Robins Salsa Recipes
PAN-SEARED PORK WITH PINEAPPLE-KIWI SALSA
Rejuvenate leftover pork slices by pan-searing them in olive oil (to create a golden brown crust) and then freshen everything up with a lively pineapple-kiwi salsa. If you want, you can also make this dish with boneless pork loin chops or lean sirloin steak (just cook the meat longer if you're starting from raw). I like to round out the dish with a store-bought mixed bean salad or combination of rice and black beans.
Provided by Robin Miller : Food Network
Categories main-dish
Time 19m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
- Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.
RED-RIBBON ROASTED SALSA
This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).
Provided by feistykitty
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h
Yield 12
Number Of Ingredients 8
Steps:
- Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
- Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
- Refrigerate until flavors have blended, at least 2 hours to overnight.
Nutrition Facts : Calories 16.3 calories, Carbohydrate 3.7 g, Fat 0.2 g, Fiber 1 g, Protein 0.7 g, Sodium 391.5 mg, Sugar 1.9 g
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