ORANGE SALSA
A sweet, citrus, and spicy salsa. Perfect for an outdoor summer party. Would be great paired well with some chicken.
Provided by Jason Arden
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Combine oranges, tomato, onion, apple juice, orange zest, garlic, jalapeno pepper, ginger, and salt in a large bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.
Nutrition Facts : Calories 40.7 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 2 g, Protein 1 g, Sodium 2 mg, Sugar 7.2 g
TOMATO ORANGE SALSA
A quick easy salsa based on a Moosewood recipe. Will last 2-3 days in the fridge if it isn't polished off sooner
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl.
- Let sit for 10-15 minues to allow the flavours to blend.
HEIRLOOM TOMATO SALSA
Provided by Food Network
Time 5m
Yield 1 gallon
Number Of Ingredients 7
Steps:
- Place tomatoes, garlic, red onion, jalapenos, 1/2 cup of cilantro, and 1/4 cup of the oil into a food processor. Pulse until the consistency of the mixture is course, about 5 (1 second) pulses. Transfer to a serving bowl and season with salt and pepper. Garnish the salsa with the remaining cilantro and oil.
SPICY TOMATO SALSA
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 10m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Put the tomatoes, cilantro, garlic, olive oil, orange juice, and red pepper flakes in a food processor. Pulse until the ingredients are combined but still chunky. Season with salt and pepper, to taste. Transfer to a small bowl and serve with tortilla chips.
FOUR-TOMATO SALSA
The variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat. -Connie Siese, Wayne, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 56 servings (14 cups).
Number Of Ingredients 17
Steps:
- In a colander, combine the tomatoes and salt. Let drain for 10 minutes. , Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week.
Nutrition Facts : Calories 15 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges
FRESH TOMATO SALSA RESTAURANT-STYLE
My family loves the salsa from Carlos O'Kelly's. This is as close as I can come and it is delicious! You can add anything to this salsa, we've added different peppers or more garlic. It's always good.
Provided by MamaMia2008
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Mix tomatoes, scallions, garlic, and jalapeno pepper together in a bowl. Drizzle lime juice over mixture and add cilantro, onion salt, and salt; mix well.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 9.6 g, Fat 0.4 g, Fiber 2.9 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 159.1 mg, Sugar 5.3 g
SPICY ORANGE SALSA
Make and share this Spicy Orange Salsa recipe from Food.com.
Provided by Chef Jean
Categories South American
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and chill for up to 24 hours.
Nutrition Facts : Calories 36.5, Fat 0.1, Sodium 1.7, Carbohydrate 9.1, Fiber 1.7, Sugar 6.7, Protein 0.7
ORANGE ROUGHY WITH TOMATO-CILANTRO SALSA
Categories Fish Herb Onion Tomato Vegetable Bake Sauté Dinner Green Bean Hot Pepper Summer Jalapeño Cilantro Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For salsa:
- Toss all ingredients in large bowl to combine. Cover and refrigerate. (Can be made 4 hours ahead. Keep chilled.)
- For fish:
- Preheat oven to 400°F. Heat oil in large skillet over medium-high heat. Sprinkle fish with salt and pepper. Place flour in shallow baking dish. Coat fish with flour. Working in batches, sauté fish until golden brown, about 3 minutes per side. Using spatula, transfer fish to baking sheet. Bake fish until opaque in center, about 5 minutes.
- Meanwhile, cook haricots verts in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to ice water to cool; drain. Season to taste with lemon juice and olive oil. Divide haricots verts equally among plates. Top with fish fillet and salsa.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
TOMATO SALSA
Served along side my Recipe #244969 and Recipe #244775, this makes a great salsa to serve with the tostada along with beans and rice if desired. Another caribbean Favorite ;)
Provided by Vseward Chef-V
Categories Caribbean
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients together. Refrigerate.
Nutrition Facts : Calories 104.5, Fat 7.1, SaturatedFat 1, Sodium 10, Carbohydrate 10.2, Fiber 2.5, Sugar 5.6, Protein 1.9
ROASTED TOMATO SALSA
Tomatoes, onions, and jalapenos get added flavor when they're roasted first before being combined in this easy homemade salsa recipe.
Provided by Nick Weaver
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Set an oven rack about 10 inches from the heat source and preheat the oven's broiler for 5 minutes. Line a baking sheet with foil.
- Spread tomatoes and jalapenos, skin-side up, on the prepared baking sheet. Add onion. Drizzle with a little olive oil and season lightly with salt and pepper.
- Cook under the broiler for 20 minutes. Remove from the oven and let cool.
- Remove stems from tomatoes and jalapenos. Transfer to a blender with onions and all roasting juices. Add lime juice and more salt, to taste. Pulse to blend.
- Transfer to a serving bowl and mix in cilantro.
Nutrition Facts : Calories 55.5 calories, Carbohydrate 6.3 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 4.7 mg, Sugar 3 g
AVOCADO-ORANGE SALSA
This colorful salsa comes from a Cooking Light recipe and is delicious with simple grilled meat or fish, or as part of a refreshing summer salad.
Provided by KrisLady
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gently combine all ingredients in medium bowl.
- Chill before serving, if desired.
- Serve with grilled meat or on salad.
Nutrition Facts : Calories 78, Fat 4.2, SaturatedFat 0.6, Sodium 147.9, Carbohydrate 10.5, Fiber 3.2, Sugar 6.2, Protein 1.2
HALIBUT WITH ORANGE SALSA
Crispy orange halibut is topped with a homemade salsa featuring tomatoes, oranges, kalamata olives and basil for a company-worthy dish that'll bring raves. -Gloria Bradley, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large resealable plastic bag, combine orange juice and 1 teaspoon jerk seasoning. Add the halibut; seal bag and turn to coat. Set aside for 15 minutes., Meanwhile, in a shallow bowl, combine the bread crumbs, orange zest, salt and remaining jerk seasoning. Drain and discard marinade. Coat halibut with bread crumb mixture. Place on a greased baking sheet., Bake at 400° for 15 minutes. Broil 5-6 in. from the heat for 3-6 minutes or until lightly browned and fish flakes easily with a fork. , In a small bowl, combine the salsa ingredients. Serve with halibut.
Nutrition Facts : Calories 298 calories, Fat 10g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 593mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
ORANGE-TOMATILLO SALSA
Chef Rick Bayless combines an unusual mix of ingredients for this unforgettable salsa (right, in photo), part of his Cinco de Mayo guacamole bar. Get All the Recipes
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 5
Steps:
- Heat a medium nonstick skillet over medium-high heat. Place tomatillos, cut-side down, in skillet. Cook until cut side is browned, 3 to 4 minutes, then turn and cook opposite side until browned, 3 to 4 minutes more. Remove from pan and let cool.
- Place half of the cooled tomatillos in the bowl of a food processor; process until chopped. Transfer to a medium bowl along with the chiles. Coarsely chop remaining tomatillos and add to bowl.
- Place onion in a fine mesh strainer and rinse under cold running water. Shake off excess water and add to bowl with tomatillo-chile mixture.
- Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith; cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 3 or 4 pieces and stir into tomatillo-chile mixture. Season with about 1/2 teaspoon salt; cover and refrigerate until ready to serve.
ONION, TOMATO, AND BELL PEPPER CITRUS SALSA
Categories Condiment/Spread Onion Pepper Tomato No-Cook Quick & Easy Orange Bell Pepper Cilantro Bon Appétit
Yield Makes about 5 cups
Number Of Ingredients 14
Steps:
- Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. (Can be made 4 hours ahead. Cover and keep refrigerated.)
JICAMA ORANGE SALSA
Make and share this Jicama Orange Salsa recipe from Food.com.
Provided by BakinBaby
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.
Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3
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