Southwest Relish Recipes

SOUTHWEST RELISH

Southwest Relish image

Again this recipe is from the school cookbook.I feel that these recipes are good because these students got them from thier parents.Enjoy!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Time 15m

Number Of Ingredients 10

Ingredients

6 oz tomatillos, fresh, chopped about 1 cup
1 medium tomato,seeded and chopped about 3/4 cup
1 small green bell pepper,diced about 3/4 cup
1 small red bell pepper,diced about 3/4 cup
1 small yellow bell pepper, diced about 3/4 cup
1/4 c pine nuts toasted
2 clove garlic, finely chopped
1 Tbsp snipped fresh sage leaves
1 Tbsp lemon juice
1/4 tsp salt

Steps:

1. Mix all ingredients. Cover and refrigerate at least 1 hour.

SWEET PEPPER AND CORN RELISH

Sweet Pepper and Corn Relish image

This relish comes together in a snap. Add fresh flavor and eye appeal to grilled meats, fish, and sausages. We particularly like it on salmon, and it's also tasty with tortilla chips or as a topping on hot dogs and fish tacos. So very versatile.

Provided by lutzflcat

Time 15m

Yield 4

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
¾ cup fresh corn kernels
½ red bell pepper, diced
½ cup diced red onion
2 cloves garlic, minced
2 tablespoons fresh lime juice
1 teaspoon brown sugar
1 teaspoon lime zest
⅛ teaspoon cayenne pepper
1 green onion, minced
2 tablespoons chopped fresh parsley

Steps:

Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

Nutrition Facts : Calories 69.7 calories, Carbohydrate 11.1 g, Fat 2.8 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 8.2 mg, Sugar 3.8 g

SOUTHWEST RELISH

Southwest Relish image

Provided by My Food and Family

Categories Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1 can (11 oz.) green giant mexicorn, drained
2/3 cups chopped red onion
1/4 cup chopped Italian parsley
3 tablespoons lime juice
1 tablespoon olive oil
2 medium avocado, pitted, peeled and cut into bite-size pieces
2 tomatoes, cut in small pieces
1 clove garlic, finely chopped
1 can (15 oz.) Progresso black beans, drained, rinsed

Steps:

In a medium bowl, mix relish ingredients.
Cover refrigerate at least 1 hour to blend flavor.
Serve with Tostitos Scoops.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CATFISH WITH SOUTHWESTERN RELISH

Catfish With Southwestern Relish image

catfish fillet topped off with a southwestern relish made up of black beans, avocados, tomato, and a blend of spices...what's not to love!? Can serve alone with listed side suggestions or as a fish taco.

Provided by Hopkins82

Categories Catfish

Time 19m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 catfish fillets, 1/2 in. thickness
1 (15 ounce) can black beans, drained
1 medium ripe avocado, diced
1 medium tomatoes, diced
2 tablespoons thinly sliced scallions
1 teaspoon lime peel
3 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh oregano
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/2 teaspoon olive oil (for grill pan)
lime wedge (garnish)
cilantro, sprigs (garnish)

Steps:

Rinse fillets, dry, and set aside on plate.
In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne. Stir.
In a medium bowl, combine avocado, beans, and tomato. Pour half of the cilantro mixture over top and toss all ingredients. Cover with saran wrap and refrigerate.
Pour half of the remaining cilantro mix atop fillets. Turn fillets to coat and let stand 2-3 minutes (too long and acid starts to cook outside of fish).
Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.
Remove fish from plate and place on grill. Grill 2-3 minutes, turn, brush with remaining cilantro mixture, and cook 2-3 minutes or until fish flakes when tested with a fork.
Plate fish and top with the refrigerated southwestern relish.
Decorate with garnishes if desired. Side suggestions: couscous, rice, sauteed green beans, asparagus.

Nutrition Facts : Calories 480.8, Fat 24.1, SaturatedFat 4.6, Cholesterol 74.7, Sodium 236.7, Carbohydrate 32.1, Fiber 13.2, Sugar 1.4, Protein 35.6

GRILLED CHILI CHICKEN WITH SOUTHWEST RELISH

Grilled Chili Chicken with Southwest Relish image

Add pizzazz to grilled chicken with a chili-powder sprinkle and a peppy bean and corn relish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 can (11 oz) whole kernel corn, drained
2/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 tablespoon olive or vegetable oil
1 medium avocado, pitted, peeled and cut into bite-size pieces
1 clove garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 teaspoon chili powder
1/2 teaspoon paprika
1 cut-up whole chicken (3 to 3 1/2 lb)

Steps:

In medium nonmetal bowl, mix relish ingredients. Cover; refrigerate at least 1 hour to blend flavors.
Mix chili powder and paprika; sprinkle over chicken.
Heat gas or charcoal grill. Place chicken, skin sides up, on grill rack over medium heat. Cover grill; cook 15 minutes. Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning occasionally, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Serve with relish.

Nutrition Facts : Calories 450, Carbohydrate 31 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 10 g, Protein 34 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 3 g, TransFat 0 g

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