Currently viewing the tag: "Salsa"
Spanish Pork with Apple-Citrus Salsa

Spanish Pork with Apple-Citrus Salsa

Season pork tenderloin with a mixture of chili powder, cumin, and pimenton, a smoked Spanish paprika. Serve with a fresh tangy salsa of Granny Smith apple, jalapeño pepper, lime juice and cilantro.

Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

Yield: Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)

Total: 59 Minutes




•  1 1/2 teaspoons chili powder

•  1/2 teaspoon dried oregano

•  1/2 teaspoon ground cumin

•  1/8 teaspoon pimenton

•  3/4 teaspoon kosher salt, divided

•  1/2 teaspoon freshly ground black pepper, divided

•  2 tablespoons olive oil, divided

•  1 (1-pound) pork tenderloin, trimmed

•  2 cups diced Granny Smith apple

•  2 tablespoons chopped fresh cilantro

•  2 tablespoons apple juice

•  1/2 teaspoon grated lime rind

•  1 1/2 teaspoons fresh lime juice

•  2 green onions, thinly sliced

•  1/2 jalapeño pepper, thinly sliced

•  Cooking spray



1.  Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.

2.  Preheat grill to medium-high heat.

3.  Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.

4.  Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.



Joanne Weir, Cooking Light



Source: MyRecipes



Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa

Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeno pepper, and lime juice. Round out the meal with rice and plantain chips.

Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)




•  2/3 cup diced peeled ripe mango (1 medium)

•  2/3 cup diced fresh pineapple

•  2 tablespoons minced red onion

•  1 tablespoon minced seeded jalapeño pepper

•  1 1/2 teaspoons chopped fresh cilantro

•  1 1/2 teaspoons fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper



•  4 (6-ounce) skinless, boneless chicken breast halves

•  1/4 cup pineapple juice

•  3 tablespoons chopped fresh cilantro

•  3 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  1 teaspoon fresh lime juice

•  Dash of crushed red pepper

•  Cooking spray



1.  To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

2.  To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

3.  Prepare grill.

4.  Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

5.  Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.


Lauren Katz, Ashburn, Virginia, Cooking Light




Source: MyRecipes


Garlic-Basil Grilled Chicken with Caprese Salsa

Garlic-Basil Grilled Chicken with Caprese Salsa

This herb-infused grilled chicken is even better when you serve if with a fresh Caprese salsa of grape tomatoes, fresh mozzarella balls and fresh basil.  It’s a perfect chicken dish for summertime entertaining.

Yield: Serves 8

Total: 1 Hour, 15 Minutes





•  1 cup fresh basil leaves

•  6 garlic cloves

•  1/4 cup olive oil

•  1/2 teaspoon kosher salt

•  1 teaspoon pepper

•  8 small chicken breast halves with bone and skin (5 lbs. total)


•  1 qt. mixed colors cherry and grape tomatoes, halved

•  2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini

•  1 cup roughly chopped fresh basil leaves

•  3/4 cup extra-virgin olive oil

•  1/2 cup white balsamic vinegar

•  2 garlic cloves, minced

•  1 teaspoon kosher salt

•  1 teaspoon pepper



1.  Heat grill to high (450° to 550°) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.

2.  Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.

3.  Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.


Note: Nutritional analysis is per serving.



JULY 2011


Source: MyRecipes




Fiery Grilled Peach and Habanero Salsa


Grilling the peaches caramelizes their natural sugar. Serve with grilled pork, fish—like striped bass—or chicken. Refrigerate for up to three days.

This recipe goes with Grilled Striped Bass, Grilled Chicken Breast, Roasted Pork Tenderloin

Yield: 15 servings (serving size: 1/4 cup)



•  4 large peeled peaches, halved and pitted (about 1 pound)

•  2 (1/4-inch-thick) slices red onion

•  Cooking spray

•  2 tablespoons chopped fresh cilantro

•  1 tablespoon fresh lime juice

•  1 teaspoon sugar

•  1 teaspoon grated orange rind

•  1 teaspoon finely chopped seeded habanero pepper

•  1/2 teaspoon salt



1.  Prepare grill to medium-high heat.

2.  Lightly coat peaches and onion with cooking spray. Place peaches and onion on grill rack coated with cooking spray; grill peaches 2 minutes on each side. Cool and chop peaches. Grill onion 3 minutes on each side. Cool and chop onion. Combine peaches, onion, cilantro, and remaining ingredients in a medium bowl; toss well. Let stand 15 minutes.


David Bonom, Cooking Light



Source: MyRecipes



Grilled Halibut and Fresh Mango Salsa


We guarantee that after tasting one bite of this summery dish, you’ll want to head right back to the kitchen and make another batch of the tropical salsa. Tangy and fruity with eye-popping color, the mango salsa is fantastic with this halibut, but try it other types of fish too.

Yield: 4 servings (serving size: 1 fillet and 3/4 cup salsa)



•  2 cups plum tomatoes, seeded and diced

•  1 1/2 cups diced peeled ripe mango

•  1/2 cup diced onion

•  1/2 cup chopped fresh cilantro

•  2 tablespoons fresh lime juice

•  1 tablespoon cider vinegar

•  1 teaspoon sugar

•  1 teaspoon salt, divided

•  1 teaspoon black pepper, divided

•  2 cloves garlic, minced

•  4 (6-ounce) halibut fillets

•  1 tablespoon olive oil



1.  Prepare grill.

2.  Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

3.  Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.


Cooking Light

JULY 2003


Source: CookingLight