Apricot And Nectarine Salsa Recipes
PORK CHOPS WITH NECTARINE SALSA
My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
- For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
- Prepare a grill for medium-high heat.
- The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!
NECTARINE SALSA
Categories Condiment/Spread Sauce Fruit Herb Pepper No-Cook Fourth of July Nectarine Summer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop.
CHEF JOHN'S NECTARINE SALSA
I've always loved the marvelous contrast between a hot, smoky piece of meat, and a cold, fruity salsa; and this version featuring nectarines did not disappoint. In fact, the only thing that pairs better with this fresh fruit salsa is a basket of crispy tortilla chips.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
- Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
- Before serving, stir in black pepper. Add a pinch more salt, if needed.
Nutrition Facts : Calories 33.4 calories, Carbohydrate 4.5 g, Fat 1.7 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 195 mg, Sugar 2.8 g
NECTARINE SALSA
This is a variation on a nectarine salsa a local pick-your-own farm sells. They printed their recipe in the local paper a few years ago, to their detriment, since I now make my own instead of buying theirs! Jalapeno pepper is optional. Ever since the time I got some on my bare hands and couldn't wear my contact lenses for two days, I've been leery of them, and this tastes fine with or without it. Obviously it will have more of a kick with it. You can also substitute lemon juice for the lime juice. I've also used peaches or pineapple in this. My husband and I have been known to devour this in one sitting. It tastes even better if you put it in the fridge and let the flavors mingle, provided you've the patience to wait that long.
Provided by Sonata
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a small bowl.
- Chill (optional).
- Serve with tortilla chips or as an accompaniment to fish.
Nutrition Facts : Calories 65.3, Fat 0.5, Sodium 0.5, Carbohydrate 15.7, Fiber 2.5, Sugar 11.3, Protein 1.6
APRICOT AND NECTARINE SALSA
This fruity, spicy salsa can be served on chips, grilled or roasted meat, fish in or top a bunch of greens.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 3 cups, 16 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together and chill 1 hour
Nutrition Facts : Calories 14.3, Fat 0.1, Sodium 36.9, Carbohydrate 3.5, Fiber 0.6, Sugar 2.4, Protein 0.4
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