Avocado, Tomato and Serrano Salsa

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Just a great salsa!

Ingredients

  • 2 avocados, diced

  • 1 pint cherry tomatoes, diced

  • 1/4 cup diced red onion

  • 2 serrano chiles, seeded & diced (about 2 tablespoons)

  • 2 cloves garlic, minced (about 2 teaspoons)

  • 2 tablespoons chopped fresh cilantro

  • Juice of 1 lime (about 2 tablespoons)

  • 1 tablespoon white wine vinegar

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon coarse kosher salt

Instructions

Combine all of the ingredients in a non-reactive bowl. Cover and refrigerate at least 2 hours before serving.

Peaches and Screams Fatalii Salsa

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The deliciously fruity salsa can be kept in the refrigerator for a few days, but fresh it’s just best. Tip: For a killer tropical seafood sauce, simmer the salsa in a small saucepan with about 1/2 cup of Chardonnay for 10 minutes, then puree it.

Ingredients

· 2 nice, ripe peaches (always a beautiful sight)

· 1 Fatalii pod

· 1 teaspoon sunflower oil

· 1 teaspoon fresh ginger root, finely chopped

· 1 teaspoon fresh mint leaves, chopped,

· 2 teaspoons lime juice, freshly squeezed

· A pinch of salt

Instructions

Peel and core the peaches, cut them into about 1/5″ cubes. Using gloves, finely chop the Fatalii pod. In a small bowl, mix all ingredients and let sit for at least an hour. Scoop with corn chips or use over grilled chicken, fish or seafood.

Grilled Mahi-Mahi with Pineapple-Jalapeño Salsa

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Tuna steaks, swordfish, shark or any firm fish could be substituted if desired. The pineapple salsa is an excellent contrast in flavor, texture and temperature.

Ingredients

For the Fish:

  • 4 (6- to 7-ounce) mahi-mahi steaks, about one-inch thick

  • 1/4 cup olive oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • Kosher salt

  • Cracked black pepper

For the Salsa:

  • 1 red onion, chopped

  • 2 jalapeño peppers, minced

  • 1/4 cup chopped fresh cilantro

  • 1 cup unsweetened pineapple juice

  • 1 tablespoon fresh lime juice

  • 1 tablespoon red wine vinegar

  • 2 tablespoons vegetable oil

  • 6 slices fresh pineapple, about 1/2-inch thick

 

Instructions

For the Fish:

In a medium mixing bowl, combine olive oil, two tablespoons of the lemon juice, garlic and ginger. Using a resealable food bag, marinate the fish, refrigerated, for one to two hours. Remove the steaks from the marinade and pat dry. Drizzle remaining lemon juice on fish and season fish with salt and pepper.

Preheat the grill for medium high direct cooking. Grill the fish for about 10 minutes per side.

For the Salsa:

In a medium mixing bowl, combine the onion, jalapeño, cilantro, pineapple juice, lime juice and vinegar. Allow the salsa to marinate at room temperature. Preheat the grill for medium high direct cooking. Lightly coat the pineapple slices with the oil. Grill the pineapple slices for four minutes, flip and continue cooking other four minutes. Remove from grill, coarsely dice and add to the salsa. Refrigerate salsa at least two hours before serving.

Serve with grilled fish or alone as an appetizer.

 

 

Roasted Hot Peppers in Soy Sauce

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This sauce will stay fresh for at least 1 week. Serve as an accompaniment to Korean grilled meat dishes.

Ingredients

  • 4 Korean hot green peppers or jalapeño peppers

  • 4 Korean hot red peppers or other hot red peppers

  • 3 tablespoons soy sauce

  • 1 tablespoon rice wine or vermouth

  • 1 green onion, white and pale green part only, finely minced

  • 2 garlic cloves, crushed and finely chopped

  • 1 tablespoon toasted sesame seeds

  • 1 walnut half, finely chopped

  • 1 tablespoon sesame oil

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon salt

Instructions

Wash the hot peppers and pat dry. Roast the peppers under a broiler or on the stovetop until all sides are broiled and blistered, but not charred. Discard the stems and chop peppers crosswise into 1/4-inch rounds, seeds and all.

In a small bowl, combine all ingredients and mix well. Store leftovers in a tightly sealed container in the refrigerator.

Fresh Hot Pepper Sauce

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Use as a topping for soups and noodles, or as a refreshing salad dressing. Store leftovers in a tightly sealed container in the refrigerator. The sauce will stay fresh for weeks if refrigerated.

Ingredients

  • 5 garlic cloves

  • 10 hot red Korean peppers, coarsely chopped (or 1 cup hot red pepper flakes)

  • 3 tablespoons salted shrimp (Available at Korean food markets)

  • 12 cup rice wine or vermouth

  • 1/4 cup sesame oil

  • 1/4 cup vegetable oil

Instructions

Mash the garlic well with a mortar and pestle. Add the peppers and pound into a paste. Transfer mixture to a bowl and add the remaining ingredients. With a wooden spoon, mix into a coarse paste.