CILANTRO SALSA WITH COCONUT AND LIME
This salsa makes a wonderful dipping sauce. It can also be spooned over grilled shrimp, fish, chicken, or lamb.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1/2 cup
Number Of Ingredients 9
Steps:
- In a small skillet, heat cumin seeds over medium heat until toasted and aromatic, about 3 minutes. Let cool slightly, then crush lightly with the side of a knife.
- In a food processor, process scallions, garlic, and chiles until finely chopped, about 10 seconds. Add cilantro, crushed cumin, lime juice, 2 tablespoons water, coconut, salt, and oil; pulse to form a coarse paste, about 10 times. Serve at room temperature.
Nutrition Facts : Calories 98 g, Fat 7 g, Fiber 2 g, Protein 2 g, Sodium 270 g
CILANTRO SALSA
Steps:
- For a thicker sauce, chop cilantro and garlic and place in a blender. Puree with 1/4 cup water and the oil. Add lime juice, cayenne pepper, coriander and salt.
- For a thinner sauce, chop cilantro and garlic very finely. Then stir in 1/4 cup water, oil, lime juice, cayenne pepper, coriander and salt.
- The emulsified version can be served as a dip with pita bread. Serve the thinner version with fried halloumi or other fried cheese, vegetable fritters or with a salad.
COCONUT SHRIMP TACOS WITH MANGO SALSA AND AVOCADO CILANTRO SAUCE
This dish is so easy to make and yet looks and tastes impressive enough to serve for a dinner party.
Provided by Christina Anstead
Categories HarperCollins Shellfish Seafood Shrimp Dinner Taco Coconut Salsa Mango Cilantro Avocado Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400°F. Place a wire rack on top of a large baking sheet, coat with cooking spray, and set aside.
- In a medium bowl, mix together the coconut and paprika and season with salt and pepper. In a small bowl, whisk the egg with 1 tablespoon water.
- Make an assembly line with the shrimp, egg wash, coconut mixture, and prepared baking sheet. Dip the shrimp in the egg wash, then dredge in the coconut, lightly shaking off any excess, then place the coated shrimp on the baking rack. Repeat with the remaining shrimp, spacing them out evenly on the baking rack so they will get crispy instead of steaming.
- Bake for 12 to 14 minutes, until the shrimp are cooked through and the coconut has started to brown.
- While the shrimp are cooking, make the salsa and sauce. In a medium bowl, toss together the salsa ingredients and set aside.
- In a food processor or high-powered blender, add the sauce ingredients and ⅓ cup water. Pulse until smooth, adjusting the seasonings to your taste. If desired, spoon the sauce into a small zip-top bag and cut the tip off of one of the bottom corners (like you would to make a piping bag for icing), just enough to make a small hole. This will make it easier to drizzle your sauce more evenly, but you could also just use a spoon.
- To assemble the tacos, place 3 to 4 shrimp on a tortilla or lettuce cup, top with shredded cabbage, a spoonful of salsa, and an avocado slice. Pipe or drizzle the sauce over the top.
GARLIC CILANTRO SALSA
Garlic CILANTRO SALSA is a great condiment for grilled chicken, hamburgers, steaks. Or simply with corn chips.
Provided by michEgan
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the garlic in a food processor.
- Add the rest of the ingredients.
- Blend until almost smooth.
- Serve with corn chips, or as a side with grilled meats, chicken, hamburger, etc.
Nutrition Facts : Calories 78.4, Fat 7, SaturatedFat 1, Sodium 4, Carbohydrate 4, Fiber 0.8, Sugar 1.1, Protein 0.8
FRESH SALSA- FOR COOKING OR PLAIN- LIME AND CILANTRO FREE
I'm in place where neither lime nor cilantro is easy to find, but I have a lot of recipes that require salsa. So, I've finally got a salsa recipe for myself with these restrictions that I really love and want to share with you all :)
Provided by COREprojects
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Chop and combine all ingredients.
- If using the salsa plain, I prefer to simmer it in a saucepan for 20 minutes or until the onions are cooked. If using it in another recipe that involved cooking, I skip this step.
- If a smooth salsa is desired, blend in a blender as needed.
- Cooked, it can keep for several weeks in the fridge.
- Feel free to substitute the parsley with cilantro and add the lime juice if you like of course! Adjust the spices and peppers to your taste. This combination is a little hot, especially if you use 5 jalapenos! Enjoy
Nutrition Facts : Calories 37.2, Fat 0.3, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 8.4, Fiber 1.8, Sugar 4.2, Protein 1.7
EASY CILANTRO LIME ROTEL SALSA
This salsa recipe is a my own variation of the salsa that my mother-in-law makes. I really hate store-bought salsa, so I was excited to find that she knew how to make a really easy, tasty salsa. Even though the ingredients are canned, it tastes incredibly fresh (thanks to the cilantro and lime juice.) My variation is different from my MIL's in that I added cilantro, garlic, and lime juice. Hers was still very delicious without it!
Provided by peekoos
Categories Vegetable
Time 5m
Yield 3 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Dice/chop the onion based on your preferences. I prefer to chop mine in a food processor.
- Remove cilantro leaves from stems. Discard stems, and chop cilantro leaves or run through food processor slightly.
- If you prefer really chunky salsa, then simply mix all ingredients together.
- I prefer a more blended salsa, so I use a food processor to make my Rotel and petite diced tomatoes a bit smaller.
- I never measure the minced garlic, cumin, lime juice, salt, or pepper, so the amounts are all estimates. You can adjust to your own personal tastes.
- Enjoy! I've been known to just eat it straight from the bowl. :-).
Nutrition Facts : Calories 24.6, Fat 0.2, Sodium 255, Carbohydrate 5.8, Fiber 0.9, Sugar 2.3, Protein 0.8
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