Best Spicy Garden Salsa Recipes

SPICY GRILLED TUNA WITH GARDEN SALSA

Steps:

• Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare. Transfer fish to plates; spoon salsa on top.

SPICY GARDEN SALSA

Steps:

• Add peeled red onion, salt, white vinegar and minced garlic to blender.
• Add tomatoes - Use standard tomatoes (not roma, cherry, etc.) If possible, get ones that are vine ripened. Choosing good tomatoes makes a huge difference in the flavor!
• Add Jalapeños to blender based on your preferences to the following - Leave seeds in for some good heat. Remove them to make a milder salsa. Jalapeños can vary widely on their heat. The ones that are solid green are more mild, while the ones with the white striations up the sides are the hottest.
• Cilantro - grab the leafy end of the cilantro and pull off the thicker stems at the bottom. Add leafy part of cilantro to blender.
• Coarsely blend all ingredients and refrigerate for at least 2 hours to allow flavors to meld.

SPICY GARDEN SALSA

Steps:

• 1. Use food processor or blender, add tomatoes, chives, jalapeno, and cilantro and pulse until desired consistency is reached.
• 2. Pour mixture out into a bowl and stir in lime juice, hot pepper sauce, garlic, and salt & pepper.
• 3. Serve immediately with chips or store in air tight container and refrigerate.

SPICY GARDEN SALSA

Steps:

• I put all of this in order in large bowl, toss to coat. If you like your salsa thin do not add the paste but if you want it thicker add the paste.
• Put in bowl or jar or whatever you want and set in refrigerator to marinate and get cold.
• Serve when you are ready