Orange And Pepper Salsa Recipes

ORANGE AND PEPPER SALSA

Steps:

• Segment 3 oranges, reserving juice. Cut segments into 1/2-inch pieces.
• In a medium bowl, combine orange pieces, reserved juice, yellow bell pepper, jalapeno chile, scallions, and olive oil and white-wine vinegar. Season with coarse salt and ground pepper; toss well to combine. Serve with tortilla chips or over meat, fish, or poultry.

ORANGE SALSA

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.

EASY CORN SALSA

Steps:

• Stir the corn, orange bell pepper, jalapeno pepper, red onion, cilantro, lime juice, crushed red pepper, honey, salt, and pepper together in a bowl. Chill until ready to serve.

PEPPER AND SALSA COD

Steps:

• Preheat oven to 350°. Brush both sides of fillets with oil; place in a greased 11x7-in. baking dish. Sprinkle with salt and pepper. Pour orange juice over fish; top with salsa and peppers. , Bake, covered, until fish just begins to flake easily with a fork, 17-20 minutes. Serve with rice.

TUNA WITH ORANGE-PEPPER SALSA

Steps:

• Make salsa: In a medium bowl, toss together oranges, bell pepper, onion, mint, and vinegar; season with salt and pepper. Set aside.
• Heat grill to high; oil grates. Rub tuna with oil, coriander, salt, and pepper. Place on grill; cook, turning once, until browned in spots but still pink in the center, 4 to 6 minutes. Serve topped with salsa. Garnish with lettuce leaves, if desired.

ONION, TOMATO, AND BELL PEPPER CITRUS SALSA

Steps:

• Mix all ingredients in large bowl. Season salsa to taste with salt and pepper. Chill until cold, at least 2 hours. (Can be made 4 hours ahead. Cover and keep refrigerated.)

BASIC PEPPER SALSA

Steps:

• In a cast-iron pan set over high heat, toast peppers until their skin deepens in color and you can smell a toasty aroma, about 2 minutes. Remove peppers from pan and place in a large bowl. Pour enough boiling water over the peppers to cover, and let sit for 15 minutes.
• In the meantime, wipe out the pan, reduce the heat to medium-high, and set the tomatoes in the pan, skin-side down. Cook until the tomato skins are dark and blistery, about 10 minutes, then mash the tomato flesh with a wooden spoon and continue cooking until completely tender and somewhat reduced, another 5 minutes or so. Remove from heat.
• Use tongs to remove the peppers from the water and place in the jar of a blender, reserving the soaking liquid. Add tomatoes, garlic, salt and 1 cup of the reserved liquid. Blend until smooth, then strain through a fine sieve, using a spatula to help you push the salsa through. Taste and adjust salt as needed. Cover and refrigerate leftovers for up to 5 days.

SPRING ROLLS WITH ORANGE AND RED BELL PEPPER SALSA

Steps:

• Combine first 8 ingredients in bowl.(Can be made 2 hours ahead. Chill.)
• Prepare spring rolls according to package instructions. Set radiccio leaves in center of platter. Fill with salsa. Cut spring rolls in half and place on platter. Serve, allowing diners to spoon salsa into cut end of spring rolls.

ORANGE AND JICAMA SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Serve with chips. Refrigerate leftovers.

YELLOW PEPPER SALSA

Steps:

• Combine all ingredients in a bowl, mix well, and serve.

PEPPER SALSA

Steps:

• Heat four tablespoons of the oil in a large skillet. Add the onion and saute until transluscent. Stir in the garlic, red pepper, yellow pepper and chili pepper and saute until the peppers are tender.
• Stir in the tomato and sun-dried tomatoes and cook until the sauce has thickened, about 10 minutes.
• Add the vinegar, scallions, coriander and remaining tablespoon of the oil. Season to taste with salt and pepper and serve.

ORANGE & PINEAPPLE SALSA

Steps:

• Peel the oranges and remove all the white pith.
• Separate the orange sections from the membranes and cut each section into 1/4-inch pieces.
• In a large bowl mix the oranges, pineapple, onion, jalapeno, lime juice, and salt, using a large spoon.
• Refrigerate or serve at room temperature.