Killer Salsa Food

TASTY FISH TACOS

Steps:

• In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
• Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
• Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
• Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
• To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
• Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
• Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
• Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!

DR. D'S KILLER SALSA

Steps:

• Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
• Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
• Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

EASY HOMEMADE SALSA

Steps:

• Prepare Ingredients: Add the onion, jalapeno, and garlic to the food processor and pulse until chopped up.
• Pulse: Add in the tomatoes and continue to pulse until the tomatoes break down and release juices.
• Season: Add in honey, salt, 1/2 cup cilantro leaves, and juice of 1/2 lime (start slow with the lime as it can overpower, you can taste and add more if desired)
• Blend: Pulse in the processor to desired consistency. Chunky or smooth. Taste and adjust salt, honey, or lime juice as needed.

KILLER SALSA

Steps:

• open 1 can of the tomatoes drain juice only into a blender. set tomatoes to side for later.
• trim stems and ends of peppers . put peppers in blender with the tomatoe juice. blend on high for 3 minute set a side.
• dice onions and green peppers and green chiles place in med size bowl.
• either break up cilantro or cut up but not to fine. mince garlic and mix in with other ingredients in bowl.
• add lime juice,apple cider,salt, and pepper mix all ingredients well.
• add blended juice with the peppers to bowl mix well.
• add can of tomatoes set aside earlier to blender .blend on low till tomatoes are pasty.
• open other can of tomatoes add to bowl juice and all mix well.
• add tomatoes from blender to bowl stir very well till blended.
• place in a tupperware bowl or air tight container. LET SIT OVER NITE.
• mix well before serving -- enjoy -- .

FRESH TOMATO SALSA

Steps:

• Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer to a bowl. Wearing rubber gloves, seed and finely chop chiles. Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir chiles, onion, cilantro, and garlic into tomatoes with sugar and lime juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.