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Chef John's Spicy Shrimp Cakes
Appetizer Asian

Chef John's Spicy Shrimp Cakes

4.8

Prep
20 min
Cook
20 min
Total
100 min

Instructions

  1. 1 Combine shrimp, cilantro, garlic, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper in the bowl of a food processor; pulse until mixture begins to break down. Scrape down sides of the bowl. Continue processing until mixture is very smooth but not puréed and moves around the bowl as a mass; transfer to a mixing bowl. Cover with plastic wrap; press wrap against surface of shrimp mixture. Refrigerate until chilled, 1 to 2 hours.
  2. 2 Place panko on a plate. Scoop out 8 equal-sized portions of shrimp mixture; roll in panko to coat. Shape into thin patties.
  3. 3 Heat oil in skillet over medium-high heat. Add shrimp cakes, in batches; cook until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels. Repeat with remaining cakes.

By John Mitzewich

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Appetizer Asian

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

4.0

Prep
Cook
Total

Instructions

  1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
  2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
  3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Chef John's Chicken Lettuce Wraps
Appetizer Asian

Chef John's Chicken Lettuce Wraps

4.7

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
  2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
  3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
  4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

2-Ingredient Rotel Bean Dip
Appetizer American

2-Ingredient Rotel Bean Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Drain Rotel, and reserve liquid.
  2. 2 Combine tomatoes and black beans in a blender; blend until smooth. Add reserved liquid, a little at a time; blend until dip reaches desired consistency.

By ncope

Ridiculously Easy Queso Fresco "Dip"
Appetizer

Ridiculously Easy Queso Fresco "Dip"

3.7

Prep
10 min
Cook
3 min
Total
133 min

Instructions

  1. 1 Slice queso fresco in half horizontally, creating 2 rounds. Transfer to a shallow microwave-safe baking dish.
  2. 2 Spread salsa evenly over queso fresco and pour any residual juices around the dish for queso fresco to marinate in. Top with cilantro, jalapeño, and hot sauce. Cover with plastic wrap and let marinate for at least 2 hours, preferably longer.
  3. 3 Heat queso fresco in the microwave until slightly softened, about 3 minutes.

By Jillian Eileen

Salsa Deviled Eggs
Appetizer

Salsa Deviled Eggs

4.4

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
  2. 2 Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
  3. 3 Spoon about 1 tablespoon egg yolk mixture into each egg white half.
  4. 4 Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
  5. 5 Cover and refrigerate until serving time or up to 24 hours.

By Eggland's Best

Deliciosa Salsa Verde
Appetizer

Deliciosa Salsa Verde

4.8

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place tomatillos cut side down on a baking sheet.
  2. 2 Broil in preheated oven until slightly charred, about 5 minutes.
  3. 3 Transfer tomatillos to a food processor with cilantro, onion, jalapeno pepper, serrano pepper, lime juice, and sugar; pulse until well mixed.

By eileen

Chef John's Classic Guacamole
Appetizer

Chef John's Classic Guacamole

4.9

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
  2. 2 Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

By John Mitzewich

Asparagus Guacamole
Appetizer Mexican

Asparagus Guacamole

4.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse with cold water.
  2. 2 Place the asparagus, salsa, cilantro, garlic, and green onions in a food processor or blender, and process to desired consistency. Refrigerate until chilled before serving.

By PEABOY

Jalapeño-Cilantro Ranch Dip
Appetizer American

Jalapeño-Cilantro Ranch Dip

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine sour cream, cilantro, mayonnaise, jalapeños, and ranch dressing mix in a blender; blend until cilantro and peppers are finely minced and incorporated. You might need to stir it a few times with a spatula to make sure everything's well mixed. Serve immediately or refrigerate.

By undertheliveoaktrees

Daddy Mack's Oysters
Appetizer

Daddy Mack's Oysters

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
  2. 2 Preheat a grill for high heat.
  3. 3 Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

By Chief Dad

Chorizo Pizza Bites
Appetizer

Chorizo Pizza Bites

4.7

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
  2. 2 Heat a skillet over medium heat. Add chorizo and cook, gently breaking it up after a couple minutes. Allow it to bubble, stirring infrequently, until most of the bubbles have stopped and sausage is firm. Remove from heat.
  3. 3 Place tomatoes into a bowl. Break into smaller pieces with the back of a fork, if desired.
  4. 4 Divide dough into 16 small pieces, flattening each into a small circle. Place each circle on prepared baking sheet. Divide tomatoes and then the chorizo among the circles. Top with shredded Monterey Jack and crumbled cotija cheese.
  5. 5 Bake in preheated oven until dough is golden brown and cheese has melted, 8 to 15 minutes. Check after 8 minutes to ensure chorizo is not burning.
  6. 6 Top with minced cilantro leaves.

By LaDonna Langwell

Easy Salsa
Appetizer Mexican

Easy Salsa

4.5

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Mike's Chipotle Salsa
Appetizer

Mike's Chipotle Salsa

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped.
  2. 2 Place in the refrigerator and chill for at least 2 hours prior to serving.

By mrssm5

Spicy Avocado Sauce
Appetizer Mexican

Spicy Avocado Sauce

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Blend tomatillos, serrano chile peppers, and cilantro in a blender until smooth. Add 1 avocado quarter and continue blending until avocado is fully incorporated into mixture; repeat with each piece of avocado. Season with salt; continue processing until smooth. Serve immediately.

By gem

Scott's Pico de Gallo
Appetizer Mexican

Scott's Pico de Gallo

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

By SUZWIRTHLIN

Grandma Skerston's Secret Salsa
Appetizer

Grandma Skerston's Secret Salsa

5.0

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Process serrano peppers, green onions, and garlic in a food processor until finely chopped. Add roma tomatoes and cilantro; pulse until desired consistency is reached. Transfer tomato mixture to a large bowl.
  2. 2 Stir crushed tomatoes into tomato mixture. Add sugar and lemon pepper to salsa and stir to combine.

By LISABRIAN

Mississippi Sin Ham Dip
Appetizer

Mississippi Sin Ham Dip

4.6

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Mix cream cheese, sour cream, chiles, Seasoning Mix and 1/2 cup of the shredded cheese in large bowl until well blended. Stir in ham.
  2. 2 Spread in 9-inch pie plate sprayed with no stick cooking spray. Sprinkle with remaining 1/2 cup cheese.
  3. 3 Bake 25 minutes or until heated through. Sprinkle with cilantro. Serve with tortilla chips.

By McCormick Spice

Spicy Corn Salsa
Appetizer

Spicy Corn Salsa

4.5

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
  3. 3 Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

By Dee