Best Spicy Orange Salsa Recipes

Spicy Chicken Empanadas with Orange Salsa Verde image

Provided by Food Network

Time 43m

Yield 10 to 12 empanadas

Number Of Ingredients 18

2 tablespoons vegetable oil
1 medium yellow onion, finely diced
1 can diced green chiles
1/2 jalapeno, seeded and finely diced, optional
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 rotisserie chicken, picked and finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
2 cups grated pepper jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 tablespoon water, for egg wash
Peanut oil, for fryer
Orange Salsa Verde dipping sauce, recipe follows
1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Tabasco)

Steps:

Heat vegetable oil in a medium saute pan, add onions, green chiles, jalapenos, garlic and cumin and saute until onions are translucent.
In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
Using a 4-inch ring mold, cut circles from prepared pie dough. Put about 1 tablespoon of the chicken mixture in center of dough. Brush egg wash around circumference of the dough. Fold top half over to form a half circle. Seal with the tines of a fork.
Heat a deep-fryer to 325 degrees F. with peanut oil. Submerge a few empanadas into oil until golden brown, about 2 minutes. Remove and drain on paper towels. Cool slightly and serve with Orange Salsa Verde dipping sauce.
In a large bowl combine all ingredients.

Game Hens with Spicy Orange Salsa and Bulgur Pilaf image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 27

6 Cornish Game Hens, about 1 pound each
12 garlic cloves, peeled
1 1/2 medium white onions, peeled
1 1/2 tablespoons sea salt
1 tablespoon freshly ground black pepper
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups orange juice
1 1/2 cups tangerine juice
1/3 cup olive oil
1 cup bulgur wheat
1 cup boiling water
4 tablespoons (1/2 stick) unsalted butter
1/2 small onion, diced
3 ounces vermicelli, broken in small pieces
1/4 cup pine nuts
1 cup chicken stock, canned broth or water
1/2 teaspoon sea salt
1/2 teaspoon white pepper
2 oranges, segments finely diced
1 lime, segments finely diced
1 tangerine, segments finely diced
1/4 cup olive oil
1 teaspoon Arbol chile powder
1 small red onion, finely diced
Sea salt, to taste
Freshly ground black pepper. to taste

Steps:

Place the hens in a large glass bowl. In a blender, puree the garlic, onion, salt, pepper, cinnamon, cloves, orange juice, tangerine juice, and olive oil. Pour the puree over the hens and marinate for a minimum of 4 hours at room temperature, or in the refrigerator, overnight. Preheat the oven to 450 degrees. Place the hens in a greased baking dish and spoon the marinade over them. Bake for about 1/2 hour, then reduce the heat to 350 degrees. Continue baking, basting occasionally, for another 1/2 hour or until crispy. Remove the hens from the oven and cover with foil. Set aside for 20 minutes.
Serve with bulgur pilaf and spicy orange salsa.
Combine the bulgur and water in a bowl and set aside until reconstituted, about 10 minutes. Melt the butter in a medium saucepan, over a medium high heat. Saute the onion until golden, about 10 minutes. Add the vermicelli and pine nuts and saute until golden. Stir in the reconstituted bulgur, chicken stock, salt, and pepper.
Reduce to a simmer and cook, covered, about 10 minutes.
Yield: 4 to 6 servings
Combine all of the above ingredients in a small glass mixing bowl.
Yield: about 1 1/2 cups

Spicy Orange Salsa image

Provided by Chef Jean

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 cups orange sections
1 cup pineapple, cut into 1/4-inch cubes
1 cup yellow bell pepper, chopped
1/2 cup green onion, chopped
1/3 cup red onion, finely chopped
1/4 cup cilantro, chopped
1 tablespoon jalapeno chile, seeded and chopped
3 teaspoons chili paste
4 teaspoons hot pepper sauce (optional)