Time 35m Yield 4 Number Of Ingredients 16 Steps:
Preheat oven to 375 degrees F. Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl. Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides. Bake for 15 to 20 minutes, until fish flakes easily. Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.
Time 20m Yield 15 serving(s) Number Of Ingredients 10 Steps:
Place the ingredients in a blender in the order given - jalapenos on the bottom, tomatoes next, etc. Pulse for one second at at time. Take a wooden spoon and mix ingreditents then pulse again until blended, but not too long where it will turn to liquid. Serve with tortilla chips and enjoy!
Time 2h30m Yield 8 1/2 pint jars Number Of Ingredients 9 Steps:
Pour boiling water over tomatoes; leave for one minute. Drain and cover with cold water. Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes. Drain water and immediately cover with cold water. Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily. Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients. Boil slowly, stirring often, until thickened, about two hours. Remove spice bag and discard. Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace. Process in boiling water bath for ten minutes; cool and store.
Time 30m Yield 2 cups. Number Of Ingredients 12 Steps:
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally., Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add the remaining ingredients. Chill at least 2 hours. Before serving, allow salsa to come to room temperature.
More about “spicy sweet salsa recipes”
Time 30m Yield 8 servings. Number Of Ingredients 15 Steps:
Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.
