BAJA BEACH TACOS WITH TEQUILA-LIME SALSA
Steps:
- Prepare an outdoor grill on medium to high heat.
- Season the sole fillets with the sea salt and brush the fillets with olive oil. Grill each fillet until it begins to flake. Remove from the grill.
- Lay out each grilled tortilla. Place each leaf of iceberg on top of the tortilla. Layer the grilled sole on next. Place the cooked lobster meat on each taco. Then sprinkle on the epazote and serranos over each taco. Add tomato slices and scallions in layers. Spoon the Tequila-Lime Salsa over each taco. Fold the leaves and tortilla around the filling and serve.
- In a mixing bowl, combine all of the ingredients. Season with the salt. Refrigerate 30 minutes before use.
- Yield: about 3 cups of salsa
TEQUILA SALSA
Provided by Food Network
Time 30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked.
- Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm.
TEQUILA LIME PINEAPPLE SALSA
Saw this in People magazine while I was in a waiting room. I will have to find someone from whom to scrounge some tequila, as I don't normally buy that. If you buy jalapenos ahead of time, they will turn red - much cheaper than buying the red ones. I try to pick a couple that are already turning, but are still in the green bin. Recipe from Border Grill in LA. Please note that the nutritional information will be off, as you use only half of the pineapple.
Provided by duonyte
Categories Pineapple
Time 42m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove rind from pineapple, core, and cut into 1/2 inch thick slices.
- Combine tequila, 1 tbl lime juice, and pineapple. Marinate for 30 minutes.
- Drain and toss with brown sugar.
- Coat saute pan with canola oil and heat on medium high. Add pineapple slices and cook, turning frequently, until caramelized, about 6 minutes. Dice half of the slices into 1/4 inch pieces. (Refrigerate remaining slices for another use. I would probably not bother marinating half of the slices to begin with).
- Combine the diced pineapple with the remaining lime juice and the rest of the ingredients in a bowl. Let salsa sit for 30 minutes before serving.
Nutrition Facts : Calories 158.3, Fat 3.7, SaturatedFat 0.5, Sodium 585.5, Carbohydrate 33.6, Fiber 3.7, Sugar 24.5, Protein 1.5
SALSA FRESCA
This quick fresh tomato salsa will always be best when tomatoes are in season. But you can pump up the flavor with a little lime juice if the flavor of your tomatoes is a little dull. Juicy tomatoes will yield a more watery salsa than pulpy roma tomatoes.
Provided by Martha Rose Shulman
Categories dips and spreads, side dish
Time 10m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Place minced onion in a bowl and cover with cold water. Add vinegar and let sit for 5 minutes or longer. Drain and rinse with cold water.
- In a medium bowl, combine remaining ingredients and stir in onions. (If your tomatoes are full of flavor, you won't need lime juice.) Ideally, let stand at room temperature for 15 to 30 minutes before eating so that flavors will blend and ripen.
Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams
EX-GIRLFRIEND'S MOM'S SALSA FRESCA (PICO DE GALLO)
My ex's mom had the best hand-chopped salsa fresca I have ever tasted back in college. Over the years, I have tweaked it to something my friends and family rave about. The trick for this salsa is marinating the onions and jalapenos in lime juice for about 5 minutes before adding the tomatoes and cilantro. There are two tricks to this recipe: 1. Hand-chop everything. It takes a while, but it is worth it. 2. The marinating is what makes this salsa special. Hope you enjoy.
Provided by thebioteacher
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Mix red onion, jalapeno pepper, and lime juice in a bowl. Allow to stand for 5 minutes. Mix in Roma tomatoes, cilantro, and salt; allow to stand 15 more minutes for flavors to blend.
Nutrition Facts : Calories 29.4 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.6 g, Protein 1.1 g, Sodium 394.5 mg, Sugar 3.5 g
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- Place a 2-quart pot on the stove. Add olive oil and heat until the oil is smoking. Add the salsa mixture from the blender and cook over medium heat until it starts bubbling. Add the tequila and cook for an additional 3 minutes. Turn the heat off and add the salt. Pour the salsa into a bowl or container, and allow it to cool in the refrigerator.
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