Blackened Salsa I Recipes

FIRE ROASTED SALSA NEGRA (BLACK SALSA)

Steps:

• Cover the dried chiles with boiling water and let soak for 30 minutes. Make sure they are covered by the water.
• While the chiles soak, turn your broiler on high, and set the rack at the highest setting. Line a baking sheet with foil and arrange the tomatoes on it. Broil for about 15 minutes, turning occasionally, until the tomatoes are blackened all over. Set aside.
• Do the same with the pasilla and jalapeno peppers, leave them whole, don't chop. When they are blackened all over, remove and set aside.
• Repeat the procedure with the soaked peppers.
• Put the onion and the garlic in the food processor and pulse until finely minced. Turn into a large bowl. Add the salt, pepper, spices, lime juice and Worcestershire sauce.
• Chop the blackened tomatoes in quarters, and puree, in the food processor, working in batches if necessary. Add the puree to the bowl with the onions and spices.
• Remove and discard the stems from all the peppers and chop them in half. Puree them in the processor, and then add to the bowl. Note: I did not remove the seeds from the peppers.
• Add the olive oil to the bowl and blend everything together. Cover and refrigerate until chilled, or until ready to serve. Be sure to taste the salsa prior to serving to adjust any of the seasonings. Note, this is a relatively thick salsa.

BLACKENED CHICKEN WITH FRUIT SALSA

Steps:

• In a medium bowl, whisk together the vinegar, lemon juice, sugar, and sambal. Add the raspberries, pineapple, strawberries, kiwi, red onion, cilantro and mint and toss to combine. Cover and refrigerate for 20 to 30 minutes, ensuring flavors are well blended.
• Rinse the chicken breasts, pat dry with a paper towels, then generously coat with the blackening seasoning. In a large heavy-bottom pan, over medium-high heat, add the grapeseed oil and allow the oil to heat. Carefully add the chicken, cover and cook for 4 minutes, then reduce the heat to medium-low, and turn the chicken over. Repeat the cooking process until the chicken has reached an internal temperature of 160 degrees F on an instant-read thermometer, normally taking 13 to 15 minutes. Remove the chicken from the pan to a serving platter to allow it to rest and finish cooking. When the temperature reaches 165 degrees F serve with the fruit salsa.

BLACKENED SALMON WITH PINEAPPLE SALSA

Steps:

• Preheat the oven to 375°F.
• In a bowl, combine the blackening seasoning: the paprika, garlic granules, thyme, cayenne, and black pepper. Rub the seasoning onto all sides of the salmon.
• Coat a baking sheet with the coconut oil spray, then place the seasoned salmon on the sheet and bake it for 25 to 30 minutes, or until the salmon is firm but not dry.
• While the salmon is baking, prepare the salsa. Combine all the salsa ingredients in a bowl and let the flavors meld at room temperature until the salmon is ready. Top the cooked salmon with half the salsa, and reserve the other half in the fridge.

BLACKENED SALSA I

Steps:

• Position the top oven rack 4 to 5 inches from the broiler element; preheat the broiler.
• Combine the jalapeno pepper, shallots, garlic and cherry tomatoes in a large cast-iron skillet or a roasting pan; place in the oven to broil for 10 to 15 minutes, shaking the pan occasionally, until the vegetables are blackened all over.
• Remove from the oven and reserve the garlic; transfer the remaining vegetables to the bowl of a food processor and let cool slightly.
• When the garlic is cool enough to handle, discard the papery skins; add the garlic to the food processor, then add the sherry vinegar, salt and water. Pulse or process briefly until the mixture is pureed but still a little chunky. Taste and adjust salt as necessary; thin with water as needed. Serve immediately or refrigerate for up to 1 week.

BLACKENED ROAST SALMON WITH AVOCADO & MANGO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the paprika, oregano, cayenne, sugar, lime zest, garlic and oil in a bowl with a good pinch of salt. Toss the peppers, onions and beans with half of the spice paste in a large roasting tin, then cook in the oven for 25 mins.
• Remove from the oven and give the veg and beans a good mix. Lay the salmon on top, skin-side down, then brush over the remaining spice paste. Bake for a further 25 mins, until the salmon is cooked through.
• Meanwhile, for the salsa, halve, stone and finely chop the avocados and mango. Mix with the lime juice, chilli, coriander and some salt. Serve the salmon, veg and beans with the salsa and lime wedges for squeezing over.

BLACKENED SALMON TACOS WITH CHUNKY MANGO AVOCADO SALSA

Steps:

• Combine mangoes, avocado, orange bell pepper, and jalapeno in a large bowl to make salsa. Add lime juice, cilantro, and salt; mix to combine. Cover with plastic wrap and refrigerate.
• Sprinkle seafood rub, chili powder, salt, and black pepper over 1 side of each salmon steak; rub in with your fingers until evenly distributed.
• Coat the bottom of a large skillet with olive oil and heat over medium-high heat. Add salmon skin-side down and cook until skin is crisp, 4 to 5 minutes. Flip salmon and carefully peel off skin. Season top with seafood rub, chili powder, salt and black pepper. Continue cooking until lightly browned on the second side and salmon flakes easily with a fork, 4 to 5 minutes.
• Slice each salmon fillet lengthwise to create 6 pieces.
• Lightly oil another skillet over medium heat. Pan-fry corn tortillas, one at a time, until heated through and pliable, about 30 seconds per side.
• Place 1 piece of salmon on each tortilla. Top with salsa. Squeeze a wedge of lime on top.

BLACKENED SALSA

Steps:

• On a grill or dry pan put on the tomatoes, jalapenos, tomatillios and onions.
• Keep turning until all sides are blackened.
• Chop off the ends of the garlic, wrap in foil and bake in oven at 350 until soft or put on grill until soft.
• Remove tomatoes, jalapenos, onions and tomatillos when black and let cool.
• Remove garlic when soft.
• In a food processor combine tomatoes (make sure stems of tomatoes and jalapenos are removed) jalapenos, onions and tomatillos.
• Squeeze the roasted garlic into the processor.
• Puree until smooth.
• add salt, chiplote peppers and cumin.
• Puree again.
• Serve cold.