Best Fiery Salsa Recipes

FIERY FISH TACOS WITH CRUNCHY CORN SALSA

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
• In a small bowl, combine cayenne pepper, ground black pepper, and salt.
• Brush each fillet with olive oil, and sprinkle with spices to taste.
• Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

FIERY RED SALSA

Steps:

• Place first eight ingredients in Oster® Versa® Performance Blender in order listed. Add remaining can of tomatoes.
• Select programmed DIP/SALSA setting.

FIERY THAI SALSA

Steps:

• Combine all ingredients in large bowl. Season with salt. Cover and refrigerate until juicy, about 1 hour. Stir before serving. Serve cold.

FIERY HOT RESTAURANT STYLE SALSA

Steps:

• Put all ingredients in a blender or food processor and pulse/blend until combined.

FIERY THAI SALSA

Steps:

• Combine all ingredients in large bowl.
• Season with salt.
• Cover and refrigerate 1 hour.
• Stir before serving cold.

FIERY THAI SALSA

Steps:

• 1. Combine all ingredients in large bowl. Season with salt.
• 2. Cover and refrigerate until juicy, about 1 hour. Stir before serving cold.

FIERY SALSA

Steps:

• Combine all ingredients in a large pot and bring to a boil. Boil 10 minutes; reduce heat and simmer an additional 10 minutes.
• Ladle into sterilized jars leaving about 1/4 inch head space and place in boiling water bath for 15 minutes. Let cool 24 hours.

FIERY GRILLED PEACH & HABANERO SALSA

Steps:

• Prepare grill to medium-high heat.
• Lightly coat peaches and onion with cooking spray
• Place peaches and onions on grill rack coated with cooking spray; grill peaches 2 minutes on each side. Cool and chop peaches.
• Grill onion 3 minutes on each side. Cook and chop onion.
• Combine peaches, onion, cilantro and remaining ingredients in a medium bowl. Toss well. Let stand 15 minutes.

FIERY RED SALSA

Steps:

• Put all ingredients except tortilla chips into blender container in order given in recipe.
• Cover and pulse three times.
• Pour into bowl; serve with tortilla chips.

FIERY GRILLED PEACH AND HABANERO SALSA RECIPE

Steps:

• 1) Prepare grill to medium-high heat. 2) Lightly coat peaches and onions with cooking spray. Place peaches and onion on grill rack coated with cooking spray; grill peaches 2 minutes on each side, cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.

FIERY BLACK BEAN ROASTED CORN SALSA

Steps:

• 1. Slice tomato, jalapeno, red pepper and onion into small pieces. Put in a food processor. Add chopped cilantro, lime and all other seasonings. Blend well. Cut corn off the cob and place in a medium sized bowl. Rinse and drain black beans and add to the bowl. Cut avocado into small pieces and add to the bowl. Poor the tomato mixture into the bowl and stir. Add chile pepper flakes and salt/pepper to taste. I tend to put a lot of pepper in ours. Probably a tablespoon as well as around a teaspoon of salt.
• 2. The picture I posted with this recipe is a little bit different than I normally make. I had some leftover homemade salsa with lime, onion, cilantro, peppers and tomatoes and I only had one roasted corn on the cob, so I added some corn that was previously frozen.

GRILLED PORK WITH FIERY SALSA / POC CHUC

Steps:

• 1. To obtain 4 broad sheets of meat about 1/4 inch thick, butterfly the pork according to the directions for butterflying pork tenderloin.2. Combine the salt and water in a shallow bowl and whisk until the salt is dissolved. Add the pork pieces to the brine, cover, and let marinate for 15 minutes, turning the pieces once or twice to make sure all are equally exposed to the brine. Drain and refrigerate until ready to cook.3. Preheat the grill to high.4. Cut the onion into 8 wedges. Do not trim away the root end on each wedge it will help hold the wedge together as it grills. When ready to cook, oil the grill grate. Arrange the wedges on the hot grate and grill, turning with tongs, until nicely charred on both sides, about 4 minutes per side. 5. Trim off the root ends of the onions and transfer them to a small serving bowl stir in the sour orange juice and salt. Let the onions marinate at least 10 minutes. 6. Meanwhile, arrange the tomatoes and chiles on the grate and grill, turning with tongs, until nicely charred on all sides, about 8 to 12 minutes in all. The idea is to char the skins without cooking the vegetables through. Transfer the tomatoes and chiles to a plate to cool, 5 minutes.7. Combine the cooled tomatoes and chiles with the garlic in a blender or food processor and process to a coarse purée. Add the cilantro, sour orange juice, and salt and process just to mix. Transfer the salsa to a serving bowl.8. Just before serving, oil the grill grate and add 20 fresh coals, if necessary, to bump up the heat. Arrange the pork on the hot grate and grill, turning with tongs, until cooked through, 2 to 3 minutes per side. Press the pieces against the grate with the back of a metal spatula to make well-defined grill marks. Transfer the pork to a platter. Place the tortillas on the grate, just to warm, about 20 seconds per side. Serve the pork, accompanied by the grilled pickled onions, salsa, and a basket of warmed tortillas.Serves 4

TAPAS FRIED DOUGH BALLS WITH FIERY SALSA

Steps:

• Sift flour into a bowl. Stir in yeast and salt and make a well in the centre.
• Add parsley, garlic, olive oil and enough warm water to make a firm dough.
• Turn out on lightly floured surface; knead about 10 minutes or until dough is smooth and elastic.
• Rub dough with a little of the oil, place into a clean bowl,cover with cling film and allow to sit 1 hour or until doubled.
• Meanwhile to make the salsa, combine chilies, onion, garlic and ginger in a food processor and blitz until finely chopped.
• Add tomatoes and olive oil,process until smooth.
• Sieve the mixture into a saucepan.Add sugar, salt and pepper to your taste preference and allow to gently simmer 15 minutes.
• DO NOT BRING SALSA TO THE BOIL.
• Roll the dough into approximately 40 balls. Shallow fry in hot oil 4-5 minutes each until golden and crisp.
• Drain on kitchen roll and serve immediately with a bowl of fiery salsa.

EASY FIERY ROASTED SALSA

Steps:

• Turn the broiler of the oven on. Wash & dry tomatoes, peppers, and chilies. Spread tomatoes and peppers on a sheet pan and roast them under the broiler until their skin is blistered. Flip and roast on the other side. Remove from oven and put bell peppers in a paper bag and seal (this will make them easy to peel). Blend the tomatoes, their juice, garlic, 1/2 of the diced onions, and hot peppers (stems removed) in the blender until fairly smooth. (Leaving the skins on gives the salsa that great smoky flavor). Remove the peppers from the bag, peel, and dice. Add all the ingredients to a sauce pan and bring to a boil. Simmer for 10 minutes, stirring occasionally. While the salsa is simmering, prepare the hot water bath and heat the pint jars and lids. Ladle hot salsa into clean, hot pint jars, leaving 1/2" headspace. Wipe rims and add the lids. Process in a boiling water canner for 15 minutes at a full rolling boil (adjusting for altitude).