Chili Lime Salsa Recipes

CHILI LIME CHICKEN WITH AVOCADO FETA SALSA

Steps:

• In a large bowl, combine all of the ingredients and lightly toss until well combined. If time allows, refrigerate the salsa for at least one hour before serving. Doing this will allow all of the vibrant flavors in this salsa to really come together.
• Pre-heat your barbecue or on the stove top, heat a grill pan over medium-high heat.
• In a large bowl, combine the lime juice, olive oil, garlic, and cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Whisk to thoroughly mix.
• Toss the chicken breasts in the marinade until evenly coated. (If time allows, let the chicken marinate in the sauce for a few hours)
• Place the chicken breasts on the pre-heated grill, pour over any marinade that is left in the bowl. Grill the chicken until it is cooked all the way through or if you are using a thermometer, until it has an internal temperature of 165°F. Top with Avocado-Feta Salsa, and enjoy!

FISH WITH CHILLI, MANGO & LIME SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Make 3-4 slashes on each side of the fish. Rub in the seasoning, lime zest and oil, making sure you get it right into the slashes and the cavity. Place on a baking tray lined with foil and bake for 12-15 mins or until just cooked through.
• Turn the grill to high and cook for 2-3 mins more to char the skin. Cover and rest for a few mins.
• For the salsa, mix the mango, chilli, avocado, spring onions, coriander and lime juice, and season. Bring a small pan of water to the boil, add the beans and cook for 4 mins, then drain. Serve the fish with rice, beans and salsa.

CHILI'S SALSA RECIPE

Steps:

• Juice the lime
• Add the jalapeno, onion and garlic to a food processor. Pulse for 10 seconds.
• Add in all other ingredients and process to mix. Do not puree. It is OK to have a slightly chunky salsa.
• Pour into a container with a lid and chill in the fridge.
• Serve with your favorite tortilla chips.

SOUTHWESTERN-STYLE LIME CHILI

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
• Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
• Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.

CHILI LIME SALSA

Steps:

• Tip 1: As with most salsas and sauces, this salsa is best made a day in advance in order for the flavors to meld. It can be stored in the fridge for up to a week.
• Tip 2: Use ripe tomatoes! This is the perfect recipe to use up tomatoes that are getting mushy. If you can't get fresh garden tomatoes, use Romas from the store for best flavor You can place the tomatoes in a paper bag for 24 hours to ripen them further if needed. It's important to de-seed the tomatoes so that your salsa is not watery. See directions below.
• Tip 3: Cilantro stems contain a ton of flavor, so use them! It will save you time by not having to pluck the leaves off.
• Tip 4: When juicing any citrus fruit, you'll get more juice if the fruit is warm. After zesting, zap your naked limes in the microwave for 15-30 seconds before cutting in half and juicing.
• Tip 5: White onions have that sharp flavor that you need to give salsa it's kick, so don't substitute.
• Tip 6: The heat of a jalapeno comes from its seeds, so de-seed them if you want a milder salsa. I usually de-seed one, and leave the seeds of the other. OPTIONAL: For richer flavor, you can fire roast your peppers over a gas burner, or in a cast iron skillet on an electric stove . Once they are black on all sides, seal them in a plastic baggie to sweat for 30 minutes, then peel them. ALWAYS WEAR GLOVES when handling peppers.
• Tip 7: You can make your own taco seasoning, or use a packet. I prefer McCormick HOT taco seasoning because it has the most flavor. Don't worry, there's not enough cayenne in the packet to make your salsa too spicy. If you want it spicier, add additional cayenne or extra chopped jalapeno with seeds.
• To begin, you'll need a very large mixing bowl, a medium bowl that a strainer/colander will fit in, and a small bowl for juice/trash/seeds.
• Cut tomatoes into quarters, remove core, then use your fingers to scoop out the seeds and juice into the small bowl, leaving the empty "shell" of the tomato. Using a very sharp knife, chop the tomatoes into small, quarter inch pieces. place the chopped tomato in the strainer over the medium bowl to drain any additional liquid. When all the tomatoes are in the strainer, sprinkle them with the salt and stir, then allow them to rest in the bowl for about 30 minutes while you prep the other ingredients. The salt will draw out extra moisture and drain it into the bowl below.
• Rinse the entire bunch of cilantro under cold water, then blot it dry with paper towels. Mince the cilantro, including the stems. Add cilantro to the large mixing bowl.
• Peel and chop the onion into very small pieces, a little larger than a mince, and add it to the large bowl.
• De-seed jalapenos as desired, then chop finely and add to large bowl.
• Zest two limes, add zest to bowl. Then warm the limes and juice both into the bowl.
• Add the cans of chilies and tomato sauce, the minced garlic, and the taco seasoning to the bowl.
• Now add the strained, salted tomatoes to the bowl and stir the salsa well. Add additional salt and seasonings to taste. When tasting, be sure to use a tortilla chip. Sometimes it seems like you need more salt, but tasting it with the salty chip will be enough.
• For best flavor, refrigerate 24 hours.

CHILI LIME SALSA

Steps:

• Chop tomatoes, jalepeno, onions and cilantro up by hand into small pieces.
• Mix together in a bowl.
• Add salt, olive oil and lime juice.
• Mix throughouly and chill in the refridgerator for about an hour.
• Remix before serving.

TOMATO CHILE SALSA

Steps:

• Preheat broiler.
• Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
• Cool to room temperature, about 30 minutes.
• Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
• Transfer to a bowl and stir in cilantro. Season with salt.

FISH TACOS WITH KUMQUAT SALSA RECIPE BY TASTY

Steps:

• Make the kumquat salsa: In a small bowl, stir together the kumquats, red onion, Fresno chile, cilantro, lime juice, and salt.
• Make the fish tacos: Season the halibut with the salt, ancho chile powder, garlic powder, and cumin.
• Heat the grapeseed oil in a medium cast iron skillet over high heat. Add the halibut and cook, flipping once with a fish spatula, until seared and cooked through on both sides, about 3 minutes per side, depending on the thickness of the fish. Remove the fish from the skillet and flake into large pieces with a fork.
• In a medium bowl, toss the red cabbage with the lime juice and a pinch of salt.
• Assemble the tacos: Add some of the red cabbage to the tortillas, then top with some of the fish, a spoonful of kumquat salsa, a few slices of avocado and radish, and a sprinkle of cilantro.
• Enjoy!
• RECIPE BY: Talia Goldstein

CHILI LIME SHRIMP TACOS WITH CREAMY SALSA

Steps:

• For the Creamy Salsa, mix mayonnaise and salsa in small bowl until well blended. Cover and refrigerate until ready to serve.
• For the Shrimp Tacos, mix chili powder, garlic powder, cumin and salt in small bowl. Toss seasoning mixture with shrimp in medium bowl until evenly coated.
• Heat oil in large skillet on medium heat. Add seasoned shrimp; cook and stir 4 minutes or just until shrimp turn pink. Stir in lime juice.
• Serve shrimp in warmed tortillas. Top with Creamy Salsa and desired toppings, such as shredded cabbage or lettuce, chopped avocados, tomatoes and fresh cilantro, and lime wedges.