Roasted Tomato Salsa Serves 4 Ingredients 12 - 14 cherry tomatoes 1/2 a red onion, finely chopped handful of cilantro, finely
chopped juice of a lime...
Not exact matches
Mash 1/2 -1 ripe Avocado with the
juice of 1/2
lime, handful
of chopped cilantro, dash
of salt, and if you'd like to, some cayenne pepper.
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery,
chopped 3 medium size tomatoes, roughly
chopped 1/2 cucumber, roughly
chopped 2 red bell peppers, roughly
chopped fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper
juice from 2
limes handfull
of fresh basil salt & black pepper
Add in the
juice of half a
lime, olive oil,
chopped fresh red chilli (to taste),
chopped coriander and a pinch
of salt, then mix it all together.
1 teaspoon olive oil 1/4 cup finely
chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar
Juice from about 1/2 a
lime
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups fresh corn (cut from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced *
juice of 2 plump
limes * two 15 - ounce cans (or one 28 - ounce can)
of organic black beans, drained and rinsed (or soak and then cook an equivalent amount
of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro,
chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Add in the flesh from the 2 avocados, 1/2 red onion (
chopped), 2 serrano chiles (
chopped), 2 garlic cloves, 1/4 cup
chopped cilantro, the
juice from 1
lime, and 1 teaspoon
of salt.
2 tbsp olive oil 10 cloves garlic, peeled, coarsely
chopped, smashed 2 bunches collard greens, rinsed, cut into thin strips 1/4 tsp each salt and pepper, more to taste
juice of 1/2
lime
Add the chili and
chopped mint and season to taste with
lime juice and a pinch
of salt.
To give a little more flavor, I would suggest adding fresh
juice of one
lime, a teaspoon
of grated fresh ginger and garnish with
chopped cilantro.
2 ″ (or so) nob
of fresh ginger, scrubbed, but unpeeled,
chopped Pour 1 cup
of boiling water over it, let it steep 10 minutes Add 1/4 c. raw honey while water is still warm Let cool to room temp, and add 1 lemon or
lime juiced (I like to add in the grated peel too) 1/4 c. raw apple cider vinegar Add enough water to make 4 cups.
Guac -2 ripe avocados -
juice of 1/2 a
lime -1 garlic clove, minced - handful
of chopped cilantro - salt & pepper to taste
- For the guac, mix the smashed avocado together with
juice of 1/2 a
lime, handful
of chopped cilantro, 1 minced garlic clove, and salt & pepper to taste.
2 ripe avocados
juice of 1
lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely
chopped red onion or shallots 1/2 teaspoon sea salt freshly ground pepper to taste
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons fresh
lime juice crushed red pepper, to taste
chopped fresh cilantro
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes
chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2 fresh
limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula)
chopped fresh cilantro 1/3 cup seeded and diced tomatoes
juice of half a
lime salt and pepper
My sister's mother - in - law swears by this recipe: 1 apple (green or red) peeled, 2 tablespoons
of chopped fresh celery, 1/2 teaspoon
of chopped fresh ginger, 1 tablespoon
of olive oil, 1 tablespoon
of fresh
lime juice.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and
chopped cucumber 1/4 cup finely
chopped red onion 2 tablespoons
chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded,
chopped red tomatoes 1 cup seeded,
chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and
chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
Garnish with remaining
chopped onions, cilantro, and a squeeze
of lime juice.
I love to have additional toppings to add to soups like this so I
chopped up some cilantro, added a squeeze
of lime juice, some avocado, a sprinkle
of grated cheddar and crushed tortilla chips.
We used freshly ground cumin, coriander and brown mustard seed, fried at the end
of the onions, and topped it with a greek yogurt raita, fresh with
chopped cilantro and cumin and
lime juice.
for Salsa Fresco 500g tomatoes (diced) 1 small onion (diced)-- in this case optional 1 red bell pepper and 1 yellow bell pepper (deseeded and diced) 2 small handfuls
of chopped coriander 1
lime / 1/2 lemon
juice sea salt to taste — in this case optional
2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely
chopped 5 - 6 sprigs
of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles
of a grassy and peppery Extra Virgin Olive Oil the
juice of one large
lime the
juice of half an orange Sea Salt and black pepper to taste
1 mango, peeled (or a peach or equal amt
of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely
chopped Juice of 1
lime, plus wedges for garnish
chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and pepper 1/4 cup oil for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt
Juice of 1
lime 2 tablespoons
chopped cilantro
2 tbsp extra virgin olive oil 2 tsp red curry paste 3 cups cubed pumpkin 2 cups cooked chickpeas 1 cup coconut milk 1/2 cup leaks
chopped sideways 2 spring onions Spices: curry, chili, ground coriander Himalayan salt 1 tbsp Tamari or Shoyu soy sauce small bunch
of parsley bunch
of swiss chard mung bean or rice noodles lemon
juice, or
lime juice
You're going to let the
chopped red onion soak in the
lime juice while you're
chopping everything... it helps take a little bit
of the «bite» out
of the onion.
3/4 C pineapple,
chopped 2 other pieces seasonal fruit in any combo: 1 banana, peach, pear or green apple, 2 large handfuls
of berries, or 2 kiwis 6 - 8 oz vanilla Greek yogurt splash
lime juice 1 C unsweetened almond milk 1/2 C coconut water 2 Tbsp chia seeds
This delicious salsa mixture is made
of chopped mangoes, tomatoes, red pepper, red onion, avocado,
lime juice and El Yucateco Chipotle Hot Sauce.
Add a tablespoon
of finely
chopped fresh cilantro, a quarter cup
of freshly squeezed
lime juice, half a teaspoon
of balsamic vinegar, and a quarter
of a teaspoon
of cinnamon.
16 oz fresh corn on the cob (or a can
of corn) 1 can
of black beans rinsed 3 roma tomatoes
chopped 1/2 red onion,
chopped 1/2 fresh jalapeno pepper finely
chopped 3 cloves garlic, finely
chopped Juice from 2 fresh
limes Whole bunch
of chopped fresh cilantro A dash
of your favorite hot sauce (I use Chalula).
1 large onion, diced 2 - 4 cloves garlic, diced 2 tablespoons chipotle in adobo sauce, blended 1 green bell pepper, diced 1 - 3 jalapenos, diced 1 tablespoon cumin 1 teaspoon oregano 1 bay leaf salt & pepper, to taste 4 15 - oz canned black beans, rinsed and drained 4 cups
of chicken stock 1 15 - oz canned tomatoes, diced 1 cup corn 1/2 cup cilantro,
chopped 1 - 2
limes,
juiced
Chop the cherry tomatoes into quarters and add them into a bowl together with the finely
chopped onion, some
chopped coriander (reserved some for sprinkling at the end) and a squeeze
of lime juice.
Ingredients: 1 roma tomatoes — seeded &
chopped into cubes 1/2 red bell peppers —
chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions -
chopped into small pieces 2 - 3
lime wedges 1 - 3 pieces
of canned pineapple —
chopped into cubes 1 - 2 Tbsp canned pineapple
juice 1 - 2 cilantro -
chopped (I didn't have any so I skipped this one) Salt, black pepper, dash
of cumin, dash
of garlic powder according to taste (I didn't quite measure these).
2 peaches, pitted and
chopped 1/4
of a red onion, diced 1/2 jalapeño, diced 1 yellow pepper, finely
chopped 1 red pepper, finely
chopped 1 handful
of cilantro leaves, washed,
chopped 1
lime,
juiced 1 tablespoon
of good quality balsamic vinegar 1 tsp
of olive oil
Add 1/4 cup
of the tomatillo cooking liquid to the blender, as well as 2 cloves
of garlic, a half cup
of chopped onion, 1 tablespoon
of lime juice, and about 1/2 cup
of chopped cilantro.
Marinade: 1/4 cup
chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons sliced lemon grass
Juice of one
lime
For the quacamole — 2 ripe avocados, pitted and peeled — 1 small onion,
chopped — 1 clove garlic,
chopped —
juice of 1/2
lime — salt, pepper — fresh coriander,
chopped
Broth: 2 tablespoons whole coriander seeds 1 tablespoon peanut oil (or canola oil) 2 inch nub ginger, thinly sliced (no need to peel) 6 cloves garlic, smashed 1 large white onion, roughly
chopped 3 tablespoons sliced lemongrass 1 teaspoon salt 4 cups vegetable broth (or equivalent bullion) 6 cups water
Juice of one
lime
2 tablespoons extra virgin olive oil 1 medium onion,
chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup
chopped fresh cilantro Finely grated zest
of 1
lime Juice of 1/2
lime 1/3 cup finely
chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup
chopped scallions, for garnish.
oregano squeeze
of fresh
lime juice (optional) sliced scallions or
chopped cilantro (optional)
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth
of corn removed from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes,
chopped 1 avocado, diced 1 red bell pepper,
chopped fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want
juice of one
lime 1 chipotle chile (diced) & a couple spoons
of adobo sauce a couple small spoons
of mustard
4 med beets, quartered 4 c mung bean sprouts 2 c onions, sautéed 1 Tbsp chili powder 2 tsp curry powder
Juice of 2
limes Handful
of cilantro,
chopped A little flour, if needed
6 cups
chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch
of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely
chopped fresh cilantro
Ingredients: 4 tortillas / For the salsa, roughly
chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T
lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears
of corn / 1 C fresh tomatoes, coarsely
chopped / 2 C fresh ricotta mixed with 2 T each finely
chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1 sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears
of corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion,
chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1
lime, zest half and squeeze the whole
lime for
juice 1/2 cup cilantro,
chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper, freshly ground
Marinade (adapted from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper —
chopped juice of 2
limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1 cup fresh cilantro
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2
of the chiles above 1/4 cup
chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange
juice 1 tablespoon
lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and freshly ground black pepper
2 cups Wild Blueberries fresh or frozen (thawed) 1/2 medium onion (red or white), diced small 1 jalapeño pepper, seeded and minced (add more to taste) 1 medium red bell pepper, diced small 3 tablespoons
chopped parsley or cilantro 1/4 cup
lime or lemon
juice 1 teaspoon salt pinch
of cinnamon