Blood Orange Salsa Recipes

BLOOD ORANGE SALSA

Steps:

• 1. Using a serrated knife, slice the peel off the oranges removing as much white pith as possible.
• 2. Place a mesh strainer over a small bowl; segment the oranges, letting the pieces fall into the strainer.
• 3. Gently break up the segments into smaller pieces with your fingers. Set aside to drain.
• 4. In a medium bowl mix together the avocado, onion, jalapeño, cilantro, lime juice and salt to taste.
• 5. Add the orange pieces (discarding the juice) and gently stir to combine.
• 6. Serve immediately.

BLOOD ORANGE AVOCADO SALAD

Steps:

• For dressing, whisk together first eight ingredients., In a serving dish, combine avocados, grapefruit and oranges; sprinkle with onion and pomegranate seeds. Drizzle with dressing. Top with cheese. Refrigerate, covered, 1 hour before serving.

GRILLED MAHI MAHI WITH BLOOD ORANGE SAUCE AND SALSA

Steps:

• Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.
• To make the salsa, combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.
• To make the sauce, simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa.

SWEET PLANTAIN SOUP WITH PINEAPPLE BLOOD ORANGE SALSA

Steps:

• In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over medium high heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.

BLOOD ORANGE MARMALADE

Steps:

• Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
• Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
• While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
• Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
• Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
• Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
• Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

SEAR ROASTED HALIBUT WITH BLOOD ORANGE SALSA

Steps:

• Position rack in center of oven and preheat to 425F Make Salsa" In a small saucepan, boil the OJ over med heat until reduced to 1/4 cup, 8 to 10 min. Let cool In a medium bowl, combine the reduced OJ, blood orange segments, onion, cilantro, olive oil, and orange zest. Season with salt and pepper Halibut: In a small bowl, mix orange zest, thyme, 1 1/2 tsp salt and 1/2 tsp pepper. Rub the mixture over all the halibut fillets. Heat the oil in a 12" ovenproof skillet over medium high heat. When the oil is shimmering hot, arrange the fillets in the pan. Sear for about 2 min without moving; then use a thin slotted metal spatula to lift a piece of fish and check the color. When the fillets are nicely browned, flip them and put the pan in the oven. Roast until the halibut is just cooked through, 3 to 5 minutes. Remove the pan from the oven and transfer the halibut to serving plates. Spoon some of the salsa over each filet and serve.