Tomato Caper Salsa Recipes

CALAMARI, TOMATO AND CAPER SALAD

Steps:

• For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
• For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
• Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

TOMATO SAUCE WITH CAPERS AND VINEGAR

Steps:

• Heat 1 tablespoon of the olive oil in a medium heavy saucepan. Add the onion. Cook, stirring often, until tender, about five minutes. Stir in the garlic. Cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, basil sprig, capers, salt and pepper. Bring to a simmer over medium-high heat, stir and reduce the heat. Simmer 10 to 15 minutes until cooked down and very fragrant. Remove the basil sprig. Stir in the vinegar, the remaining tablespoon of olive oil and the optional parsley or basil. Taste and adjust seasonings. Serve hot or cold.

ROASTED TOMATO SALSA

Steps:

• Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

ULTIMATE TOMATO SALSA

Steps:

• Combine the tomatoes, red onion, garlic, white wine vinegar, lime juice and coriander in a bowl. Stir, then refrigerate until ready to serve.

GRILLED SALMON WITH TOMATO, CUCUMBER AND CAPER SALSA

Steps:

• Whisk first 5 ingredients in small bowl. Season marinade with salt and pepper.
• Combine 1/2 cup marinade, cucumber and next 4 ingredients in medium bowl; season salsa with salt and pepper. Let stand 30 minutes; toss occasionally.
• Spray barbecue rack with nonstick spray and prepare barbecue (medium-high heat). Place salmon, skin side down, in large glass baking dish. Top with remaining marinade. Let stand 10 minutes. Sprinkle with salt and pepper.
• To grill salmon using fish basket:
• Spray basket with nonstick spray. Place salmon in fish basket, folding tail under if fish is too long. Place basket on barbecue and grill salmon, skin side up, 5 minutes. Turn basket over; grill salmon until just opaque in center, about 5 minutes longer. Turn salmon out onto platter.
• To grill salmon without using a basket:
• Spray rimless baking sheet with nonstick spray. Place salmon, skin side up, on sheet. Spray skin with nonstick spray. Slide salmon, skin side up, onto barbecue. Grill 5 minutes. Stand blade of large spatula at 1 long side of salmon to hold in place. From opposite side, slide rimless baking sheet completely under salmon. Hold salmon with spatula; turn sheet and salmon over, releasing salmon, skin side down, onto barbecue. Grill salmon until just opaque in center, about 5 minutes longer. Slide baking sheet under salmon; transfer fish to platter. Serve with salsa.

TOMATO CAPER SALSA

Steps:

• In a small non-reactive bowl combine all the ingredients.
• Best prepared at least 1 hour in advance to allow the ingredients to marinate.
• Yield is estimated.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

CHICKEN IN TOMATO-CAPER SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; sprinkle with pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Brown chicken on both sides; remove from pan., In same skillet, heat remaining oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, spinach, capers, basil and cayenne. Return chicken to pan. Cook, covered, 8-10 minutes or until chicken is no longer pink., Sprinkle with cheeses. Remove from heat; let stand, covered, until cheese is melted.

PAN SEARED SCALLOPS WITH FRESH TOMATO CAPER SALSA

Steps:

• Rub scallops with cumin, salt and pepper. Can sit in refrigerator from 5 minutes or longer up to 2 hours.
• Quarter grape tomatoes, add capers, lemon juice, red onions, jalapeño peppers, brown sugar, cumin, salt, and pepper; toss lightly together in a small bowl.
• Spray a skillet with non cooking spray, over medium heat, melt together butter, oil, and brown sugar.
• Add scallops 4 at a time, searing and browning on one side, turning over at the end of 3 minutes, and brown on second side. Continue with last 4 scallops.
• Place two cooked scallops on each plate, and top with fresh tomato caper salsa.