YUCATECAN SALSA
This salsa from the Yucatecan is wonderful on fish tacos. As with all recipes I've entered that call for Habanero peppers, you can substitute with any other type of Capsicum, although the flavor might be changed a bit, it should still be good. This one is from "The Pepper Pantry: Habanero" by Dave DeWitt and Nancy Gerlach.
Provided by Chef Sean 2
Categories Onions
Time 1h5m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Place the onions in a colander and place under a stream of cold water for a few seconds. Drain.
- In a large bowl, combine all ingredients except the cilantro. Toss to mix well, salt to taste,and allow to sit at room temperature for an hour to allow the flavors to combine.
- Toss with the cilantro and serve.
Nutrition Facts : Calories 104.2, Fat 5.7, SaturatedFat 0.8, Sodium 28, Carbohydrate 13.6, Fiber 2.6, Sugar 7, Protein 2
EXTRA-HOT YUCATáN-STYLE ROASTED-HABANERO SALSA (CHILE TAMULADO) RECIPE
Steps:
- Combine peeled garlic, habaneros, and grapefruit, orange, and lime juice in a blender or molcajete. Blend or pound until a smooth but still pulpy consistency is reached. Be very careful when opening blender or pounding in molcajete to avoid getting liquid or vapors near your eyes and nose. (It will burn your eyes and make you cough/sneeze.)
- Transfer salsa to a bowl, let rest for 15 minutes, then season to taste with salt. Salsa can be stored in a sealed container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 27 kcal, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 198 mg, Sugar 2 g, Fat 0 g, ServingSize Makes about 3/4 cup salsa, UnsaturatedFat 0 g
SALSA YUCATECO
From Mollie Katzen's Moosewood Cookbook. "This recipe comes from the Yucatan area of Mexico. It was designed for baked fish, but it is also delicious on plain, cooked rice."
Provided by Heather U.
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy skillet, saute onion in the olive oil until translucent.
- Add chopped olives and peppers. Saute 5 minutes.
- Add all other ingredients and simmer 5-8 minutes.
- Notes: Annatto seed, also known as achiote seed, has a mild flavor and beautiful red color. If you can't find it, you can use mild paprika instead. If you are going to use this sauce for fish, bake the fish right in it. If you plan to serve it as a topping for rice, ladle it onto cooked rice (don't cook them together).
Nutrition Facts : Calories 187.4, Fat 13.9, SaturatedFat 1.9, Sodium 4.9, Carbohydrate 17.6, Fiber 3.1, Sugar 8.8, Protein 1.7
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