Orange Pineapple Salsa Recipes

Steps:

• Mix all ingredients together in a large bowl.
• Serve with chips or as a topping on your favorite meal.
• Enjoy!

Steps:

• Peel the oranges and remove all the white pith.
• Separate the orange sections from the membranes and cut each section into 1/4-inch pieces.
• In a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon.
• Refrigerate or serve at room temperature.

Steps:

• Heat grill or grill pan to high.
• Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
• In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

Steps:

• Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 1 cup diced pineapple, 4 tablespoons chopped cilantro, 1/4 teaspoon each ground cumin and ground allspice, a pinch of sugar and salt to taste.

Steps:

• In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Steps:

• Pour gelatin mix over cottage cheese in a large bowl.
• Fold mandarin oranges, crushed pineapple, whipped topping, maraschino cherries, and walnuts into the cottage cheese mixture.
• Refrigerate at least 1 hour before serving.

Steps:

• Combine first 5 ingredients.
• Sprinkle gelatin over mixture and stir well.
• Spoon mixture into a 13x9x2-inch dish.
• Combine pecans and coconut; sprinkle over salad.
• Chill 6 hours or overnight.

Steps:

• Combine pineapple, red onion, bell pepper, jalapeno pepper, cilantro, lime juice, garlic, sugar, and salt. Stir to combine. Cover with plastic wrap and refrigerate for 1 hour so flavors can meld.

Steps:

• combine all ingredients in a bowl, chill until ready to serve.

Steps:

• Rinse four 1-cup plastic containers and lids with boiling water. Dry thoroughly., Grate outer zest from oranges and set aside. Peel off and discard white membrane from oranges and section the fruit; discard any seeds. In a food processor, combine orange zest and orange sections; cover and process until orange is in small pieces., In a wide-bottomed microwave-safe 2-1/2-qt. bowl, combine the pineapple, sugar, lemon juice and orange mixture. Microwave, uncovered, on high for 2 to 2-1/2 minutes; stir. Heat 2 minutes longer (edges will be bubbly); stir. Microwave for 1-1/2 to 2 minutes or until mixture is bubbly in center; stir. Heat 2 minutes longer; stir. Cool for 10 minutes., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers. Cool to room temperature, about 1 hour. , Cover and let stand at room temperature 4 hours. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen marmalade in refrigerator before serving.

Steps:

• In a blender, combine pineapple, orange juice concentrate with juice, rum, sugar, lime juice and ice cubes. Blend until smooth. Pour into glasses, garnish with cherries, and serve.

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper. Let stand 2 hours, tossing occasionally. (Can be made 1 day ahead. Cover and refrigerate.)
• *Available at Latin American markets.

Steps:

• Combine all ingredients and chill for up to 24 hours.

Steps:

• In an ungreased iron skillet, roast half of the tomatillos in their husks for about 10 minutes, turning often; remove from pan and cool.
• When cool, place them in a blender, and set aside.
• Meanwhile remove husks from remaining tomatillos and rinse them and dice fine, and place them in a bowl.
• Roast the habaneros over low heat, turning often, about 5-7 minutes, or until they begin to char; remove from pan.
• Stem and deseed habaneros (wear gloves if you prefer), and add to blender; puree.
• Squeeze one of the oranges over a sieve placed over the bowl with the tomatillos (to catch any stray seeds).
• Add the pepper/tomatillo puree and mix well.
• Peel the remaining orange; remove pith; dessed (if necessary); dice fine, and add to the bowl along with the chopped green onions.
• Season to taste with salt and lime juice and allow to stand for 30 minutes to 1 hour before serving to develop flavor.

Steps:

• Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
• Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.