Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Mandarin Salsa

1 10.5 ounce can mandarin oranges, drained and chopped
1 medium green bell pepper, chopped fine
1 tablespoon olive oil
1 teaspoon garlic, minced
⅓ cup red onions, chopped
½ cup frozen whole kernel corn, thawed
¼ teaspoon chili powder
¼ teaspoon salt

Combine bell pepper, mandarin oranges, ⅓ cup onion, corn, 1 tablespoon oil, 1 teaspoon garlic, ¼ teaspoon chili powder, and ¼ teaspoon salt in a medium bowl. Set aside.

Serving Ideas:
Pork Tenderloin and Mandarin Salsa (see below), or broiled Rainbow Trout.

1 ½ pounds boneless pork loin chops, cut into ¼-inch strips
1 cup orange juice
1 tablespoon olive oil
3 teaspoons garlic
1 cup red onions, chopped
1 ¼ teaspoons chili powder
1 ½ teaspoons cumin
1 teaspoon salt
¼ teaspoon black pepper

Combine pork and orange juice in medium bowl.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 1 cup onion and 3 teaspoons garlic. Cook and stir 5 minutes or until onion is softened and starting to brown. Meanwhile, drain pork, reserving orange juice marinade. Toss pork, 1 ¼ teaspoons chili powder, cumin, 1 teaspoon salt, and black pepper in large bowl; add to skillet. Cook and stir 5 minutes or until pork is cooked through and lightly browned. Add ⅓ cup reserved orange juice to skillet; bring to a boil. Reduce heat; simmer 1 to 2 minutes or until liquid thickens slightly. Serve immediately with Mandarin Salsa.


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