Winter Salsa With Chipotle And Orange Recipes

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.

EASY CHIPOTLE SALSA

Steps:

• Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

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.

ORANGE-TOMATILLO SALSA

Steps:

• Heat a medium nonstick skillet over medium-high heat. Place tomatillos, cut-side down, in skillet. Cook until cut side is browned, 3 to 4 minutes, then turn and cook opposite side until browned, 3 to 4 minutes more. Remove from pan and let cool.
• Place half of the cooled tomatillos in the bowl of a food processor; process until chopped. Transfer to a medium bowl along with the chiles. Coarsely chop remaining tomatillos and add to bowl.
• Place onion in a fine mesh strainer and rinse under cold running water. Shake off excess water and add to bowl with tomatillo-chile mixture.
• Slice the top and bottom of both oranges with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith; cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 3 or 4 pieces and stir into tomatillo-chile mixture. Season with about 1/2 teaspoon salt; cover and refrigerate until ready to serve.

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.

CHIPOTLE SALSA

Steps:

• Combine all ingredients in a medium bowl; cover and chill until ready to serve.

CHIPOTLE SALSA - SALSA DEL NORTE

Steps:

• In a blender, puree the tomatoes with the rest of the ingredients.
• Cover and chill in the refrigerator until ready to serve.
• Technique Tip: For a chunkier salsa, leave one half of the canned tomatoes diced and add it with the onion - chopped rather than chunked - in at the end.

FRUIT SALSA WITH CHIPOTLE PUREE

Steps:

• In a small bowl, combine all the ingredients; let rest for at least 10 minutes and up to 1 hour. Serve with pork or dark-fleshed fish.

CHIPOTLE PORK TENDERLOIN WITH ORANGE SALSA

Steps:

• Mix dressing, chipotle pepper puree and sugar. Reserve 1/4 cup of the dressing mixture; refrigerate until ready to use. Pour remaining dressing mixture over meat in shallow dish. 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 minutes or until meat thermometer inserted in center registers 160°F, brushing with the reserved 1/4 cup dressing mixture after 15 minutes. Meanwhile, combine remaining ingredients. Cut meat into 1/2-inch-thick slices. Serve with the orange salsa.

CHIPOTLE-ORANGE CRANBERRY SAUCE

Steps:

• Finely grate zest from orange. Cut orange crosswise in half; squeeze juice from orange. Place zest and orange juice in a large saucepan. Add remaining ingredients., Bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer; cook, uncovered, until berries pop, 5-7 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; cool slightly. Refrigerate, covered, until cold.

CRANBERRY ORANGE SALSA

Steps:

• In a bowl, combine cranberries and honey. Stir in the oranges, onion, apricots, cilantro, jalapenos and lime juice. Cover and refrigerate for at least 2 hours. Serve over turkey.