Strawberry Almond Salsa Recipes

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ALMOND SALSA RECIPE BY TASTY



Almond Salsa Recipe by Tasty image

Here's what you need: red bell pepper, oil, chiles de árbol, habanero pepper, pine nuts, sliced almond, small tomatillos, plum tomatoes, water, salt, red wine vinegar

Provided by Hitomi Aihara

Categories     Snacks

Time 30m

Yield 8 servings

Number Of Ingredients 11

1 red bell pepper
1 tablespoon oil
1 oz chiles de árbol, stems removed but left whole
1 habanero pepper, split lengthwise
2 tablespoons pine nuts
3 tablespoons sliced almond
1 lb small tomatillos, rinsed and peeled
2 plum tomatoes, quartered
1 cup water
salt, to taste
2 tablespoons red wine vinegar

Steps:

  • Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
  • Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
  • Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
  • Transfer mixture to a blender along with the bell pepper and purée until smooth. Add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. Any unused salsa will keep, covered tightly, in the refrigerator for a week.
  • Enjoy!

Nutrition Facts : Calories 90 calories, Carbohydrate 9 grams, Fat 5 grams, Fiber 3 grams, Protein 2 grams, Sugar 5 grams

ALMOND STRAWBERRY SALAD



Almond Strawberry Salad image

It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. -Renae Rossow, Union, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 6

3 cups fresh baby spinach
1/2 cup sliced fresh strawberries
1/4 cup honey-roasted sliced almonds
1 tablespoon cider vinegar
1 tablespoon honey
1-1/2 teaspoons sugar

Steps:

  • Place spinach, strawberries and almonds in a large bowl. Mix vinegar, honey and sugar until blended; toss with salad.

Nutrition Facts : Calories 75 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 98mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SIMPLE STRAWBERRY SALSA



Simple Strawberry Salsa image

This is a perfect alternative to plain fruit or sugary snacks! Can be served with multi-grain or cinnamon-sugar tortilla chips.

Provided by Michelle Westbrook

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 45m

Yield 10

Number Of Ingredients 6

1 tablespoon lemon juice
1 ½ teaspoons white sugar
1 cup finely chopped strawberries
1 (8 ounce) can unsweetened crushed pineapple, drained
3 kiwis, peeled and finely chopped
1 naval orange, peeled and cut into small pieces

Steps:

  • Stir lemon juice and sugar together in a bowl to dissolve the sugar; add strawberries, pineapple, kiwis, and orange pieces and stir to coat in the lemon juice mixture.
  • Cover bowl with plastic wrap and refrigerate at least 30 minutes.

Nutrition Facts : Calories 43 calories, Carbohydrate 10.8 g, Fat 0.2 g, Fiber 1.6 g, Protein 0.6 g, Sodium 1.1 mg, Sugar 8.3 g

WARM CHOCOLATE PUDDING ENCHILADAS WITH STRAWBERRY ALMOND SALSA



Warm Chocolate Pudding Enchiladas With Strawberry Almond Salsa image

Provided by Bryan Miller

Categories     quick, dessert

Time 30m

Yield 6 servings

Number Of Ingredients 16

1/4 pound semi-sweet chocolate
1 ounce (1/4 stick) unsalted butter, soft
3 1/2 cups milk
2 tablespoons cornstarch
1/4 cup cocoa
3/4 cup sugar
2 eggs
3 egg yolks
1/4 cup Kahlua
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa
2 tablespoons sugar
1 1/4 cups milk
2 eggs
Butter for cookie sheet
Strawberry almond salsa (see recipe)

Steps:

  • Melt chocolate and butter over simmering water in top of a double boiler.
  • Pour 1/2 cup of the milk into a medium-size bowl. Whisk in the cornstarch, cocoa and 1/4 cup of the sugar.
  • In a medium-size saucepan over medium heat, scald remaining 3 cups of milk and 1/2 cup of sugar by heating to just under a boil, when it begins to foam. Remove from heat, and whisk hot liquid into the cornstarch mixture. Return to heat and, while constantly scraping bottom of pan with a whisk, cook until tiny bubbles boil up for 10 seconds, no more.
  • Put eggs and egg yolks in a bowl. Whisking vigorously, slowly drizzle in one cup of hot liquid. Pour everything back into saucepan. Simmer until tiny bubbles boil up again, constantly scraping bottom of pan with a whisk. Stir in Kahlua. Strain pudding, and fold in the melted chocolate and butter. Cover with wax paper to prevent a skin from forming. Set aside for one hour. Refrigerate until chilled.
  • To make enchiladas, first make the crepes. Put flour, cocoa, sugar, milk and eggs in the bowl of a food processor, or blender and run at high speed for one minute. Scrape down the sides, and run for another 10 seconds. Let batter rest in refrigerator for 30 minutes.
  • Place a nonstick saute pan or crepe pan over medium-high heat for one minute. Remove it from heat and, holding it with one hand, pour 1/4 cup of the batter into it. Quickly tilt it so a thin film of batter coats pan's bottom. Return pan to heat, and cook for 1 to 2 minutes, or until the top looks set but not dry and you can lift crepe with a rubber spatula and then your fingers. (Cover your free hand with a paper towel to catch finished crepe.)
  • Place crepes cooked-side-up on a sheet of waxed paper, and repeat with rest of batter. You should have 8 to 10.
  • Preheat oven to 400 degrees. Lightly butter a cookie sheet.
  • Place a crepe, cooked side up, on a dry work surface. Drop about 1/4 cup of pudding in the center. Spread it from side to side, leaving one-inch borders. Fold bottom edge over the center of the pudding. Next, fold the right side of the crepe back to the middle; repeat with the left side. Fold the last section toward the middle to make the enchilada. Repeat with remaining crepes. These may be prepared up to a day in advance.
  • Place each enchilada, seam side down, on buttered pan. Bake for 5 to 7 minutes to warm them. Serve with strawberry almond salsa.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 9 grams, Carbohydrate 76 grams, Fat 25 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 134 milligrams, Sugar 54 grams, TransFat 0 grams

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