Salsa With A Twist Recipes

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Saucy Salsa Baked Pork Chops - With a Twist ! image

Tender, juicy and a bit sweet and spicy ! I looked for a recipe here that would incorporate what I had on hand for my pork chops but couldn't find one. So I came up with this! I made this in about 50 minutes (including prep time) so it was as fast as it was tasty ! The marmalade is a bit different but it really did add a nice sweetness to offset the spicy salsa. Hope you enjoy it as much as we did !

Provided by cfletcher

Categories Pork

Time 50m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 pork chops
1/2 cup mild salsa
2 tablespoons orange marmalade
1/2 onion, thinly sliced (optional)
salt
pepper
garlic powder

Steps:

Heat your oven to 375°F.
Heat your frying pan to medium.
Add the oil to the pan.
Add the pork chops. Season with salt, pepper and garlic powder.
Lightly brown for about 2 minutes per side.
In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
Smother the chops with the salsa mixture and chopped onions.
Put into the oven for approximately 40 minutes.
Turn the chops 1/2 way and baste with the sauce.
Serve with the extra sauce over the chops!

CREAMY SALSA VERDE

creamy salsa verde image

a classic salsa verde recipe with a twist, this creamy salsa verde is full of bright flavors (from tomatillos, peppers, cilantro, & lime juice), & gets tons of creaminess from avocado. this creamy salsa verde recipe is easy to make, & even easier to eat! say hello to your new favorite game day snack!

Provided by jess larson

Categories snacks & appetizers

Time 30m

Number Of Ingredients 9

Ingredients

½ pound tomatillos, husked & quartered
1 small red onion, quartered
1 poblano pepper, deseeded and roughly chopped (see Recipe Notes)
1 jalapeno pepper, deseeded and roughly chopped (see Recipe Notes)
½ tablespoon olive oil
½ teaspoon Kosher salt
1-2 Mission avocados (see Recipe Notes)
1 small bunch cilantro, stems removed
2 limes, juiced

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil for easy clean up and set aside.
Roast the veggies: Place the tomatillos, onion, poblano, and jalapeno on the prepared baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat. Roast for 20 minutes, or until the tomatillos are juicy and the veggies have softened. Remove from the oven.
Make the creamy salsa verde: Carefully transfer all of the roasted veggies from Step 2 to the the bowl of your food processor or high-speed blender. Add in the avocados, cilantro, and lime juice. Process, scraping down the sides of the bowl as needed, until the mixture is creamy and smooth.
Serve: Transfer to a serving dish and serve immediately, with chips or veggies as desired. Enjoy!

SALSA WITH A TWIST

Salsa With a Twist image

Make and share this Salsa With a Twist recipe from Food.com.

Provided by Millereg

Categories Sauces

Time 2h45m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup chopped red bell pepper
2/3 cup canned black beans, drained
1/2 cup mango chutney or 1/2 cup Major Grey chutney
1/3 cup whole kernel corn
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1 tablespoon diced green chili
1/8-1/4 teaspoon ground coriander
4 -6 drops hot pepper sauce (optional)
tortilla chips or cracker

Steps:

Combine bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in medium bowl; mix well.
Cover; refrigerate for 2 hours.
Let stand at room temperature for 30 minutes before serving.
Serve with chips or crackers.

Nutrition Facts : Calories 28.5, Fat 0.2, Sodium 100, Carbohydrate 5.7, Fiber 1.9, Sugar 0.8, Protein 1.6

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Roast the vegetables. Preheat the oven to 400 degrees. Remove the tomatoes from the vine and place them on a non-stick baking sheet (or a baking sheet that has been sprayed down with cooking spray.)
Add lime juice. Place all of the roasted ingredients in a food processor. If you don't want a spicy salsa, only put in 1/2 of the roasted jalapeño. Squeeze 1 lime (about 2 tablespoons of lime juice) into the food processor.
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