Orange And Pepper Salsa Food

ORANGE AND PEPPER SALSA

Steps:

• Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces.
• In a medium bowl, combine orange pieces, reserved juice, yellow bell pepper, jalapeno chile, scallions, and olive oil and white-wine vinegar. Season with coarse salt and ground pepper; toss well to combine. Serve with tortilla chips or over meat, fish, or poultry.

ORANGE SALSA

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.

ROASTED BELL PEPPER SALSA

Steps:

• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
• Broil in the preheated oven until charred, 5 to 8 minutes.
• Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
• Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

PEPPER AND SALSA COD

Steps:

• Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

TUNA WITH ORANGE-PEPPER SALSA

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.

MAHIMAHI WITH ORANGE SALSA

Steps:

• Combine orange, red pepper, scallions, red onion, and cilantro. Add orange juice, syrup, lime juice, and olive oil. Season, to taste, with salt and pepper. Grill the fish fillets for 4 minutes on each side and top with salsa.

SPICY ORANGE SALSA

Steps:

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

SWEET CHILI AND PEPPER SALSA

Steps:

• Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavors develop. Check for seasoning before serving.;

YELLOW PEPPER SALSA

Steps:

• Combine all ingredients in a bowl, mix well, and serve.

ORANGE & PINEAPPLE SALSA

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.

ORANGE AND JICAMA SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.

PEPPER SALSA

Steps:

• Heat four tablespoons of the oil in a large skillet. Add the onion and saute until transluscent. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
• Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
• Add the vinegar, scallions, coriander and remaining tablespoon of the oil. Season to taste with salt and pepper and serve.

ONION, TOMATO, AND BELL PEPPER CITRUS SALSA

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.)

SPRING ROLLS WITH ORANGE AND RED BELL PEPPER SALSA

Steps:

• Combine first 8 ingredients in bowl.(Can be made 2 hours ahead. Chill.)
• Prepare spring rolls according to package instructions. Set radiccio leaves in center of platter. Fill with salsa. Cut spring rolls in half and place on platter. Serve, allowing diners to spoon salsa into cut end of spring rolls.