easy salsa

Jazz up your fish routine with this super-easy recipe for Blackened Tilapia with Avocado Salsa from Delish.com.

Blackened Tilapia

brown sugar

cumin

kosher salt

paprika

oregano

tsp. black pepper

garlic powder

(6-oz.) tilapia filets

olive oil

avocados, diced

tomatoes, diced

jalapeño, minced

cilantro

lime

Kosher salt

black pepper

How often are you cooking seafood at home?

I am the dad and the chef for my family. I'm always looking up new recipes to try and keep things interesting.  I have never taken the time to go back and write a review for all of the delicious things I have cooked. But,  oh man! This was one of the best tasting things I've ever cooked!! 10 out of 10! The salsa was good, but the fish was fantastic by itself!

I made this last night I bumped the sugar down to 2 teaspoons instead and I did a teaspoon of chili powder also other then that I kept the recipe the same. I also added lemon to the salsa so the avocado doesn’t turn brown if we didn’t finish it all. The fish was so good. I’m making more today.

Delicious! Followed the recipe. Loved the hint of sweetness. Great avocado  salsa. Had a bunch of the salsa leftover (fish was all gone!) so added a can of drained/rinsed chickpeas for a bonus salad tomorrow.

Used just a pinch of sugar and was fairly happy with the result. Too salty for our taste (perhaps because no sugar to balance) but I’ll def make this again with less salt. Added some white onion to the pico - delish!

Great!!! Made the whole dish without the brown sugar as others recommended and it was fabulous! Threw it on a bed of spinach.

I loved it. I made it for my family the day I saw it delicious

How many calories are in this without the salsa? Thanks

I love blackened tilapia, spice is my friend.  I made this minus the sugar and added chili powder.  Mmm mmm good

Take out the brown sugar completely. It was way too sweet and wasn’t a great flavor combo.

I should’ve read the comments on the sugar because it def ruined the entire fish for me. Way too sweet. Next time I’ll omit. Other than that, good recipe.

I didn't try the avocado part, but the tilapia was delicious. I didn't use brown sugar. I used a tad bit of honey, just a small drizzle on each piece of fish. It was delish!

Love love love this recipe! And very easy to make

I thought that all tilapia is farm raised.I don't buy or eat farm raised fish.

I loved this. It was nice to have a change of pace with the sweetness. I will definitely be making it again

So I made this recipe exactly as it is. My daughter loved it. My husband and I thought it was too sweet for fish. The recipe was good would be better on chicken.

https://streaming.hearstdigitalstudios.com/manual_upload/57ee7de0bbddbd6d99446d6d/mp4/Parmesan_Crusted_Tilapia_WIDE_FINAL_1475247595_4000_hd_v3.mp4

This Parmesan-Crusted Tilapia will make you feel like you went out to a fancy seafood restaurant.

Parmesan-Crusted Tilapia

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Salsa verde (green sauce)

tarragon

packs flat-leaf parsley

wild garlic (or 2 garlic cloves)

Dijon mustard

small capers, drained, rinsed and roughly chopped

extra virgin olive oil

tbsp sherry vinegar

Chop the herbs and garlic, mixing&nbsp;with 1 tsp sea salt, until very fine.&nbsp;

Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.&nbsp;

Add the vinegar, little by little, stirring and tasting as you go &ndash; trust your palate!

Easy Homemade Salsa made with tomatoes, cilantro, jalapeno, green chilies, green onions, and salt. This is the quickest homemade salsa and can be made in a blender in 5 minutes!

Easy 5-Minute Blender Salsa

(1) 26-ounce can Whole or Diced Tomatoes

Cilantro Leaves ((stems chopped off))

Jalapeno ((or 1/2 jalapeño for less heat))

Green Onions ((sliced))

can Diced Green Chiles

Roma Tomatoes ((diced))

Salt

Add whole canned tomatoes, cilantro leaves, and jalapeno into a blender. Blend until pureed. You don&#39;t want to overmix or the salsa will become foamy.

Pour into a large bowl. Add sliced green onions, diced green chiles, diced fresh roma tomatoes, and salt to taste. Add more salt if needed.

Serve with chips at room temperature.

Loaded with delicious vibrant flavor, this easy salsa comes together in less than 10 minutes. It's perfect to serve with chips, tacos or with other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.

Best Ever, Super Easy Salsa

tomatoes

red pepper (well-drained)

green chiles

½ medium red onion (roughly chopped)

onions

garlic (peeled)

jalapeño peppers (seeded (if you

salt

lime juice

Drain the tomatoes, reserving the juice.

Combine all ingredients except reserved tomato juice in the bowl of a food processor. Pulse on and off until all ingredients are finely chopped and salsa is desired consistency. We like it a bit chunky, but if you like a smoother salsa, just keep pulsing. If you like a thinner salsa, add the reserved tomato juice and pulse one more time.

Taste for seasoning and adjust as needed. Serve with chips, tacos or other Mexican entrees, as a baked potato or omelet topping, soup garnish, etc.

This particular salsa is made with native Mexican green beans called guajes. Learn how easy is to make and enjoy with your favorite foods.

Salsa de Guajes

guajes (+ 1 tablespoon for garnish)

jalapeño peppers

tomatillos

garlic

salt (to taste)

Heat a cast-iron skillet or a comal and roast tomatillos and green chilies for a couple of minutes.

Remove chilies and tomatillos and roast quickly the guajes.

Add garlic, salt, and guajes to a molcajete or mortar and grind for a couple of minutes (read notes).

Add the remaining ingredients in batches so they will be easier to grind.

Keep grinding until you achieve the desired texture for your salsa. If needed, add a few tablespoons of water.

Adjust salt to taste, garnish with fresh guajes and serve.

Thank you for this recipe. A few years back it was difficult to find any recipe including guajes. I am mexican american 1st generation and I grew up eating these treats. I stay away because they can be heavy to the stomach. Why, well because when I start with one I do not stop. Love to eat them raw, in chile con costillitas, refried beans, carne asada the list goes on. I was so delighted when I stumbled on this recipe. Thank you for giving these gems credit for their goodness.

I haven't tried the recipe yet but leaving 5 stars for the knowledge and various regional uses of guajes! Such good info for someone trying to figure out what they are and how to use them.

I always buy the beans cleaned and ready to use, life changer if you don't have a lot of time. I always pair salsa de guajes with mojarra frita. I just find their combination so good and perfectly balanced!

Roasted tomatillos, chile de árbol and guajillo peppers are blended together with garlic and salt to yield one of the most delicious salsas to drizzle over your tacos, tostadas or sopes.

Tomatillo Red Chili Salsa

½ lb tomatillos (husks removed and washed)

chile de árbol peppers (stem removed)

guajillo chili peppers

onion

garlic (skin on)

Place a comal or a cast iron skillet over medium heat and allow to heat up until smoky.

Place tomatillos, allow to roast for about 10 minutes or until they soften and charred spots appears, make sure to flip them from time to time to roast evenly.

Half way from tomatillos being roasted, add onions and garlic and roast until onions are translucent.

Add chilies and roast those for a few seconds too (read notes).

Peel garlic and add it to a blender with chilies, onions, and half of tomatillos.

Add 1 teaspoon salt and ½ cup of water. Blend at high until you&#039;ll have a  smooth salsa.

Add the remaining tomatillos. Pulse a few times to blend and combine the ingredients.

Adjust salt to taste and transfer the salsa to a bowl or jar.

Blend

Just made the salsa, it is Fantastic! Follow the directions and additional notes and you will be pleased.

Hi Mari,
Another variation on this recipe. This time I had no Chili de Arbol so used 5 Chili Guajillo, 2 Chipotle Meco (very smoky) and 1 dried red Bullet Chili. I also added a large Roma Tomato which needed using along with the onion and garlic to char. Living in Britain means that I can only get tinned tomatillos so I used a smallish tin of them.
Smothered some Chicken thighs (bone in) with 5 or so tablespoons of the salsa and slow baked. Delicious!
The rest of the salsa will go into my next Chile Rojo.
Wonderful!
Paul

Really lovely to find a recipe for Tomatillos that is not green. Admittedly, I used only 3 chilli de árbol but upped the Guajillos to 4 as I’ve spent the last week cooking for my parents. My Mother in particular only has to see the word “Habanero” to break out in a sweat! 
I served it as an accompaniment to your Breadcrumbed fish recipe along with Guacamole and warmed (flour) Tortillas. I used Haddock. Everyone very much enjoyed the meal so as a collective thankyou from my parents and I, THANKS for the recipes. X

I know that everyone has to warn everybody,
 but you can store this for more than 5 days.  Sealed container and it will be good for 5 Months.  Look at it and the Nose Knows Good or Bad.

I really like it! As good as any of the good salsa that I've had at some small family Mexican restaurants.
Thank you.

Can I used dried chilies?  If so, I would rehydrate them and remove seeds and stems.  Then add to the blender and move forward with recipe?

Thank you! I ended up using dried chili de árbol and dried guajillos. I toasted them both for a few seconds and then soaked them in hot water for about 20 minutes before blending them up with all the other ingredients. It worked perfectly and this sauce was absolutely delicious with tacos. Even better than my local taqueria! Thank you so much!

We LOVE this recipe! Can you please tell us how long will it last in a Mason jar in the refrigerator? Can it be frozen or otherwise stored for future use? Thank you in advance for your consideration!

This was spicier than I initially expected, need to tone it down a bit next time, my fiance could barely eat it haha, I had no problem though #spicelover here. At first this was thought of as a netflix snack but we had a lot left so we used it for taco as well. Great one, Maricruz!

Thank you so much! I made the salsa for my son, and he absolutely loved it! He has been missing salsa for a long time, and this really made his day. He said he hasn’t enjoyed Mexican food so much in years. The rest of the family loved it too, so much that I already need to buy some more tomatillos so I can make another batch. Thanks again for a great recipe!

Top 6 easy salsa recipes from across the web

The most viewed easy salsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blackened Tilapia

Salsa verde (green sauce)

Easy 5-Minute Blender Salsa

Best Ever, Super Easy Salsa

Salsa de Guajes

Tomatillo Red Chili Salsa

Top 6 easy salsa recipes from across the web

The most viewed easy salsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blackened Tilapia

Salsa verde (green sauce)

Easy 5-Minute Blender Salsa

Best Ever, Super Easy Salsa

Salsa de Guajes

Tomatillo Red Chili Salsa

The most viewed easy salsa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine