Winter Salsa With Chipotle And Orange Food

CHIPOTLE SALSA

Steps:

• Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
• Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

PORK TENDERLOIN WITH ORANGE-CHIPOTLE SAUCE

Steps:

• Divide pork between 2 resealable plastic bags.
• Pour 1 cup orange juice and 1 teaspoon salt into each bag and seal.
• Turn to coat.
• Chill at least 3 hours, turning often.
• Melt butter in large saucepan over medium-high heat.
• Add shallots; saute until soft but not browned, about 2 minutes.
• Add wine; boil until reduced to glaze, about 10 minutes.
• Add 4 cups orange juice and broth; boil until reduced to 1 3/4 cups, about 45 minutes. (Can be prepared a day in advance and stored in refrigerator.).
• Prepare barbecue (medium-high heat).
• Drain pork; pat dry.
• Grill to desired doneness, turning often, about 18 minutes for medium.
• Transfer to work surface; tent with foil and let stand for 5 minutes.
• Meanwhile, bring sauce to simmer, mix in cilantro, chives and chipotle chiles.
• Slice pork.
• Serve with sauce.

CHIPOTLE PORK TENDERLOIN WITH PLANTAIN AND ORANGE SALSA

Steps:

• Mix dressing, pepper puree and brown sugar. Remove 1/4 cup of the dressing mixture; cover and refrigerate for later use. Pour remaining dressing mixture over meat in shallow dish; cover. Refrigerate several hours or overnight to marinate.
• Preheat oven to 425°F. Remove meat from marinade; discard marinade. Place meat in shallow baking dish. Bake 25 min. or until instant read thermometer registers 160°F when tested in center of meat, brushing with the reserved 1/4 cup dressing mixture after 15 min. Cut into 1/2-inch thick slices before serving.
• Cook plantains in oil in large skillet on medium heat 3 to 4 min. or until golden brown, stirring occasionally. Mix oranges, red peppers, onion and cilantro in large bowl. Add plantains; toss lightly. Serve with the meat.

CHIPOTLE SALSA (FOR CANNING)

Steps:

• Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
• Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
• Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
• If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.

SCALLOPS WITH CHIPOTLE-ORANGE SAUCE

Steps:

• Melt 1 tblsp. butter in large skillet over medium-high heat, add olive oil.
• Season scallops with paprika and 1/8 teaspoon salt.
• Add scallops to pan and cook quickly approximately 2 to 3 minutes on each side or until browned. Do not overcook scallops!
• Remove from pan and set aside, keep warm.
• Add orange juice, zest and chile to pan, scraping to loosen browned bits.
• Bring to a boil, cook about 2 minutes.
• Add remaining butter and salt, stirring with a whisk until sauce is smooth.
• Serve scallops with sauce, sprinkle with onions.
• Recommend serving with rice and steamed broccoli florets.

WINTER SALSA WITH CHIPOTLE AND ORANGE

Steps:

• In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
• Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
• Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.