Spicy Sweet Salsa Recipes

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SWEET AND SPICY SALMON WITH GRAPEFRUIT SALSA



Sweet and Spicy Salmon with Grapefruit Salsa image

Moist salmon with a sweet but savory rub that is perfectly complemented by the fresh, tart grapefruit salsa.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 35m

Yield 4

Number Of Ingredients 16

1 ½ teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon finely ground black pepper
⅛ teaspoon cayenne pepper
1 ½ teaspoons brown sugar
1 pound salmon fillet
2 teaspoons Mazola® Corn Oil
2 cups grapefruit sections
⅓ cup chopped green onion
¼ cup chopped red bell pepper
¼ cup chopped fresh cilantro
1 jalapeno pepper, diced

Steps:

  • Preheat oven to 375 degrees F.
  • Combine paprika, onion and garlic powder, salt, oregano, thyme, black pepper, cayenne pepper and brown sugar in a small bowl.
  • Cut salmon into 4 portions and brush with oil. Distribute the rub over the salmon generously coating all surfaces. Place salmon on a shallow baking pan with sides.
  • Bake for 15 to 20 minutes, until fish flakes easily.
  • Coarsely chop grapefruit into bite size pieces. Combine all salsa ingredients and serve with salmon. Grapefruit salsa can be made ahead and refrigerated until ready to serve.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 16 g, Cholesterol 50.4 mg, Fat 9.3 g, Fiber 1.6 g, Protein 25.6 g, SaturatedFat 1.8 g, Sodium 199.2 mg, Sugar 13.5 g

SWEET AND SPICY SALSA



Sweet and Spicy Salsa image

This is my new favorite salsa recipe. When you first taste it, it's sweet and then the spice hits you. Instead of the fresh tomatoes you can use whole, canned tomatoes.

Provided by toosharps

Categories     < 30 Mins

Time 20m

Yield 15 serving(s)

Number Of Ingredients 10

1/3 cup jalapeno, sliced
32 ounces roma tomatoes, quartered
8 ounces tomato sauce
1 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon chili powder
2 teaspoons seasoning, mix (Cookie's preferred)
1/3 cup brown sugar
1 medium onion, finely chopped
4 ounces chopped green chilies

Steps:

  • Place the ingredients in a blender in the order given - jalapenos on the bottom, tomatoes next, etc.
  • Pulse for one second at at time.
  • Take a wooden spoon and mix ingreditents then pulse again until blended, but not too long where it will turn to liquid.
  • Serve with tortilla chips and enjoy!

Nutrition Facts : Calories 42.1, Fat 0.2, Sodium 87.4, Carbohydrate 10.1, Fiber 1.3, Sugar 7.8, Protein 1

SPICY SWEET PEACH SALSA



Spicy Sweet Peach Salsa image

This is an awesome sweet hot salsa. It's a canning recipe not a fresh mix so with this one, you can have Peach salsa all year round :-) I've changed the recipe some deleting the celery as I don't like it (but to keep the necessary proportions of acids the same for safe canning, I subbed 1 3/4 extra cups green pepper and a 1/4 cup hot pepper. I used jalapeno but you could use your favorite) & adding two extra peaches; This salsa is wonderful w/ grilled chicken or fish or just as a go along to chips.Be prepared;with the jalapenos it DOES have a bite.

Provided by JanetB-KY

Categories     Sauces

Time 2h30m

Yield 8 1/2 pint jars

Number Of Ingredients 9

3 lbs ripe tomatoes, peeled then chopped (about 7 medium)
2 cups celery, sliced (again I delete that & sub extra green peppers & hot peppers)
2 cups onions, chopped
2 green peppers, seeded and chopped (1 1/2 cups)
5 fresh peaches, peeled then chopped
1 cup sugar
1 cup white vinegar
1 1/2 teaspoons salt
1 1/2 teaspoons pickling spices, in cheesecloth

Steps:

  • Pour boiling water over tomatoes; leave for one minute.
  • Drain and cover with cold water.
  • Peel, chop and measure to get 1 1/2 quarts (6 cups) Pour boiling water over peaches and let sit for two minutes.
  • Drain water and immediately cover with cold water.
  • Let sit for about 5 minutes then peel; the water baths should make the peels come off fairly easily.
  • Put tomatoes and peaches into large heavy bottomed saucepan with all other ingredients.
  • Boil slowly, stirring often, until thickened, about two hours.
  • Remove spice bag and discard.
  • Pour into sterilized pint or half pint jars, leaving 1/4 inch headspace.
  • Process in boiling water bath for ten minutes; cool and store.

Nutrition Facts : Calories 184.7, Fat 0.7, SaturatedFat 0.1, Sodium 441.4, Carbohydrate 44, Fiber 4.7, Sugar 37.9, Protein 3

SWEET & SPICY PINEAPPLE SALSA



Sweet & Spicy Pineapple Salsa image

There's a definite kick to this fruity combination, which makes a colorful topping for chicken or pork.-Donna Kelly, Provo, Utah

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 12

1/2 fresh pineapple, peeled, cored and cut into 1/2-inch slices
2 jalapeno peppers
1 medium mango, peeled and finely chopped
1/4 cup finely chopped onion
2 green onions, finely chopped
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally., Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add the remaining ingredients. Chill at least 2 hours. Before serving, allow salsa to come to room temperature.

Nutrition Facts : Calories 83 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA



Spicy Sweet Shrimp with Pineapple Salsa image

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups uncooked basmati rice
3/4 cup canned black beans, rinsed and drained
2 teaspoons canola oil
1/2 cup finely chopped onion
1-1/2 cups unsweetened pineapple juice
1/4 cup packed brown sugar
1 tablespoon Sriracha chili sauce
3 cups cubed fresh pineapple
1 medium sweet red pepper, diced
1 cup chopped fresh cilantro
1 small red onion, finely chopped
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

Steps:

  • Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.

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