ALMOND SALSA RECIPE BY TASTY
Here's what you need: red bell pepper, oil, chiles de árbol, habanero pepper, pine nuts, sliced almond, small tomatillos, plum tomatoes, water, salt, red wine vinegar
Provided by Hitomi Aihara
Categories Snacks
Time 30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
- Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
- Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
- Transfer mixture to a blender along with the bell pepper and purée until smooth. Add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. Any unused salsa will keep, covered tightly, in the refrigerator for a week.
- Enjoy!
Nutrition Facts : Calories 90 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams
STRAWBERRY SALSA
A sweet salsa that is great with pork and chicken dishes.
Provided by Melinda
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 2h10m
Yield 32
Number Of Ingredients 6
Steps:
- In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill. Ready to serve!
Nutrition Facts : Calories 9.7 calories, Carbohydrate 1.5 g, Fat 0.5 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.1 g, Sodium 0.6 mg, Sugar 0.8 g
STRAWBERRY ALMOND SALSA
Provided by Bryan Miller
Categories quick, condiments
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients in bowl of a food processor or blender. Puree until smooth but slightly rough-textured
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 12 grams, TransFat 0 grams
STRAWBERRY SALSA
This deliciously different salsa is versatile, fresh-tasting and colorful. People are surprised to see a salsa made with strawberries, but it's excellent over grilled chicken and pork and as a dip with corn chips. -Jean Giroux, Belchertown, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 4 cups.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the strawberries, tomatoes, onion and jalapenos. Stir in the lime juice, oil and garlic. Cover and refrigerate for 2 hours. , Serve with cooked poultry or pork or as a dip for tortilla chips.
Nutrition Facts : Calories 19 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
GRILLED SALMON WITH STRAWBERRY SALSA
Its Strawberry season!!! My friend served this last weekend and everyone raved about it, said the flavors were wonderful. My hubby decided we should make this for company this weekend, and I thought I'd share my neighbor's recipe with my friends at Zaar. (I have not personally prepared this dish yet). Prep time does not include 1 hour chilling time. Cook time does not include the time to prepare the charcoal grill.
Provided by Dee514
Categories Sauces
Time 27m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- ***Salsa***.
- Mix together cucumbers, green onion, yellow pepper, cilanto and vinegar.
- Cover and chill at least 1 hour.
- Just before serving add strawberries.
- ***Sauce***.
- In small sauce pan over low heat, melt butter with garlic.
- Stir in honey, soy sauce and lemon juice.
- Cook 2 minutes, then set aside.
- ***Grill***.
- Prepare charcoal grill.
- When coals are ready, oil a fish grilling rack.
- Brush sauce on salmon pieces and place on well-oiled rack.
- Place rack over coals (about 4 inches from heat).
- Grill salmon about 4-5 minutes on each side.
- Brush fish with sauce after turning, and again when done.
- Place grilled fish on warm platter and top with salsa.
Nutrition Facts : Calories 183.2, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 473.1, Carbohydrate 11.2, Fiber 1.6, Sugar 6.3, Protein 1.9
WARM CHOCOLATE PUDDING ENCHILADAS WITH STRAWBERRY ALMOND SALSA
Provided by Bryan Miller
Categories quick, dessert
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Melt chocolate and butter over simmering water in top of a double boiler.
- Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
- In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
- Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
- To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
- Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
- Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
- Preheat oven to 400 degrees. Lightly butter a cookie sheet.
- Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
- Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.
Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 25 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 134 milligrams, Sugar 54 grams, TransFat 0 grams
STRAWBERRY ALMOND SPINACH SALAD
Make and share this Strawberry Almond Spinach Salad recipe from Food.com.
Provided by PalatablePastime
Categories Strawberry
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Gently toss salad ingredients together in a bowl.
- Whisk together ingredients for dressing and gently mix with salad.
Nutrition Facts : Calories 340.3, Fat 26.9, SaturatedFat 5, Cholesterol 12.2, Sodium 243.7, Carbohydrate 16.8, Fiber 4.4, Sugar 10.3, Protein 11.7
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