Best Yucatan Salsa Recipes

Yucatán-Style Habanero Salsa image

Yield Makes 2 cups

Number Of Ingredients 4

25 fresh habanero chiles
2 heads of garlic, cloves separated, unpeeled
1 1/4 cups fresh lime juice
2 teaspoons kosher salt plus more

Steps:

Char chiles in broiler or over a gas flame until blackened all over. Place in a medium bowl; cover with plastic. Let steam for 15 minutes.
Meanwhile, heat a large dry cast-iron skillet over medium-high heat. Toast garlic until tender and skins are charred, about 8 minutes. Let cool.
Wearing gloves, peel chiles; discard stems. Peel garlic cloves.
Pulse chiles, garlic, lime juice, and 2 tsp. salt in a blender until a coarse purée forms. Season with salt.

Yucatan-style Chicken Skewers with Papaya-Tomatillo Salsa image

Provided by Gingerbear

Categories Sauces

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

9 boneless skinless chicken thighs
36 wooden skewers, soaked (6-inch)
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons fresh lemon juice
1/4 cup chili powder
1 teaspoon cayenne pepper
1 teaspoon black pepper
1/2 teaspoon salt
1/4 cup olive oil
1 large papaya, peeled,seeded and coarsely chopped
4 medium tomatillos, husked,rinsed and coarsely chopped
2 tablespoons finely diced red onions
1 tablespoon minced jalapeno
1/4 cup fresh lime juice
1/4 cup coarsely chopped cilantro
1 teaspoon honey
salt & freshly ground black pepper

Steps:

For Salsa: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For marinade: In a food processor, combine all ingredients except the olive oil and process for 30 seconds.
With motor running, add the oil through the feed tube and process until emulsified.
For chicken: Combine chicken and marinade in a zip-lock plastic bag.
Refrigerate 4 to 6 hours or overnight.
Prepare your grill or broiler.
Thread each piece of chicken onto 2 skewers flattening the meat so it stays flat on the grill.
Grill about 4 minutes on each side until done, basting once on each side with extra marinade.
Serve with the salsa and Margaritas.

Nutrition Facts : Calories 269.2, Fat 14.3, SaturatedFat 2.5, Cholesterol 85.9, Sodium 338.9, Carbohydrate 15.4, Fiber 3.7, Sugar 7.5, Protein 21.9

Yucatan Scallops with Avocado Salsa Recipe image

Provided by ALICJA

Number Of Ingredients 5

Steps:

Carefully remove any adductor tissue(the little firm piece of flesh on the side of the scallops)from the scallops.Place the scallops in a bowl.Open the packet of achiote powder and sprinkle it over the scallops.Add half of the olive oil and toss to coat the scallops thoroughly.Let the scallops marinate in the fridge for 1 hour,stirring occasionally. Add the other halfe of olive oil to a medium-hot pan or spray cooking oil onto a hot grill and add the scallops.Cook the scallops on one side for 3 min.then flip and cook another 2 min.do not overcook.Scallops can be eaten raw and in the recipe are beast served medium-rere.Divide the salsa among the plates and top with 6 scallops per portion.Garnish each with a spring of fresh cilantro.

Yucatan Salsa image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 6

2 medium red onions, minced
4 plum tomatoes, minced
1 habanero chile, seeded and minced
Juice of 1 lime
Juice of 2 oranges
Coarse salt and freshly ground black pepper