Spicy Roasted Orange Salsa Food

MANDARIN ORANGE SALSA

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.

SPICY ROASTED ORANGE SALSA

Steps:

• Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
• Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
• Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
• Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
• Serve immediately with tortilla chips or refrigerate up to 5 days before serving.
• Preheat the oven to 400 degrees. On a sheet pan, place the tomatoes, onions, peppers and garlic cloves and the two orange halves.
• Drizzle and toss with the vegetable oil and sprinkle with some kosher salt. Roast everything for 20 minutes at 400 degrees.
• Remove the sheet pan and let the pan cool to room temperature. Add the tomatoes, onions, peppers and garlic cloves with the cilantro and the juice of the oranges to the jar of a blender or a food processor.
• Pulse until you have a thick salsa (still a little chunky!) and season to taste with kosher salt.
• Serve immediately with tortilla chips or refrigerate up to 5 days before serving.

SPICY SALSA

Steps:

• In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

SPICY TOMATO SALSA

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 CHICKEN EMPANADAS WITH ORANGE SALSA VERDE

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 ORANGE SALSA

Steps:

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