CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA
Categories Fruit Juice Fry Orange Pork Rib Brandy Tortillas Boil Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.
TOMATO & AVOCADO SALSA
This doubles up as both the guacamole and the tomato salsa element of a Mexican meal
Provided by Barney Desmazery
Categories Dinner, Side dish
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.
Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
AVOCADO, TOMATO AND MANGO SALSA
Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.
Provided by FHIVESHOT
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 13.8 g, Fat 12 g, Fiber 4.2 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 397.3 mg, Sugar 8 g
GRILLED PORK WITH AVOCADO SALSA
I love the zesty taste of this moist grilled tenderloin. The cumin, avocado and jalapeno give it southwestern flair. It's an easy, elegant way to prepare pork. —Josephine Devereaux Piro, Easton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- For marinade, mix first 5 ingredients. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours., For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 1-2 minutes; remove from heat. Place salsa ingredients in a large bowl; toss lightly with remaining marinade., Drain pork, discarding marinade. Place pork on a lightly oiled grill rack over medium heat. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes. Serve with salsa.
Nutrition Facts : Calories 300 calories, Fat 15g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
TOMATO AND AVOCADO SALSA
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 20m
Number Of Ingredients 8
Steps:
- Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.
Nutrition Facts : @context http, Calories 137, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams
TOMATO, CORN AND AVOCADO SALSA
This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!
Provided by julie
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.
Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g
ROASTED TOMATO SALSA WITH A SMASHED AVOCADO AND CHIPS
Provided by Food Network
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Smashed Avocado:;
- Preheat grill over high heat.
- Grill the tomatoes until charred. Remove from heat to a small bowl until cool enough to tough. Peel and reserve.
- Add the dried peppers to a saute pan on the grill, and cook for 30 seconds to 1 minute on each side to bring out the aroma. Do not burn.
- To a blender, add the tomatoes, all of the peppers, cilantro, garlic, lime, onion and salt, to taste. Blend until almost smooth.
- Cut tortillas into triangles and brush with vegetable oil. Add to a perforated grill pan on the grill. Cook a couple of minutes on each side until they turn a light golden color and are crisp. Do not burn. Remove to a serving bowl and season with salt, cumin and a squeeze of lime.
- Halve, pit, peel and slice the avocado. Add to a bowl, sprinkle with the lime juice and season with salt, to taste. Coarsely mash.
- Serve chips in a large bowl tossed with salsa and avocado.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA
One fan's husband liked this Crispy Chicken Parmesan with Avocado Salsa so much that he asked for it twice in one week.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
- Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
- Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
KALUA PORK QUESADILLAS WITH TOMATO AND AVOCADO SALSA
From Chefs Russell Siu and James Gillespie of 3660 On The Rise and Kakaako Kitchen. The site wouldn't take moo shu wrappers, so the ingredient listed is wonton wrappers which would be too small for this.
Provided by lazyme
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degree F.
- In a skillet, saute kalua pork, onion, and won bok until done.
- On 6 of the mooshoo wrappers or tortillas, spread equal amounts of pork mixture, tomato, parsley, and cheese.
- Top with the remaining wrappers; press to seal.
- Combine garlic and butter.
- On surface unit of range, heat an oven-proof skillet, add a tablespoon of the garlic butter.
- Place a quesadilla in pan to brown.
- Flip quesadilla and place skillet in oven until cheese melts.
- Cook the remaining quesadillas.
- Cut each quesadilla into quarters; top with Tomato and Avocado Salsa.
- Tomato and Avocado Salsa:.
- Combine all ingredients and serve with Kalua Pork Quesadillas.
- Makes 3 cups.
Nutrition Facts : Calories 366.4, Fat 29.2, SaturatedFat 15.9, Cholesterol 67.2, Sodium 252.9, Carbohydrate 18, Fiber 4, Sugar 3.3, Protein 10.4
CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA (CARNITAS)
Make and share this Crispy Pork With Avocado Salsa and Tomato Salsa (Carnitas) recipe from Food.com.
Provided by Jules127
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork.
- Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes.
- Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes.
- Cool meat slightly. Discard any loose pieces of fat.
- Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.).
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired.
- Transfer to bowl.
- Serve with warm tortillas, Avocado Salsa, and tomato salsa.
Nutrition Facts : Calories 362.5, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 736, Carbohydrate 5.6, Fiber 0.2, Sugar 3.9, Protein 47.6
AVOCADO TOMATO SALSA
Provided by Nina Simonds
Categories Tomato Side Fourth of July Picnic Vegetarian Quick & Easy Cinco de Mayo Backyard BBQ Avocado Summer Birthday Vegan Raw Party Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 5 to 6 Cups
Number Of Ingredients 9
Steps:
- First
- Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.
- Second
- Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.
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- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. DO AHEAD:Can be made 1 day ahead. Cover and chill.
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa (click for recipe), and tomato salsa.
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