Salsa With Zucchini With A Hint Of Lime Food

ZUCCHINI SALSA, CANNED

Steps:

• Day one:In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.
• Day two.
• Next day rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, salt,cornstarch, nutmeg, pepper, 1 tablespoon salt, tomatoes and tomato paste.
• Bring to a boil and simmer for 15 minutes.
• Pour into sterilized jars and seal.
• Water bath jars for 15 minutes if they have not sealed properly.

HALIBUT WITH ZUCCHINI SALSA VERDE

Steps:

• Combine zucchini, chopped cilantro, and next 4 ingredients in blender. Add 1 1/4 teaspoons coarse salt. Puree until salsa is smooth. do ahead Can be made 2 hours ahead. Transfer to small bowl. Cover; chill.
• Preheat broiler. Line broiler pan with foil; coat foil with nonstick spray. Combine 1 1/4 teaspoons pepper, coriander, and remaining 1 teaspoon coarse salt in small bowl; stir to blend. Pat fish dry. Sprinkle fish on all sides with seasoning mixture.
• Arrange fish on prepared pan. Broil until just opaque in center, 3 to 4 minutes per side, depending on thickness.
• Transfer fish to plates. Spoon some salsa over. Garnish with cilantro leaves. Serve with remaining salsa.

ZUCCHINI SALSA VERDE

Steps:

• In a large bowl, combine the first six ingredients. Transfer to a grill wok or basket. Grill vegetables, covered, over medium heat for 18-22 minutes or until slightly charred and tender, stirring occasionally. , Cool slightly. Finely chop and transfer to a small bowl. Stir in the lime juice, hot sauce, lime zest, salt and honey, if desired.

LIME CUCUMBER SALSA

Steps:

• In a large bowl, combine all the ingredients. Refrigerate for at least 2 hours before serving.

ZUCCHINI PICO DE GALLO SALSA

Steps:

• Combine the first 9 ingredients. Add lime juice; toss to coat. Cover and refrigerate at least 1 hour.

FRESH LIME SALSA RECIPE

Steps:

• Combine all ingredients in a large bowl and serve with chips. Also delicious with grilled chicken!

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight.
• Using a slotted spoon, transfer salsa to a serving bowl (draining some of the liquid that accumulates while refrigerated).
• Serve with tortilla chips.

ZUCCHINI-MANGO SALSA

Steps:

• Mash mangos with salsa in medium bowl to desired consistency. (A few chunks can remain.)
• Stir in remaining ingredients.
• Refrigerate 1 hour.

CHILI LIME SALSA

Steps:

• Tip 1: As with most salsas and sauces, this salsa is best made a day in advance in order for the flavors to meld. It can be stored in the fridge for up to a week.
• Tip 2: Use ripe tomatoes! This is the perfect recipe to use up tomatoes that are getting mushy. If you can't get fresh garden tomatoes, use Romas from the store for best flavor You can place the tomatoes in a paper bag for 24 hours to ripen them further if needed. It's important to de-seed the tomatoes so that your salsa is not watery. See directions below.
• Tip 3: Cilantro stems contain a ton of flavor, so use them! It will save you time by not having to pluck the leaves off.
• Tip 4: When juicing any citrus fruit, you'll get more juice if the fruit is warm. After zesting, zap your naked limes in the microwave for 15-30 seconds before cutting in half and juicing.
• Tip 5: White onions have that sharp flavor that you need to give salsa it's kick, so don't substitute.
• Tip 6: The heat of a jalapeno comes from its seeds, so de-seed them if you want a milder salsa. I usually de-seed one, and leave the seeds of the other. OPTIONAL: For richer flavor, you can fire roast your peppers over a gas burner, or in a cast iron skillet on an electric stove . Once they are black on all sides, seal them in a plastic baggie to sweat for 30 minutes, then peel them. ALWAYS WEAR GLOVES when handling peppers.
• Tip 7: You can make your own taco seasoning, or use a packet. I prefer McCormick HOT taco seasoning because it has the most flavor. Don't worry, there's not enough cayenne in the packet to make your salsa too spicy. If you want it spicier, add additional cayenne or extra chopped jalapeno with seeds.
• To begin, you'll need a very large mixing bowl, a medium bowl that a strainer/colander will fit in, and a small bowl for juice/trash/seeds.
• Cut tomatoes into quarters, remove core, then use your fingers to scoop out the seeds and juice into the small bowl, leaving the empty "shell" of the tomato. Using a very sharp knife, chop the tomatoes into small, quarter inch pieces. place the chopped tomato in the strainer over the medium bowl to drain any additional liquid. When all the tomatoes are in the strainer, sprinkle them with the salt and stir, then allow them to rest in the bowl for about 30 minutes while you prep the other ingredients. The salt will draw out extra moisture and drain it into the bowl below.
• Rinse the entire bunch of cilantro under cold water, then blot it dry with paper towels. Mince the cilantro, including the stems. Add cilantro to the large mixing bowl.
• Peel and chop the onion into very small pieces, a little larger than a mince, and add it to the large bowl.
• De-seed jalapenos as desired, then chop finely and add to large bowl.
• Zest two limes, add zest to bowl. Then warm the limes and juice both into the bowl.
• Add the cans of chilies and tomato sauce, the minced garlic, and the taco seasoning to the bowl.
• Now add the strained, salted tomatoes to the bowl and stir the salsa well. Add additional salt and seasonings to taste. When tasting, be sure to use a tortilla chip. Sometimes it seems like you need more salt, but tasting it with the salty chip will be enough.
• For best flavor, refrigerate 24 hours.

ZUCCHINI TOMATO SALSA

Steps:

• In a small bowl, combine the first 12 ingredients. Cover and refrigerate for 8 hours or overnight. Using a slotted spoon, transfer salsa to a serving bowl. Serve with tortilla chips.

CHILI LIME SALSA

Steps:

• Chop tomatoes, jalepeno, onions and cilantro up by hand into small pieces.
• Mix together in a bowl.
• Add salt, olive oil and lime juice.
• Mix throughouly and chill in the refridgerator for about an hour.
• Remix before serving.

SALSA WITH ZUCCHINI WITH A HINT OF LIME

Steps:

• Place tomatoes in a strainer over a bowl to catch all the juices.
• Very lightly oil a large heavy bottom pot, add shredded zucchini and 1/2 teaspooon salt, saute to release juices and reduce the liquid. Add the tomato juice to the reduced zucchini and cook for 10 minutes or till most liquid is gone.
• Add onions, all the peppers and chili`s, garlic, tomatoes, spices, salt, black pepper, sugar, lime juice and zest, vinegar, and paste.
• Simmer over medium heat for 30 minutes. Stir in fresh basil or cilantro.
• Fill into hot sterile jars with hot salsa leaving 1/2 inch head space. Being careful not to leave any salsa on the rims. Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
• Process for 10 minutes in a hot water bath.
• Label and store in a dark place. Use with 1 year.

ZUCCHINI SALSA

Steps:

• In a Dutch oven, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 40-50 minutes or until thickened, stirring occasionally., Cool to room temperature. Cover and refrigerate until chilled. Serve with your favorite snack chips or grilled meats. Freeze option: Freeze cooled salsa in freezer containers. To use, thaw completely in refrigerator.