MANDARIN ORANGE SALSA
Up your salsa game with this mandarin orange salsa! It's the perfect summer appetizer filled with sweet juicy oranges, fresh herbs, jalapeño, and a pinch of lime juice.
Provided by Lisa Bryan
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- Once you've peeled and segmented the mandarin oranges, slice each segment into quarters.
- In a small bowl, stir together the oranges, red onion, cilantro, jalapeno, lime juice, and salt.
- Serve with tortilla chips or use as a topping on grilled seafood.
Nutrition Facts : Calories 36 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 99 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SPICY CRANBERRY SALSA
Steps:
- Empty a 12-ounce bag of fresh or frozen cranberries into a saucepan and transfer 1/2 cup to a small bowl. Add 1 cup sugar, 1 strip orange or lemon zest and 2 tablespoons water to the pan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Reduce the heat to low and stir in the reserved cranberries. Add sugar, salt and pepper to taste. Chop 1 cup raw cranberries in a food processor and add to cranberry sauce. Stir in 1 thinly sliced jalapeno, 1 tablespoon lime juice and 1 teaspoon each honey and salt. Let cool to room temperature. Just before serving, add 2 tablespoons chopped cilantro.
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
SPICY CHICKEN EMPANADAS WITH ORANGE SALSA VERDE
Provided by Food Network
Categories appetizer
Time 43m
Yield 10 to 12 empanadas
Number Of Ingredients 18
Steps:
- Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
- In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
- Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
- Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
- In a large bowl combine all ingredients.
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.
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
HABANERO-ORANGE SALSA
Provided by Susan Feniger
Categories Sauce Side Vegetarian Quick & Easy Low Cal Healthy Low Cholesterol Vegan Orange Juice Chile Pepper Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Drain salsa just before serving.
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.
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- Position a wire rack on the top level of the oven, about 6 inches from the broiler. Preheat broiler on high.
- On a cookie sheet, place onion slices and tomatoes cut side down. Roast until a bit charred on the edges, about 10 minutes.
- Over medium heat, sauté garlic in 1 tablespoon of vegetable, turning several times with tongs, about 1 minute. Add chiles to garlic, sauté for 1-2 minutes, flipping occasionally until they just start to toast. Take care not to burn.
- Transfer chiles and garlic to a high-speed blender. Pour in the water and vinegar, and let stand for 5 minutes to soften.
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