Zesty Halibut in Ginger Dressing
Fit For Fall 2012 | Peggy Scheel
1 large jalapeno pepper, seeded and roughly chopped
2 serrano peppers, seeded and roughly chopped
1 large clove garlic
¼ – ½ medium onion, chopped
1 cup unpacked cilantro
Juice of ½ lime
2 teaspoons white vinegar
1 teaspoon salt
½ teaspoon cumin
1 ½ teaspoon Tony Chachere’s Original Creole Seasoning
1 teaspoon freshly ground black pepper
2 Roma tomatoes, cut into chunks
1 28-oz can whole tomatoes, tomatoes and juice separated
Put all ingredients through ground pepper, along with tomato juice into a blender or food processor. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well. Add the tomatoes and pulse for about 5 seconds on low speed until salsa consistency.
Serve with favorite vegetable chunks or celery sticks.
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