Salsa Yucateco Recipes

SALSA YUCATECO

Salsa Yucateco image

From Mollie Katzen's Moosewood Cookbook. "This recipe comes from the Yucatan area of Mexico. It was designed for baked fish, but it is also delicious on plain, cooked rice."

Provided by Heather U.

Categories Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups onions, diced
1/2 cup pimento stuffed olive, chopped
1 large green pepper, minced
1/4 cup olive oil
1 lemon, juice of
1 tablespoon ground annatto seed or 1 tablespoon paprika
1 teaspoon ground coriander
1 cup fresh orange juice
salt and pepper

Steps:

In a large heavy skillet, saute onion in the olive oil until translucent.
Add chopped olives and peppers. Saute 5 minutes.
Add all other ingredients and simmer 5-8 minutes.
Notes: Annatto seed, also known as achiote seed, has a mild flavor and beautiful red color. If you can't find it, you can use mild paprika instead. If you are going to use this sauce for fish, bake the fish right in it. If you plan to serve it as a topping for rice, ladle it onto cooked rice (don't cook them together).

Nutrition Facts : Calories 187.4, Fat 13.9, SaturatedFat 1.9, Sodium 4.9, Carbohydrate 17.6, Fiber 3.1, Sugar 8.8, Protein 1.7

YUCATAN SALSA

Yucatan Salsa image

This delicious recipe is courtesy of Sue Torres.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 2 cups

Number Of Ingredients 6

Ingredients

2 medium red onions, minced
4 plum tomatoes, minced
1 habanero chile, seeded and minced
Juice of 1 lime
Juice of 2 oranges
Coarse salt and freshly ground black pepper

Steps:

Place all ingredients in a medium bowl; stir until well combined. Let stand 1 hour at room temperature before serving.

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