Raisin Salsa Food

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RAISIN-CAPER SALSA VERDE



Raisin-Caper Salsa Verde image

Provided by Tyler Florence

Time 1h15m

Yield 2 cups

Number Of Ingredients 7

1 cup golden raisins, roughly chopped
1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
1/2 cup roughly chopped flat-leaf parsley
1/2 cup finely chopped shallots
1 lemon, juiced, plus a pinch grated rind
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

TOMATO RAISIN FUSION SALSA



Tomato Raisin Fusion Salsa image

This outstanding Tomato Raisin Fusion Salsa recipe is from Karen Calanchini, Food Stylist and Photographer of Redding, CA. From What's Cooking America.

Provided by gailanng

Categories     Sauces

Time 30m

Yield 2 cups

Number Of Ingredients 11

1 tablespoon olive oil
1/2 small red onion, medium chop
1 garlic clove, diced
1/2 jalapeno pepper, finely diced (stems, ribs, & seeds removed)
1/4 cup golden raisin
1 (14 1/2 ounce) can diced tomatoes with juice
1/4 teaspoon sweet curry powder (to taste) or 1/4 teaspoon hot curry powder (to taste)
1/2 teaspoon ginger, grated from a fresh knob
1 fresh lime, juice of
coarse salt or sea salt
freshly-ground pepper

Steps:

  • In a small pan over medium-high heat, heat the olive oil. Add onion, garlic, raisins, and chile pepper and saute until fragrant and still crunchy.
  • Add tomatoes and mix well. Reduce heat to medium-low and cook approximately 2 minutes. Add the curry powder and grate the ginger directly into the pan. Place a lid on the pan and let gently simmer for approximately 5 additional minutes.
  • Add lime juice. Taste and add salt and pepper to your taste.

Nutrition Facts : Calories 167.4, Fat 7.2, SaturatedFat 1, Sodium 298, Carbohydrate 27.3, Fiber 3.4, Sugar 16.9, Protein 2.7

RAISIN SALSA



Raisin Salsa image

This recipe, minus a little tweaking, came from the Gooseberry Patch 'family favorite recipes' cookbooklet, 2005, that I received in a cookbook swap recently! The original recipe called for 1/2 cup of seeded & minced jalapeno pepper, but that was way too much for me, so . . . Preparation time does not include time needed to chill!

Provided by Sydney Mike

Categories     Spreads

Time 10m

Yield 3 cups, 25 serving(s)

Number Of Ingredients 14

1/2 cup red bell pepper, diced small
1/2 cup yellow bell pepper, diced small
1/2 cup green bell pepper, diced small
1 cup dark raisin
1 cup pineapple, diced small
1/2 cup red onion, diced small
1/2 cup jicama, diced small
1/4 cup fresh cilantro, fresh, finely chopped
1/2 cup green chili, finely chopped
2 tablespoons lime juice, fresh
1 garlic clove, minced
1/2 teaspoon chili powder
1/8 teaspoon cumin
1/4 teaspoon salt

Steps:

  • Combine all ingredients in a medium bowl.
  • Cover & refrigerate at least 1 hour for flavors to blend.
  • Serve with chips, as a dip or spread onto halved or quartered toasted bread.

Nutrition Facts : Calories 27.1, Fat 0.1, Sodium 25.7, Carbohydrate 7, Fiber 0.7, Sugar 4.6, Protein 0.4

SALSA RICE



Salsa Rice image

Make and share this Salsa Rice recipe from Food.com.

Provided by Deb Wolf

Categories     Long Grain Rice

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 3

1/2 cup long grain rice
1 cup chunky salsa
1 cup water

Steps:

  • Mix rice, salsa (I like medium heat, but go with your family's preference) and water in small saucepan.
  • Bring to a boil, cover with lid and reduce heat to low.
  • Simmer, stirring every 5-7 minutes until rice is tender, about 20-25 minutes.

Nutrition Facts : Calories 101.9, Fat 0.3, SaturatedFat 0.1, Sodium 390.8, Carbohydrate 22.5, Fiber 1.3, Sugar 2, Protein 2.6

SEA BASS WITH MOROCCAN SALSA



Sea Bass with Moroccan Salsa image

Categories     Fish     Olive     Broil     Raisin     Mint     Bass     Spice     Healthy     Cinnamon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

3 medium-size red bell peppers
5 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 cup chopped pitted Kalamata olives or other brine-cured black olives
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
1/4 cup golden raisins
3 tablespoons fresh lemon juice
2 tablespoons (packed) chopped fresh mint
2 teaspoons grated orange peel
1/2 teaspoon (scant) cayenne
6 6-ounce sea bass fillets

Steps:

  • Char peppers over gas flame or in broiler until blackened on all sides, turning frequently with tongs. Transfer peppers to medium bowl. Cover with foil; let stand 10 minutes. Peel, seed and coarsely chop peppers; return to same bowl.
  • Heat 1 tablespoon oil in heavy small skillet over medium heat. Add cumin and cinnamon; stir until fragrant, about 1 minute. Pour oil mixture over peppers. Mix in olives, next 7 ingredients and 2 tablespoons oil. Season salsa with salt and pepper. (Can be made 2 hours ahead. Cover; let stand at room temperature, tossing occasionally.)
  • Preheat broiler. Brush fish all over with 2 tablespoons oil. Sprinkle with salt and pepper. Broil until fish is opaque in center, about 2 1/2 minutes per side. Transfer fish to plates. Spoon salsa over.

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