Allysunsspicytomatoandcornsalsa Recipes

SEASON ALL SEASONING BLEND

Season All Seasoning Blend image

This is what I use instead of seasoned salt lately and I use it on just about everything that needs salt.

Provided by Sherrybeth

Categories Savory

Time 5h10m

Yield 3 cups

Number Of Ingredients 14

Ingredients

2 cups salt
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon curry
1 tablespoon chili powder
1 teaspoon cayenne pepper
2 tablespoons onion powder
1 teaspoon allspice
6 tablespoons paprika
1 tablespoon celery salt
1 teaspoon dry mustard
2 tablespoons black pepper
1 teaspoon ginger
1 teaspoon nutmeg

Steps:

Mix all ingredients thoroughly and store in a large airtight container.

Nutrition Facts : Calories 147.2, Fat 3.5, SaturatedFat 0.7, Sodium 75486.8, Carbohydrate 31.2, Fiber 9.3, Sugar 13.4, Protein 5

MEXICAN-STYLE CORN SALAD

Mexican-style corn salad image

Throw together this simple, no-cook salad in 15 minutes flat for a colourful, speedy side dish

Provided by Chelsie Collins

Categories Side dish

Time 15m

Number Of Ingredients 7

Ingredients

2 x 340g cans salt-free sweetcorn , drained
1 red onion , finely chopped
2 large tomatoes , deseeded and finely diced
½small pack coriander , roughly chopped
juice 2 limes
4 tbsp extra virgin olive oil
2 tsp clear honey

Steps:

Combine the sweetcorn, onion, tomatoes and coriander in a large bowl. Make the dressing by whisking the lime juice into the olive oil and add the honey. Season to taste and pour over the corn salad. Toss to coat everything before serving.

Nutrition Facts : Calories 165 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

PEPPERCORN SAUCE

Peppercorn sauce image

This simple peppercorn sauce is packed with flavour and is a must-have when serving up steak. Red wine, double cream and stock make a rich, flavoursome condiment

Provided by Good Food team

Categories Condiment

Time 25m

Number Of Ingredients 7

Ingredients

1 tbsp butter
2 large shallots , finely chopped
3 tsp green peppercorns , in brine, drained
3 tbsp brandy
100ml red wine
200ml good-quality beef stock
4 tbsp double cream

Steps:

Put the butter in a large, high-sided frying pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned. Add the brandy and cook until it has reduced away to almost nothing.
Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. Add the stock and reduce again, this time by two-thirds, this will take around 5 mins. Stir the cream into the sauce and allow it to thicken slightly. Check the sauce is seasoned to your liking before serving with steak.

Nutrition Facts : Calories 232 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium

SPICY SOUTHERN HOT CORN RECIPE BY TASTY

Spicy Southern Hot Corn Recipe by Tasty image

Spice up your plain dinner sides with this southern hot corn recipe. It cooks all in one pan for easy cooking and easier cleanup. You can also pair it with chips and eat It as a dip!

Provided by Nichi Hoskins

Categories Appetizers

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
4 oz cream cheese, cubed
3 tablespoons jalapeño, chopped
1 tablespoon jalapeño brine
½ cup red bell pepper, diced
½ cup green bell pepper, diced
2 cans yellow corn, drained
1 teaspoon paprika
1 teaspoon kosher salt
1 cup shredded cheddar cheese, divided
2 tablespoons mexican crema, for garnish
2 green onions, sliced, for garnish

Steps:

Melt the butter in a large cast iron skillet over medium heat. Add the cream cheese and cook until softened and spreadable, about 3 minutes.
Add the pickled jalapeños, jalapeño brine, and red and green bell peppers. Sauté for 3 minutes, until the peppers are tender.
Add the corn, paprika, and salt and sauté until fully combined, about 5 minutes.
Stir in ½ cup (50 G) of cheddar cheese. Spread the corn in an even layer, then sprinkle the remaining ½ cup (50 G) cheddar cheese on top.
Turn the broiler on. Transfer the skillet to the oven and broil for 10 minutes, or until the cheese on top is golden brown.
Remove the pan from the oven. Let cool for 5 minutes. Top with the Mexican crema and green onions, then serve warm.
Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams

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