Best 11 Winter Salsa With Chipotle And Orange Recipes

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As winter arrives, our taste buds crave something warm and flavorful to combat the chilly weather. That is where a spicy and flavorful winter salsa with chipotle and orange comes into play. With its smoky heat from chipotle peppers and the refreshing tang of oranges, this salsa is sure to bring a burst of sunshine to your winter meals. Whether you're looking for an appetizer to impress your guests or a tasty condiment to liven up your tacos, this salsa is guaranteed to deliver. So get ready to explore the perfect recipe for a winter salsa that will banish the winter blues and warm your spirit.

Here are our top 11 tried and tested recipes!

CHIPOTLE SALSA



Chipotle Salsa image

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 3h10m

Yield Approximately 5 cups

Number Of Ingredients 10

Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced

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



Easy Chipotle Salsa image

I have been looking for a spicy salsa easy enough that I can make it fresh at mealtime, so I came up with this one. Very simple and easily adaptable to your tastes.

Provided by lovetocook

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 10m

Yield 8

Number Of Ingredients 7

3 chipotle peppers in adobo sauce
2 large tomatoes, chopped
¼ medium onion, chopped
10 sprigs fresh cilantro, stems removed
2 garlic cloves
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper

Steps:

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

Nutrition Facts : Calories 14.1 calories, Carbohydrate 2.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 173.1 mg, Sugar 1.4 g

WINTER SALSA WITH CHIPOTLE AND ORANGE



Winter Salsa with Chipotle and Orange image

Categories     Condiment/Spread     Sauce     Onion     Tomato     Sauté     Super Bowl     Quick & Easy     Orange     Bell Pepper     Winter     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

1 yellow bell pepper, chopped coarse
1 onion, chopped coarse
1/3 cup olive oil
1 navel orange
1 tablespoon minced canned chipotle chilies in adobo*, or to taste
a 28-ounce can whole Italian plum tomatoes, seeded and drained well
1 small green bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon fresh lime juice
*available at Hispanic markets, and some specialty foods shops.

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



Orange-Tomatillo Salsa image

Chef Rick Bayless combines an unusual mix of ingredients for this unforgettable salsa (right, in photo), part of his Cinco de Mayo guacamole bar. Get All the Recipes

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 5

8 ounces (about 4 medium) tomatillos, husked, rinsed, and halved
1/2 small red onion, chopped
1 to 2 canned chipotle chiles en adobo, drained, seeded, and finely chopped
2 small seedless oranges
Coarse salt

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



Orange Salsa image

A sweet, citrus, and spicy salsa. Perfect for an outdoor summer party. Would be great paired well with some chicken.

Provided by Jason Arden

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 55m

Yield 6

Number Of Ingredients 10

2 large oranges, peeled and cut into chunks
1 tomato, seeded and diced
½ cup minced red onion
1 tablespoon apple juice
1 teaspoon grated orange zest
1 teaspoon minced garlic
¼ jalapeno pepper, minced
½ teaspoon minced fresh ginger root
1 pinch salt
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 40.7 calories, Carbohydrate 9.9 g, Fat 0.1 g, Fiber 2 g, Protein 1 g, Sodium 2 mg, Sugar 7.2 g

CHIPOTLE SALSA



Chipotle Salsa image

This salsa recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 4 cups

Number Of Ingredients 7

3 1/2 cups chopped ripe tomatoes
1/3 cup chopped sweet onion
1 teaspoon chopped garlic
2 tablespoons plus 1 teaspoon freshly squeezed lime juice
1 tablespoon chopped canned chipotle peppers in adobo
1/4 cup chopped fresh cilantro, leaves
1/2 teaspoon coarse salt

Steps:

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

CHIPOTLE SALSA - SALSA DEL NORTE



Chipotle Salsa - Salsa Del Norte image

Probably the best chipotle salsa we've ever tasted, and trust me, we've tasted a lot of em!!! Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

Provided by Barb R

Categories     Sauces

Time 30m

Yield 2 cups

Number Of Ingredients 7

1 (14 1/2 ounce) can diced tomatoes (Muir Glen fire roasted preferred)
1/2 medium onion, chunked (or diced, see below)
1/4 cup chopped fresh cilantro
2 -3 canned chipotle chiles in adobo
2 garlic cloves
1 1/2 teaspoons salt
2 -3 tablespoons cider vinegar

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



Fruit Salsa With Chipotle Puree image

Provided by Mark Bittman

Categories     easy, quick, condiments, side dish

Time 15m

Yield About 2 cups

Number Of Ingredients 7

2 cups pineapple, peach or nectarine, cut into 1/4-inch dice
1/2 cup red bell pepper, stemmed, seeded and cut into 1/4-inch dice
2 teaspoons pureed canned chipotle chilies in adobo
2 teaspoons fresh orange juice
1 tablespoon fresh lime juice
2 tablespoons minced cilantro
2 teaspoons brown sugar

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.

Nutrition Facts : @context http, Calories 56, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 11 grams

CHIPOTLE PORK TENDERLOIN WITH ORANGE SALSA



Chipotle Pork Tenderloin with Orange Salsa image

Pork tenderloin deserves a salsa as special as it is! This one, made with seedless navel oranges and chopped cilantro, definitely fits the bill.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 8

1/2 cup KRAFT Italian Dressing
1/4 cup chipotle peppers in adobo sauce, pureed
1/4 cup firmly packed brown sugar
2 pork tenderloin s (12 oz. each)
2 seedless navel orange s, peeled, chopped
1/2 cup chopped red or green pepper
1/4 cup chopped red onion
2 Tbsp. chopped cilantro

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.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 140 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 9 g, Protein 18 g

CHIPOTLE-ORANGE CRANBERRY SAUCE



Chipotle-Orange Cranberry Sauce image

My family prefers traditional dishes on Christmas, but I like to add in a few of my own unique creations. With brown sugar, cinnamon and chipotle powder for a little kick, this cranberry sauce will earn a permanent spot in your holiday lineup. -Chris Michalowski, Dallas, Texas

Provided by Taste of Home

Time 15m

Yield 1-3/4 cups.

Number Of Ingredients 6

1 medium orange
1 package (12 ounces) fresh or frozen cranberries
1/2 cup packed brown sugar
1 cinnamon stick (3 inches)
1/4 to 3/4 teaspoon ground chipotle pepper
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 26g carbohydrate (21g sugars, Fiber 2g fiber), Protein 0 protein.

CRANBERRY ORANGE SALSA



Cranberry Orange Salsa image

"This tart tangy blend is wonderful with carved turkey, on turkey sandwiches and with ham and pork," says Joan Flowers of Hickory Hills, Illinois.

Provided by Taste of Home

Time 15m

Yield 3 cups.

Number Of Ingredients 9

1 package (12 ounces) fresh cranberries or frozen cranberries (3 cups), thawed and coarsely chopped
1/2 cup honey
2 medium navel oranges, peeled, sectioned and cut into 1/2-inch chunks
1 small red onion, finely chopped
1/2 cup dried apricots, cut into thin strips
1/4 to 1/2 cup minced fresh cilantro
1 to 2 jalapeno peppers, seeded and minced
2 tablespoons lime juice
Turkey breast

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.

Nutrition Facts :

Tips:

  • Use fresh, ripe ingredients: This will ensure the best flavor and texture for your salsa.
  • Roast your tomatoes: Roasting the tomatoes will concentrate their flavor and give the salsa a smoky depth of flavor.
  • Use a variety of peppers: This will give your salsa a complex flavor profile. Be sure to include some spicy peppers, such as chipotles or jalapeños, for a little kick.
  • Add some citrus: The acidity of citrus fruits, such as oranges or limes, will help to balance out the heat of the peppers and add a refreshing brightness to the salsa.
  • Don't over-process the salsa: You want the salsa to have some texture, so don't puree it completely. A few chunks of tomatoes, peppers, and onions are perfectly fine.
  • Let the salsa rest: This will allow the flavors to meld together and develop. If you can, make the salsa a day or two ahead of time so that it has time to really come together.

Conclusion:

Winter salsa is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for dipping chips, topping tacos and burritos, or using as a marinade or sauce. With its smoky, spicy, and refreshing flavor, winter salsa is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy way to add some flavor to your meals, give winter salsa a try. You won't be disappointed!

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