Jess's Recipes

2 pounds of melon w/ rind · 1 jalapeno pepper – fine dice · 1/3 cup chopped basil · 1/4 cup lime juice · 1/4 cup minced onion red or scallion · S & P make this just before serving it and strain it first. I had this at a BBQ this past weekend and it was awesome! I highly recommend it. Just serve with tortilla chips as you would any other salsa.

4 tomatoes 1 C. cooked, shelled edamame 2 ears of corn, cooked (grilled is better) 1 diced mango 3/4 cup finely diced red onion 1 minced jalapeno no seeds 1 clove crushed garlic chopped cilantro S & P to taste   Make a few hours in advance for flavors to combine in the fridge.

Spicy Grilled Tuna with Garden Salsa 6 large cloves of garlic unpeeled 3 jalapeño chiles, stemmed 1/4 cup fresh lime juice 1 teaspoon salt, divided 4 tuna steaks (5 ounces each, about 3/4 inch thick) 2 cups diced heirloom tomatoes 1/4 cup diced red onion 1 tablespoon fresh cilantro, finely chopped 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh basil, finely chopped Vegetable oil cooking spray Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; dr...