla chips.

STEAMED TILAPIA WITH GREEN CHILLI & COCONUT CHUTNEY

Steps:

• To make the chutney, put the coriander, chilli, coconut, lemon juice, ginger and cumin in a food processor. Add good pinches of salt and sugar, then pulse until it has a rough salsa-like consistency.
• Rinse the rice and place in a deep frying pan with 225ml water. Bring to the boil, then turn down low - it will take about 8 mins to cook.
• After about 3 mins, place the fish fillets on top of the rice, then dot a tsp of butter on each and spread the fresh chutney over in a thick layer. Cover with a lid and cook over a low heat for about 5 mins until the fish and rice are cooked through.
• Serve the fish and rice with the yogurt, warmed naan breads and the lemon wedges.

CANNED BASIC SALSA

Steps:

• Combine all the ingredients in a large pot, bring to a boil and simmer for 45 minutes Ladle into sterilized pint jars, seal.
• Process in a water bath for 20 minutes.

COCONUT PANNA COTTA WITH PINEAPPLE SALSA

Steps:

• Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
• Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
• For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
• To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.

CHILI'S SALSA

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.