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May 2000 Issue
They're not just for chips anymore!
by Ronda L. Halpin
Table of Contents | Single-page view

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Tangerine Salsa

This tangy salsa is perfect when paired with cod or orange roughy fillets that have been marinated in teriyaki sauce and grilled or broiled.
  • 1/3 c. tangerine juice (orange juice can be substituted)
  • 2 T. brown sugar
  • 2 T. red wine vinegar
  • 2 medium tangerines -- peeled, seeded and chopped
  • 1/2 c. chopped onion
  • 2 T. snipped parsley
  • 1-3 tsp. crushed red pepper -- according to taste
  • 1 clove garlic -- minced
In a small skillet, combine the fruit juice, brown sugar and vinegar. Bring the mixture to a boil and reduce the heat. Simmer the mixture for 5-6 minutes or until it becomes syrupy. Remove the syrup from the heat and set aside.

In a medium bowl, combine the remaining ingredients. Pour the tangerine syrup over the mixture and toss gently to mix. Chill the salsa until you are ready to serve it.

  • Yields: about 2 cups salsa
  • Preparation Time: 15 minutes plus chilling time


Black Bean and Corn Salsa

This simple salsa is a great addition to mesquite grilled pork chops. If you add a little Spanish rice, you have dinner made in the shade.
  • 1 1/2 c. frozen whole kernel corn -- thawed
  • 1 c. canned black beans -- rinsed and drained
  • 1/4 c. finely diced onion
  • 1/4 c. chopped tomato
  • 1 medium sweet red pepper -- chopped
  • 1 jalapeno pepper -- seeded and finely chopped
  • 1 clove garlic -- minced
  • 2 T. lime juice
  • 2 tsp. chopped fresh cilantro
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
Combine corn and remaining ingredients in a medium bowl. Toss gently to mix. Chill the salsa until you are ready to serve it.
  • Yields: about 4 cups salsa
  • Preparation Time: 10 minutes plus chilling time

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