CITRUS SALSA
Brighten up your taste buds with this deliciously simple citrus topping! A great healthful snack or appetizer for any occasion.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 16 servings, 2 Tbsp salsa and 6 crackers each.
Number Of Ingredients 6
Steps:
- Combine all ingredients except crackers.
- Serve immediately with the crackers. Or, cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
CITRUS SALSA
Use this fresh salsa recipe when making our Artichoke Bottoms with Shrimp and Citrus Salsa; it's also delicious with any grilled fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 Cup
Number Of Ingredients 8
Steps:
- Roast jalapeno over a gas flame or under a broiler until blackened. Let cool in a paper bag. Peel, seed, and cut jalapeno into quarter-inch pieces.
- Remove peel and pith from all citrus using a sharp paring knife. Place a strainer over medium bowl. Working over a medium bowl to catch the juice, carefully cut between membranes to remove segments. Squeeze remaining membrane to extract juice; reserve. Cut segments into 1/4-inch pieces; transfer to a separate bowl.
- Add onion to citrus. Halve tomatoes lengthwise, squeeze out seeds; cut into 1/4-inch pieces. Gradually add reserved peppers, tasting for heat. Stir in thyme and oil, adding reserved citrus juice if salsa is dry.
CITRUS SALSA
I've been trying to serve more fruits and veggies for my family and ran across this wonderful and unique salsa just in time for Super Bowl XLI. We loved it!! A taste of sunshine in snowy winter. I found this recipe at 1001Recipes2Send.com who accredited it to TexaSweet.com - too many websites for me so I posted it here so I don't lose track of it.
Provided by Acerast
Categories Sauces
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel, section and chop the grapefruit and orange; place in a medium bowl.
- Seed and dice the tomato, green pepper and jalapeno; add to the fruit.
- Dice the red onion and cilantro; add to the bowl.
- Add the sugar and salt to the the salsa ingredients.
- Stir to combine.
- Drain juice before serving.
- Serve with tortilla chips.
- Also good as a condiment with grilled chicken or pork.
Nutrition Facts : Calories 42.6, Fat 0.2, Sodium 98.9, Carbohydrate 10.5, Fiber 1.5, Sugar 5.3, Protein 1
GRILLED SALMON WITH CITRUS SALSA
Brushing the salmon with agave makes it so delicious and caramelized, and this bright citrusy salsa brings on tons of vibrant flavor.
Provided by Giada De Laurentiis
Categories Main Course
Time 18m
Yield 4
Number Of Ingredients 15
Steps:
- For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
- For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
Nutrition Facts : ServingSize 4, Calories 474
MAYAN CITRUS SALSA (XEC) WITH RED SNAPPER
Provided by Food Network
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees F.
- Cut orange in half horizontally and section it as you would a grapefruit; do this over a bowl to capture all its juice. Remove seeds and combine flesh and juice in bowl. Repeat with grapefruit and lemon. Stir in cilantro, chopped habanero, and salt.
- Put oil in a nonstick or cast-iron skillet over medium-high heat. A minute later, add fish, skin-side down; season top with salt. Cook until skin begins to crisp, 3 or 4 minutes, then transfer to oven. Cook another 3 or 4 minutes, or until a thin-bladed knife meets little resistance when inserted into thickest part of fish. Serve fish with Mayan citrus salsa (xec), immediately.
GRILLED CHICKEN WITH CITRUS SALSA
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
- In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
- Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
- Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.
CITRUS SALSA
Citrus fruit is universally popular and for many people, it's an irreplaceable food. From lemons and Navel oranges, to grapefruit and gold nugget mandarins, citrus is known for its distinct and refreshing taste. It is often enjoyed on its own, but has the versatility and flavour profile to bring everyday recipes to life in unexpected ways.
Provided by Mary Jenny
Categories Sauces
Time 10m
Yield 1 serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- The first step is to hollow out the peel of an orange.
- In a bowl, combine slices of Navel oranges, grapefruit and Cara Cara oranges.
- Then, add fresh lime juice and mix together.
- Once combined, add a scoop of the citrus salsa to the hollowed orange peel.
- Then, simply add some mint as a garnish and serve.
- Additional citrus tips are available online at Sunkist.com.
Nutrition Facts : Calories 210.2, Fat 0.6, SaturatedFat 0.1, Sodium 2.3, Carbohydrate 53.7, Fiber 6.4, Sugar 24.4, Protein 4.1
GRILLED SALMON WITH CITRUS SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
- For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
More about "citrus salsa food"
CITRUS SALSA RECIPE | EATINGWELL
From eatingwell.com
Category Low-Carb Dip & Spread RecipesCalories 78 per servingTotal Time 20 mins
- With a sharp knife, remove the peel and white pith from oranges and limes and discard. Cut the orange and lime segments from the surrounding membranes and coarsely chop.
- Gently toss the oranges, limes, cilantro, chile, vinegar, oil, salt and pepper in a large bowl until combined.
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BLACKENED SALMON WITH CITRUS SALSA VERDE - INQUIRING CHEF
From inquiringchef.com
5/5 (4)Total Time 45 minsCategory SeafoodCalories 384 per serving
- Make spice blend: While oven is heating combine brown sugar, smoked paprika, thyme, salt, garlic powder, dried oregano, black pepper, and cayenne. Set aside.
- Make salsa verde: Make the salsa verde by combining all of the ingredients in a food processor or blender (or use an immersion blender) and blend until evenly combined and only small flakes of the herbs remain. You can also finely chop everything by hand.
CITRUS SALSA RECIPE -SUNSET MAGAZINE
From sunset.com
4/5 (2)Estimated Reading Time 1 minServings 3Calories 47 per serving
- Working on a cutting board with a juice well, cut off and discard ends from grapefruit, tangerine, orange, blood orange, lemon, and lime. With a small, sharp knife, cut peels and outer membranes from fruit and discard. Squeeze any juice from membranes into a 1-cup measure and reserve.
- Cut fruit crosswise into 1/2-inch-thick slices, then cut slices into cubes, discarding seeds. Pour juice from well of cutting board into glass measure; reserve for nut-crusted sole.
- Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.
RECIPE: CITRUS-SALSA SALMON | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4Calories 190 per servingTotal Time 15 mins
- In a medium bowl, combine salsa, grapefruit and tangerine, spoon evenly over salmon and bake until just cooked through, about 10 minutes.
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From finefoodsblog.com
5/5 (3)Total Time 40 minsCategory Main CourseCalories 395 per serving
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From pookspantry.com
5/5 (3)Total Time 30 minsCategory DinnerCalories 374 per serving
- Squeeze remaining lime over red onion in a separate bowl and let it sit in the juice for 10 minutes while you cook the fish.
CITRUS SALSA - GREAT ON CHIPS OR TACOS! - RACHEL COOKS®
From rachelcooks.com
Ratings 3Calories 28 per servingCategory Sauces & Marinades
- Combine grapefruit, orange, and lime segments. You should have about 2 cups of segmented fruit. Lightly stir in red onion, jalapeño, cilantro, and salt until ingredients are combined.
24 DELICIOUS CITRUS FRUITS YOU SHOULD DEFINITELY GIVE A TRY
NUT-CRUSTED SOLE WITH CITRUS SALSA RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (1)Estimated Reading Time 2 minsServings 4-6Calories 362 per serving
- Measure juice from citrus salsa. If needed, add orange juice to make 1/3 cup. Place fillets of sole in a heavy zip-lock plastic bag and pour in juice. Seal bag and chill for 15 minutes.
- Meanwhile, in a blender or food processor, pulse cashews until finely ground. In a shallow bowl, mix nuts with panko, salt, and pepper.
- Pour 2 tablespoons oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, lift fillets from juice. Dip each in egg, then in cashew mixture to coat. Working in batches, place fillets in a single layer in pan (do not crowd). Cook until browned on the bottom, about 2 minutes; turn with a wide spatula and cook until other side is browned and fish is opaque but still moist-looking in center (cut to test), about 2 minutes longer. Drain briefly on paper towels; keep warm in a 200° oven. Repeat to fry remaining fish, wiping out pan with paper towels and adding 2 tablespoons oil between batches.
- Transfer fillets to plates and top with citrus salsa; serve at once with remaining salsa alongside.
CITRUS SALSA WITH BAKED CHIPS RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Orange RecipesCalories 41 per servingTotal Time 30 mins
- Preheat oven to 400 degrees F. To prepare the chips: Lightly coat one side of each tortilla with nonstick cooking spray. Cut each tortilla into eight wedges. Arrange on baking sheet lined with parchment paper. Bake for 8 to 10 minutes or until lightly browned and crisp. Cool.
- To prepare the salsa: In a small bowl, stir together citrus fruit, tomato, cucumber, green onion, cilantro, crushed red pepper, and salt.
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From cookinglight.com
Calories 298 per serving
CITRUS-GLAZED SALMON WITH TRIPLE CITRUS SALSA - DISCOVERY ...
From discoveryeye.org
Servings 4Estimated Reading Time 2 minsCategory Main Course
- In a small saucepan, combine the orange and lemon juices and sweetener of choice and simmer over moderate heat until reduced by half, about 5 minutes.
EASY MEXICAN CITRUS SALSA - BEYOND MERE SUSTENANCE
From beyondmeresustenance.com
5/5 (2)Total Time 15 minsCategory SalsasCalories 9 per serving
- Combine all ingredients in a (salsa-sized) bowl. Stir well to combine. If your lime is dry, you may want to squeeze a second one.
CITRUS SALSA RECIPE | MYRECIPES
From myrecipes.com
Servings 3Calories 47 per serving
- Working on a cutting board with a juice well, cut off and discard ends from grapefruit, tangerine, orange, blood orange, lemon, and lime. With a small, sharp knife, cut peels and outer membranes from fruit and discard. Squeeze any juice from membranes into a 1-cup measure and reserve.
- Cut fruit crosswise into 1/2-inch-thick slices, then cut slices into cubes, discarding seeds. Pour juice from well of cutting board into glass measure; reserve for nut-crusted sole.
- Pit, peel, and dice avocado. In a bowl, gently mix citrus cubes, avocado, kumquats, chili, mint, and salt.
GRILLED HALIBUT WITH CITRUS SALSA - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4.2/5 (23)Estimated Reading Time 2 mins
- Toss with the lime juice, olive oil, vinegar, salt and pepper. Sprinkle in a little chili powder or paprika if you want, and taste to adjust the seasoning.
- Arrange the fillets in the dish, dot with butter (or drizzle with olive oil for paleo) and sprinkle with salt and pepper. Squeeze a little lemon juice over the top and bake for 20 minutes until the fish flakes.
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4.7/5 (19)Category Condiment, Salsa, Side DishCuisine Fusion, Latin, Mexican, Tex-MexTotal Time 15 mins
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